Package these white chocolate-cheesecake truffles in clear plastic boxes as a sweet takeaway for guests. Chilled, they'll keep for one week.

Recipe by Southern Living April 2014

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Credit: Helen Norman; Styling: Carrie Purcell

Recipe Summary test

hands-on:
45 mins
total:
15 hrs 45 mins
Yield:
Makes about 2 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat chocolate and cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Add cookies and next 2 ingredients, beating just until blended. Spread in a parchment paper-lined 9-inch pie plate; cover and chill 2 hours.

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  • Shape into 1-inch balls (about 2 tsp. per ball), and place in a single layer in a parchment paper-lined jelly-roll pan. Cover and chill 12 to 24 hours. Roll balls in coconut; chill 1 hour before serving. Refrigerate in a single layer in a container up to 1 week.

  • Note: We tested with Baker's Premium White Chocolate Baking Bar and Pepperidge Farm Sweet & Simple Coconut Cookies.

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