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Cheesecake Cookie Dough Truffles

The most sensational Cheesecake Cookie Dough Truffles! Imagine chocolate chip cookie dough and cheesecake filling stuffed inside a chocolate shell!
Course Dessert
Cuisine American
Keyword easy recipes, holiday recipes, party food
Prep Time 30 minutes
Total Time 30 minutes
Servings 38 truffles
Calories 203kcal
Author Jocelyn Delk Adams of Grandbaby-Cakes.com



  • 8 ounces cream cheese at room temperature
  • 1/4 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup graham cracker crumbs from 2 whole graham crackers

Chocolate Chip Cookie Dough:

  • 3/4 cup unsalted butter at room temperature
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon whole milk
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 3/4 cup semisweet mini chocolate chips
  • 16 ounces melted chocolate or semisweet baking chocolate
  • Extra graham cracker crumbs or sprinkles for garnish


Make the Cheesecake:

  • Beat the cream cheese, sugar, vanilla, and graham cracker crumbs in a large bowl using a hand mixer. Refrigerate for 30 minutes.
  • Once the cheesecake mixture is cold, scoop 1 tablespoon balls onto a waxed paper-lined cookie sheet. (You will get about 22 cheesecake balls using a 1 tablespoon cookie scoop.) Cut each ball in half, for a total of about 44 balls. Freeze for at least 15 minutes.

Make the Chocolate Chip Cookie Dough:

  • In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar. Mix in the vanilla, milk and salt. Slowly add the flour and mix on low until incorporated. Stir in the mini chocolate chips. Scoop 1 tablespoon balls onto a waxed paper-lined cookie sheet. (You will get about 38 cookie balls using a 1 tablespoon cookie scoop). Refrigerate for 30 minutes.

Assemble the Truffles:

  • Flatten each cold cookie dough ball with the palm of your hand. Place a cheesecake truffle in the center of each cookie dough round and wrap it around the cheesecake. Roll between your hands to seal and form a large ball. It's okay if the cheesecake pokes through a little. Repeat until all truffles have been made. Refrigerate again, for at least 15 minutes. (They can also be covered with plastic wrap and refrigerated overnight.) You will have about 38 truffles, with a few cheesecake balls left over. Discard the extra cheesecake or eat it!
  • Melt the chocolate in a microwave safe bowl according to the package directions and line a cookie sheet with waxed paper. Dip each truffle in the chocolate and coat completely. Tap off the excess and set onto the prepared cookie sheet. Sprinkle with graham cracker crumbs or sprinkles. Refrigerate to set. Store in an airtight container in the refrigerator. Truffles will keep for up to 5 days.


Recipe courtesy of Dorothy Kern, author of Dessert Mash-Ups


Calories: 203kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 45mg | Potassium: 116mg | Fiber: 1g | Sugar: 14g | Vitamin A: 200IU | Calcium: 23mg | Iron: 1.4mg