No Bake Vegan Cheesecake Truffles
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.
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.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
