These Plum cheesecake truffles are amazing!! The kind of dessert for Christmas that I could keep going back for that’s not sickly sweet but has enough flavour to make your taste buds happy! These are the cheats version of making and setting a cheesecake, so easy and so quick to make!
I personally love the layers of flavour beginning with the gingery cream centre, the tart but sweet plum then the hint of creamy sweet white chocolate! Make these to serve for Christmas dessert, take to a Christmas party or give as a edible gift!
PLUM CHEESECAKE TRUFFLES
These plum cheesecake truffles have the yummiest creamy ginger based filling then contrasting rich tart plum coating topped off with a hint of sweet white chocolate. These truffles would make the best edible gift and Christmas dessert. These delicious truffles are best stored in the fridge. I highly recommend doubling the recipe!
- 250 grams packet of gingernut cookies
- 120 grams cream cheese
- Zest of 1 lemon or 1 tablespoon of lemon curd
- 2 tablespoons Fresh as freeze dried plum powder (half a packet)
- 50 grams White chocolate
In a food processor, process the cookies until fine crumbs. If you don't have a processor, pop cookies into a large glad bag, seal and take out your issues I mean beat the cookies with a rolling pin.
Add in cream cream and lemon rind or curd, process until it forms a large ball like shape.
Roll into small bite sized balls.
Place the plum powder in a bowl and gently roll the truffle balls to evenly cover them in the powder.
Gently warm the white chocolate in the microwave or double boiler and sprinkle each truffle with white chocolate using a teaspoon.
Pop in the fridge to chill until firm.