Perfectly sized morsels of sweetness that are ideal for dessert tables and gifting to others. My no-bake vegan cheesecake truffles are decadent, colourful and so moreish that you’ll be reaching for more. With just 5 ingredients and an endless amount of topping options, these truffles will not disappoint.
Why I Made This Recipe
I’m a huge fan of quick no-bake desserts, especially during the holiday season when there never seems to be enough time to do all of the things. My easy no-bake vegan cheesecake truffles are perfect to make in advance for any party.
Why You Need This Recipe
These vegan no-bake truffle balls are allergy-friendly and packed full of flavour. A great recipe to keep in your back pocket to whip up when you need a last-minute dessert option. Kids will love helping to decorate these as well.
Ingredients and Substitutions
This vegan recipe uses 5 basic ingredients:
Icing Sugar – adds sweetness and helps to thicken the cream cheese.
Vegan Chocolate Chips – you can also use chopped chocolate if you prefer. Sub with dairy chocolate if you are not dairy-free or vegan.
Coconut Cream Cheese – I adore the flavour of coconut cream cheese in truffles. It adds creaminess and a slight tang that compliments the sweet toppings. Sub with your preferred cream cheese.
Vanilla Bean Paste – for added flavour. Sub with your preferred flavour or emulsion to change the taste of the truffles. Coffee emulsion works incredibly well with melted chocolate.
Salt – to cut back on the sweetness and also helps to bring all of the flavours together.
How to Make Cheesecake Truffles
Start by adding 115g vegan cream cheese (4 oz) to a stand mixer bowl. I did not bring the cream cheese to room temperature first as it will warm up quickly while mixing. Add 300g (2.5 US Cups) icing sugar and mix with the paddle attachment to combine.
Melt 270g (1.5 US Cups) vegan chocolate chips in the microwave, stirring at 30-second intervals. Top tip: don’t continue to melt the chocolate until the entire bowl is melted. This increases the likelihood of burning the chocolate at the bottom of the bowl. Instead, stop heating the chocolate when it is 75% melted and stir with a spoon to distribute the heat and melt the rest of the chocolate.
Add to the cream cheese mixture and add a tsp of vanilla bean paste and a pinch of salt. Mix until fully combined.
Transfer the truffle mixture to another bowl. It will be very thick at this stage. Cover with plastic wrap (cling film) and chill in the fridge for 1 hour.
Set up your dipping and rolling station with pots of different toppings and a tray with parchment paper.
Using a tablespoon measure, scoop out some of the truffle mixture and roll it into a ball. As the mixture is cold, it will crumble at this stage but warms up quickly once you start rolling it in your hand. You can always leave it to sit at room temperature for 5-10 minutes if it is too firm.
The heat from your hand will also help the truffle mixture form a smooth ball. This is a nice size for the truffle but you can make them larger or smaller. There is no wrong size for them!
Let’s Decorate
Once rolled, immediately roll in your topping of choice until fully coated. I used 5 different toppings.
I started with icing sugar as I love the contrast of the chocolate under the white icing sugar.
Next, I rolled some of the truffles in sweetened shredded coconut – my husband’s favourite topping.
Keeping it festive, I used some crushed candy canes.
My kids’ favourite (and mine as well!) is rainbow sprinkles.
And finally, another traditional truffle coating: cocoa powder.
Once all of the mixture has been used, place the tray back in the fridge until you are ready to serve the truffles. Or eat straight away because they are too good to resist! Which of these no-bake vegan cheesecake truffles would you grab first?
Common Questions
I made 30 tablespoon-sized truffle balls with this recipe.
Absolutely. Substitute the vegan cream cheese with your preferred cream cheese. Use the same quantity or upsize/downsize the recipe as required.
I highly recommend storing the truffles in an airtight container in the fridge for up to 1 week. Take them out of the fridge for about 10 minutes before eating to soften them slightly. Personally, I enjoy them straight from the fridge as well!
Yes, and I encourage this when you are prepping for a party. You can make up the mixture and store it in the fridge for up to a week then roll it into balls and decorate them on the day of serving.
More No-Bake Treats
Looking for more no-bake recipes? Check out these favourites:
- Allergy-safe festive rice krispie treats (vegan)
- Perfect for sharing, my microwave vanilla fudge recipe (vegan)
- For coconut fans, try my classic coconut macaroons (dairy-free, GF)
- The most satisfying treat you’ll ever make – my 4 ingredient maple honeycomb (vegan, GF)
No Bake Vegan Cheesecake Truffles
Equipment
- Bowl
- Tablespoon
- Microwave (can also use a double boiler method to melt chocolate)
Angela’s Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 115 grams Plant Based Cream Cheese (4 oz)
- 300 grams Icing Sugar (2.5 US Cups)
- 270 grams Vegan Chocolate Chips (1.5 US Cups)
- 1 tsp Vanilla Bean Paste
- Pinch Salt
Instructions
- Add 115g vegan cream cheese (4 oz) and 300g (2.5 US Cups) icing sugar to a stand mixer bowl. Mix with the paddle attachment to combine.
- Melt 270g (1.5 US Cups) vegan chocolate chips in the microwave, stirring at 30-second intervals. Add the melted chocolate, 1 tsp of vanilla bean paste and a pinch of salt. Mix until fully combined.
- Transfer the truffle mixture to another bowl. It will be very thick at this stage. Cover with plastic wrap (cling film) and chill in the fridge for 1 hour.
- Using a tablespoon measure, scoop out some of the truffle mixture and roll it into a ball. As the mixture is cold, it will crumble at this stage but warms up quickly once you start rolling it in your hand.
- Once rolled, immediately roll in your topping of choice until fully coated. I used 5 different toppings: icing sugar, shredded coconut, crushed candy canes, sprinkles and cocoa powder. (See the full post for photos.)
- Place the truffles back in the fridge to firm up before serving. (Or just eat right away if you can't wait!)
Video
Notes
- Yield: This recipe makes 30 tablespoon-sized truffle balls.
- Dietary Preferences: If you are not dairy free or vegan, substitute the vegan cream cheese with your preferred cream cheese. Use the same quantity or upsize/downsize the recipe as required.
- Storage: I highly recommend storing the truffles in an airtight container in the fridge for up to 1 week. Take them out of the fridge about 10 minutes before eating to soften them slightly. I enjoy them straight from the fridge!
- Make Ahead: You can make up the mixture in advance and store it in the fridge for up to a week then roll it into balls and decorate them on the day of serving.
- More Party Ideas: for more mini treats, check out my Air Fryer Churro Bites, Coconut Macaroons, Mini Donuts and Honeycomb Candy.
Perfect bite-sized treats for the holidays. Love all the different variations you shared as well!
Huge fan of no bake treats during the hot summer here. These really hit the spot!
Me too and these are perfect for Summer!
This is sooo good! My friends loved it. definitely keeping this recipe!
Oh that’s perfect! Thanks Gianne.
I must say I’m a cheesecake piggy. These cheesecake balls are the best (and vegan too!)
Thanks for your awesome comment Jeff! Glad you enjoyed them.
These are so delicious! I love that they’re vegan and easy to make!
So happy that you liked them Kerri.
Wow – this truffle recipe is great! The possibilities of toppings are endless – we even tried crushed peanuts and they were fantastic!
I agree – so many options for these!