Butter Pecan Cheesecake Truffles

Butter Pecan Cheesecake Truffles

These butter pecan cheesecake truffles are the perfect dessert for people that can’t decide if they love cheesecake or ice cream more.  I’ve seen cheesecake flavored ice cream so why not rob a classic ice cream flavor for my cheesecake.

Actually, as far as I'm concerned these truffles have both ice cream and cheesecake beat.  First of all, this is a no-bake dessert so you won’t be heating up the whole kitchen to make them.  And their smaller size won't leave you feeling guilty like if you'd eaten a whole slice of the cheesecake might.  I do understand that it's the start of swimsuit season.  Did I forget to mention that since they don’t melt like ice cream, these are a whole lot easier to serve at parties.

Butter Pecan Cheesecake Truffles

Prep time: 30 min active, 2 hours passive chill time

Makes approximately 36

Filling Ingredients

• (2) 8oz packages of cream cheese, softened
• ½ cup butter (1 stick)
• 2/3 cup dark brown sugar
• 1 tsp vanilla

Topping Ingredients

• 5 gluten free pecan shortbread cookies (4 oz by weight, 1 cup by volume)
• 1 ½ cups of pecan halves, toasted & chopped (about 1 cup chopped)
• 2 tbsp brown sugar

Video Tutorial

Instructions

1. Add the cream cheese and vanilla to a medium mixing bowl and set aside.
2. In a small skillet over a medium low heat melt the butter and brown sugar together stirring continuously for two minutes to get all the lumps out of the sugar and achieve slightly toasted brown butter flavor.
3. Remove from the heat, cool for 3 minutes then add the butter mixture to the cream cheese and mix until thoroughly combined and smooth. You could use a hand mixer or do it manually.
4. Chill the cheesecake mixture for at least 1-2 hours and in the meantime stir together all the topping ingredients and set aside.
5. Once the cheesecake filling is chilled, use a small cookie scoop to toss tablespoonful measures into the bowl with the topping then roll them around to get a nice coating.  You could also roll them between your palms to get them rounder then place them onto a parchment lined baking sheet. 
6. Chill them for at least an hour or two to get them really firm and they’re ready to serve.  

Notes:  When I make these for a party I often make them in advance then freeze them in an airtight container between sheets of plastic wrap.  Then 15 minutes before serving I pop them into mini cupcake liners to insure that they will still be chilled when served.  Additionally, frozen balls are super easy to work with.