Delicious bite-sized truffles with a creamy pistachio cheesecake center, coated in white chocolate and crushed pistachios.
Author:Olivia Bennett
Ingredients
Scale
For the Crust:
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 cup finely ground pistachios
1 tsp vanilla extract
1/4 tsp almond extract
1 1/2 cups white chocolate chips
1 tbsp coconut oil
1/4 cup crushed pistachios (for coating)
Instructions
1. Prepare the Crust:
In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar, ground pistachios, vanilla extract, and almond extract. Mix until well combined.
Roll the mixture into small balls (about 1-inch diameter) and place them on a parchment-lined baking sheet. Freeze for at least 30 minutes.
Melt white chocolate chips with coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
Dip each frozen cheesecake ball into the melted white chocolate, then roll in crushed pistachios. Place back on the parchment-lined sheet.
Refrigerate for at least 1 hour before serving to set the chocolate coating.