Description
Delicious orange cheesecake truffles coated in vibrant candy melts and white almond bark.
Ingredients
Scale
- 15 ounces orange cake mix
- 8 ounces cream cheese (room temperature)
- 12 ounces orange candy melts
- 4 ounces white vanilla almond bark
Instructions
- Heat treat the dry cake mix by microwaving it in a medium-sized heat-safe bowl for two 30-second intervals, stirring after each interval, and let it cool completely.
- In a medium-sized mixing bowl, beat the cream cheese with a handheld mixer on medium-high speed for 2 to 2½ minutes until smooth.
- Sprinkle the cooled dry cake mix over the cream cheese and mix until fully incorporated.
- Cover the mixture tightly and chill in the refrigerator for 2 hours.
- Line a baking sheet with parchment paper and set aside.
- Using a 1 tablespoon cookie scoop, scoop and roll the cheesecake dough into balls, placing them on the prepared baking sheet.
- Melt the orange candy melts in a heat-safe bowl in 30-second intervals, stirring until completely melted.
- Roll the cheesecake bites in the melted candy wafer, tapping off excess and using a toothpick to place them back on the baking sheet.
- Melt the white almond bark in a small heat-safe bowl in 30-second intervals, stirring well after each interval.
- Drizzle melted almond bark over the coated cheesecake bites.
- Return the finished truffles to the refrigerator until ready to serve.
Notes
- Ensure the cake mix is heat-treated to eliminate any raw flour concerns.
- Chilling the mixture is essential for easier rolling.
- Feel free to customize the coating with different colors of candy melts.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 truffles
- Calories: 120
- Sugar: 15g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg