Eggnog Cheesecake Truffles
Prep Time: 2 1/2 hours
Keywords: no bake dessert egg nog egg nog candy melt cream cheese gingerbread candy melt Christmas truffles American winter
Ingredients (36 truffles)
- 2 cups crushed graham crackers
- 1 package (8 oz.) cream cheese
- 1/2 cup vanilla eggnog
- 1/2 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 1/2 teaspoons rum (optional)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup white chocolate chips
- 1 cup Wilton's Eggnog candy melt wafers
- 1 cup Wilton's Gingerbread candy melt wafers
- 2-4 tablespoons vegetable shortening
- holiday sprinkles
InstructionsFor the filling
In a stand mixer combine the graham cracker crumbs, cream cheese, eggnog, vanilla, sugar, rum, and spices and mix on low until completely blended.
Place white chocolate chips in a glass bowl over a pot of water so that the bowl does not touch the water. Bring water to a gentle boil and stir chocolate until all melted. (I find that white chocolate does not melt well in the microwave.)
Then add melted chocolate to the cream cheese mixer and mix on low until all incorporated. Mixture will be slightly soft.
Place mixture in the fridge for at least one hour to firm up.
Remove from fridge and roll mixture into balls. I measured out one tablespoon mixture for each ball. Place balls in airtight container lined with wax paper. Place the container in the freezer for at least one hour to set.For the coating
After the balls are set, melt the candy wafers (one flavor at a time) in the microwave as per directions on package (30 second intervals , stirring in between). If melted candy is too thick add a tablespoon at a time of vegetable shortening until you get the right consistency.
Remove cream cheese balls from the freezer.
Dip the balls into candy coating mixture until all covered. I use a fork. Once covered, remove and softly tap until excess candy melt falls off. Then place pops on wax paper.
Carefully add the sprinkles to the top of the balls before the candy melt hardens.
When candy melt does harden, scrape off any excess candy melt on the bottom of the ball and place in mini cupcake wrapper.
Keep truffles refrigerated. Enjoy!