I don’t think I’m alone in saying that when my sweet tooth strikes, it’s ON. That’s why when it comes to sweets and treats, portion control is my best friend. Last year, I started experimenting with cheesecake truffles around the holiday season and I stumbled upon the perfect antidote to my own sweet cravings, in just the right amount. One of my Hot Chocolate Cheesecake Truffles is more than enough to calm the beast (can you relate?) and now, the same can be said of these fruity and fabulous Lemon-Filled Blueberry Cheesecake Truffles.
I wanted these to be dye-free, because that’s how we do around here, so I made them with freeze-dried blueberries. You can find them at Target (where I got mine) and countless other stores, I’m sure, and they crush beautifully into a fine blueberry-flavored powder. So easy to work with, since there’s not a ton of juice to make your filling too soft! You could probably substitute blueberry pie filling, but I love the idea of using one ingredient to get that bold blueberry cheesecake flavor naturally.
Lemon-Filled Blueberry Cheesecake Truffles
- About ½ cup lemon curd (to taste, depending on how large your want your centers to be)
- 1 8 oz. block of cream cheese, softened
- 2 Tablespoons butter, softened
- ½ teaspoon vanilla
- ½ cup powdered sugar
- 2 heaping tablespoons freeze-dried blueberries, crushed into a powder
- 1 10 oz. bag Ghirardelli white Chocolate Melting Wafers
- additional blueberry powder for garnishing
- With a piping bag (or sandwich bag with the tip cut off), pipe dime-sized circles of lemon curd onto a parchment lined plate. Place into freezer so lemon curd can freeze (about an hour.)
- In the meantime: In a large mixing bowl, beat together cream cheese, butter, vanilla, powdered sugar and crushed blueberry powder until well blended and smooth. Scrape mixture into a bowl and place in freezer for about ½ hour. Line a small tray or plate with parchment paper. Remove mixture and lemon curd circles from freezer and scoop with a cookie dough scoop or spoon, tucking a frozen dollop of lemon curd into the middle of each. Shaped into round balls around lemon curd and place each on lined tray. Place tray in freezer for about an hour.
- Melt white chocolate wafers according to package directions. Remove tray from freezer and, one by one, dip balls in chocolate using a spoon to turn and coat them. (If shaped are not as round as you would like, you can roll them quickly between your hands first– but be careful not to warm them up too much.) Place dipped truffles back on parchment sheet to dry, sprinkling blueberry powder on top of each to garnish. Allow chocolate to dry and serve or refrigerate. Keep for up to 1 week covered in refrigerator.
A little dusting on top to give a peek as to what’s inside…
Plus, look at that brilliant color you get inside from those freeze-dried blueberries! I’ve never seen a blueberry cheesecake truffle look more inviting, have you?
These little sweets fit right in on any dessert table, be it Christmas, Easter, or a simple Saturday night. Make them for a crowd, or just for yourself.
They play nicely with a little bit of Riesling, too. Ask me how I know. 🙂
LIKE IT? PIN IT FOR LATER!