Cheesecake Truffle Bombs for the Holidays

Ingredients

For the Cake-Truffles

• 2 (8 ounce) packages cream cheese, softened

• 3/4 cup sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1/3 cup whipping cream
• 1 pinch salt

For the Dipping

• 12 ounces milk chocolate, melted
• 10 ounces semisweet chocolate, melted

For the Drizzling

• 10 ounces white chocolate, melted (optional)

Directions

1. 1

   Preheat oven to 350. Line an 8- or 9-inch square pan with parchment paper; spray with non-stick cooking spray; set aside.

2. 2

   In blender: mix the cake ingredients until smooth, pour into prepared pan.

3. 3

   Bake until set (about 30 minutes); cake should be firm, but not dried or curling around the edges; cool in fridge.

4. 4

   While the cake is chilling, line a baking sheet with parchment paper; set aside.

5. 5

   Cut cake into 24 or 32 small squares; place on lined baking sheet; freeze for 1-2 hours.

6. 6

   Near the end of the freezing time, melt dipping chocolates (SEPARATELY).

7. 7

   TO FINISH: Using a fork dip each square in the melted chocolate on all sides; set on parchment lined baking sheet until set. These can be dipped in another chocolate or drizzled with the white chocolate.

8. 8

   Freeze briefly to set.

9. 9

   Transfer to small confectionary paper cups (optional).

10. 10

    Seal truffles in a zip-top freezer bag for up to two months.

11. 11

    Serve frozen or slightly thawed.