🤤 No-Bake Samoa Cheesecake Truffles bring the classic flavors of the beloved Samoa cookie into a rich and creamy bite-sized treat.
Ingredients:
- For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup caramel sauce
- 1 cup crushed shortbread cookies or graham crackers
- For the Coating:
- 1 1/2 cups semisweet or milk chocolate chips
- 1 tsp coconut oil or shortening (optional, for smoother coating)
- For the Topping:
- 1/2 cup toasted shredded coconut
- 1/4 cup caramel sauce for drizzling
- 1/4 cup melted chocolate for drizzling (optional)
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Directions:
1. Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and caramel sauce until smooth. Mix in the crushed shortbread cookies until a thick dough forms.
2. Shape the Truffles:
Scoop about 1 tablespoon of the mixture and roll it into a ball with your hands. Place the balls on a parchment-lined baking sheet. Freeze for 30 minutes to firm up.
3. Melt the Chocolate:
In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring after each, until smooth. Add coconut oil or shortening if desired for a glossy finish.
4. Coat the Truffles:
Using a fork or dipping tool, dip each truffle into the melted chocolate, ensuring it is fully coated. Allow the excess chocolate to drip off before placing the truffle back on the parchment-lined sheet.
5. Add the Topping:
Before the chocolate sets, sprinkle the truffles with toasted coconut. Drizzle with additional caramel sauce and melted chocolate for the signature Samoa look.
6. Chill and Serve:
Refrigerate the truffles for at least 15 minutes, or until the chocolate is fully set. Serve chilled or at room temperature.