UK
USShortbread Cheesecake Truffles
Seasonal
If you love Cheesecake, these Shortbread Cheesecake Truffles are a simple must try this Mother's Day.
Rich and buttery Shortbread Fingers are crumbled, mixed with cream cheese, rolled into balls, and then dipped in dark chocolate topped with sprinkles.
They're a no-bake treat that everyone will love!
Ingredients
150g Shortbread Fingers
145g dark chocolate, melted
1 tbsp coconut oil
150g cream cheese
1 tsp vanilla extract
Sprinkles for decoration(optional)
Method
Finely crush the Walker’s Shortbread fingers.
In a separate bowl, combine the cream cheese, vanilla extract and shortbread crumbs.
Mix well and chill in the fridge for 20 minutes.
Remove mix from fridge. Take approximately 1 tbsp of mix and roll into a ball and seton a tray. Continue to create balls until the mix is finished. Chill in the fridge for 30 minutes.
Melt the chocolate and coconut oil gently. Mix until thoroughly blended, then set aside.
Roll each ball in melted chocolate and set on a baking paper lined tray. Top each ball with the chocolate sprinkles.
Refrigerate the truffles for at least 20 minutes until the chocolate has set, or keep in the fridge until ready to eat!
