Cranberry Cheesecake Truffles

Ingredients:

• For the filling:
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup dried cranberries (chopped)
  • 1/2 tsp vanilla extract
• For the coating:
  • 10 oz white chocolate (melted)
  • 1/4 cup finely crushed cookies or graham crackers
  • 1/4 cup dried cranberries (chopped, for garnish)

Instructions:

1. Prepare the Filling:
   • In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
   • Stir in the chopped dried cranberries and vanilla extract.
   • Cover the bowl and refrigerate for about 1-2 hours, or until firm enough to handle.
2. Shape the Truffles:
   • Scoop the chilled filling into small balls (about 1 tablespoon each) and roll them between your hands to form smooth spheres.
   • Place the truffle balls on a parchment-lined tray and freeze for 20-30 minutes to firm up.
3. Coat the Truffles:
   • Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth.
   • Using a fork or dipping tool, dip each truffle into the melted white chocolate, allowing the excess to drip off.
   • Place the coated truffles back on the parchment-lined tray.
4. Add the Garnish:
   • While the coating is still wet, sprinkle the tops with crushed cookies or graham crackers and chopped dried cranberries.
5. Set the Truffles:
   • Allow the truffles to set at room temperature or refrigerate them until the chocolate hardens.

Tips:

• For a crunchier texture, mix crushed cookies into the filling before chilling.
• Store these truffles in an airtight container in the refrigerator for up to 1 week.

Enjoy these luscious treats! Let me know if you’d like further modifications or other similar recipes. 😊