Pistachio Cheesecake Truffles


pistachio cheesecake truffle

That is correct. Chocolate covered pistachio cheesecake bites, rolled in buttered graham cracker.

It’s not often that a non-health food finds itself featured on my blog. These little calorie bombs contain exactly zero sprouted alfalfa, and no spinach. In fact, nothing even resembling a vegetable is involved. Its fun to be bad once in a while.

 

stuffing face with cake

Yin yang, baby.

 

Pistachio Cheesecake Truffles:

  • 1 package (8oz) cream cheese, softened
  • 4 oz sweetened condensed milk
  • 3 oz crushed pistachios
  • 1 egg
  • 1 Tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 3 Tbsp unsalted butter
  • 3 whole graham crackers, crushed
  • 2 cups semi sweet chocolate chips

Makes 1+ dozen.

pistachios

Preheat oven to 350F.

In a large bowl or electric mixer, beat cream cheese until fluffy. Gradually add in condensed milk. Add flour, egg, nuts and vanilla; mix until well blended. Pour into lightly greased glass dish. Bake 30 minutes.

cheesecake ready to bake

cheesecake ready to bake

cheesecake baked

Let cheesecake cool completely on counter, then refrigerate 30 minutes.

Crush the graham crackers and mix with melted butter.

Using a spoon and your hands, form cheesecake balls, and roll in crushed graham cracker.

roll cheesecake ball in graham cracker

Melt chocolate in pan, and use a toothpick to dip each cheesecake ball to coat in chocolate. Or dip in chocolate first and then sprinkle with the crushed graham cracker. You can’t really go wrong here.

finished pistachio cheesecake truffle

Place on a flat baking sheet lined with parchment or wax paper to set. Store in fridge until ready to serve.

truffles with graham cracker on the outside

finished truffles

Good things come in small packages.

pistachio cheesecake truffle

 

 

Pistachio Cheesecake Truffles
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6
Prep time:
Cook time:
Total time:
 
Pistachio cheesecake bites rolled in buttered graham cracker crumbs and covered in chocolate.
Ingredients
  • 1 package 8 ounces cream cheese, softened
  • 3.5 oz sweetened condensed milk
  • 3 oz crushed pistachios
  • 1 egg
  • 1 Tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 3 Tbsp unsalted butter
  • 3 whole graham crackers, crushed
  • 2 cups semi sweet chocolate chips
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl or electric mixer, beat cream cheese until fluffy. Gradually add in condensed milk. Add flour, egg, nuts and vanilla; mix until well blended.
  3. Pour into lightly greased glass dish. Bake 30 minutes.
  4. Let cheesecake cool completely on counter, then refrigerate 30 minutes.
  5. Crush the graham crackers and mix with melted butter.
  6. Using a spoon and your hands, form cheesecake balls, and roll in crushed graham cracker.
  7. Melt chocolate in pan, and use a toothpick to dip each cheesecake ball to coat in chocolate. Or dip in chocolate first and then sprinkle with the crushed graham cracker.
  8. Place on a flat baking sheet lined with parchment or wax paper to set. Refrigerate until ready to serve.

 

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