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Hello friends,
did you have a happy new year?
New Year’s Eve is like any other day for me. So I was already in bed at 10.30 p.m and woke up just before midnight. In pajamas we stood at the window and watched the fireworks for 5 minutes.
Everything completely unspectacular. Except are these fine white chocolate cheesecake truffles

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You need:

Wholegrain biscuits, I took those from Leibniz. But I think other wholegrain biscuits do it too.
powdered sugar
vegan cream cheese or the ” normal ‘variant
Good white chocolate and red food coloring. I used Pitaya powder. Also worked well 🙂

5 - Ingredient white chocolate cheesecake Truffles

My favorite Truffles White Chocolate Cheesecake Truffles.

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Course: Truffles

Cuisine: sweets

Author: Kathrin

Ingredients

150 g wholegrain cracker
110 g vegan cream cheese or normal cream cheese
30 g of confectioners' sugar
25 g frozen currants
200 g white chocolate
1 drop of red food coloring

Instructions

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Put the cracker in food processor and process into fine crumbs. Add the cream cheese and the sugar. Mix until the dough comes together.
Stir in the berries with a spoon. The mixture gets a bit wet. But that's okay.
Now put 1.5 teaspoons of the mixture on the baking sheet. Do not roll yet!
Let it rest in the fridge for 30 minutes. This makes the dough stronger and easier to roll.
After resting, form balls and place back into the refrigerator as you melt the chocolate.
Dip the balls into the chocolate and place them back on the plate with a fork.
When all are covered in chocolate. Add a drop of food coloring to the chocolate and sprinkle the balls with it.
Refrigerate and let cool for 1 hour.