No-Bake Samoa Cheesecake Truffles

No-Bake Samoa Cheesecake Truffles coated in chocolate, topped with toasted coconut and caramel drizzle, arranged on a festive serving platter.

These No-Bake Samoa Cheesecake Truffles combine the rich, creamy goodness of cheesecake with the iconic flavors of caramel, coconut, and chocolate. Perfect for parties, holidays, or simply treating yourself, these truffles are easy to make and absolutely indulgent.

Ingredients:

The Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup caramel sauce
  • 1 cup crushed shortbread cookies or graham crackers

The Coating:

  • 1 1/2 cups semisweet or milk chocolate chips
  • 1 tsp coconut oil or shortening (optional, for smoother coating)

The Topping:

  • 1/2 cup toasted shredded coconut
  • 1/4 cup caramel sauce for drizzling
  • 1/4 cup melted chocolate for drizzling (optional)

Preparation:

1: Make the Filling

  1. In a medium mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Add the caramel sauce and mix until fully combined.
  3. Fold in the crushed shortbread cookies or graham crackers until the mixture forms a dough-like consistency.
  4. Chill the mixture in the refrigerator for 1-2 hours, or until firm enough to scoop.

2: Shape the Truffles

  1. Scoop the mixture into 1-inch balls and roll them between your hands to form smooth spheres.
  2. Place the balls on a parchment-lined baking sheet and freeze for 30 minutes to firm up.

3: Prepare the Coating

  1. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Add the coconut oil or shortening for a thinner, shinier coating if desired.

4: Coat the Truffles

  1. Using a fork or dipping tool, dip each truffle into the melted chocolate, ensuring it is fully coated.
  2. Place the coated truffles back onto the parchment-lined baking sheet.

5: Add the Toppings

  1. Immediately sprinkle toasted shredded coconut over the truffles while the chocolate is still wet.
  2. Drizzle caramel sauce and melted chocolate over the top for a decorative finish.

6: Chill and Serve

  1. Refrigerate the truffles for at least 30 minutes, or until the chocolate is set.
  2. Serve chilled or at room temperature and enjoy these decadent treats!

Variations:

  • Dark Chocolate Truffles: Use dark chocolate chips for a richer flavor.
  • Peanut Butter Samoa Truffles: Add 2 tablespoons of peanut butter to the filling for a nutty twist.
  • Gluten-Free Option: Use gluten-free shortbread cookies or graham crackers in the filling.

Cooking Notes:

  • Toast the coconut carefully: Toasted coconut burns quickly, so stir frequently and remove from heat as soon as it turns golden brown.
  • Chill the truffles well: Proper chilling helps the truffles maintain their shape during coating.
  • Use high-quality caramel: A thick, high-quality caramel sauce works best for drizzling and mixing.

Serving Suggestions:

  • Perfect for parties: Serve these truffles on a dessert platter for a show-stopping centerpiece.
  • Giftable treat: Package the truffles in decorative boxes or jars for a homemade holiday gift.
  • Pair with coffee or tea: Enjoy these indulgent truffles with a warm beverage for a cozy dessert experience.

Tips:

  • Make ahead: These truffles can be prepared a day in advance and stored in the refrigerator until ready to serve.
  • Store leftovers properly: Keep the truffles in an airtight container in the refrigerator for up to 5 days.
  • Customize the toppings: Add crushed nuts, edible glitter, or festive sprinkles to match the occasion.

Prep Time:

30 minutes (plus chilling time)

Total Time:

1 hour 30 minutes

Nutritional Information (Per Truffle):

  • Calories: 160
  • Protein: 2g
  • Sodium: 60mg

FAQs:

Q: Can I freeze these truffles?
A: Yes! Store them in an airtight container in the freezer for up to 2 months. Thaw in the fridge before serving.

Q: Can I use different cookies for the filling?
A: Absolutely! Digestive biscuits or vanilla wafers work well as substitutes for shortbread or graham crackers.

Q: How do I keep the caramel drizzle neat?
A: Use a piping bag or a small resealable bag with the tip snipped off for precise drizzling.

Q: Can I skip the chocolate coating?
A: Yes, but the chocolate adds a nice texture and balances the sweetness of the caramel and coconut.

Conclusion:

No-Bake Samoa Cheesecake Truffles are a decadent treat that captures the essence of the beloved Samoa cookie in every bite. With their creamy cheesecake filling, caramel drizzle, and toasted coconut topping, these truffles are perfect for any special occasion. Easy to make and irresistibly delicious, they’re sure to become a favorite in your dessert repertoire. Enjoy!

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No-Bake Samoa Cheesecake Truffles coated in chocolate, topped with toasted coconut and caramel drizzle, arranged on a festive serving platter.

No-Bake Samoa Cheesecake Truffles


  • Author: Imili Johnson
  • Total Time: 1 hour 30 minutes

Ingredients

Scale

Ingredients:

The Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup caramel sauce
  • 1 cup crushed shortbread cookies or graham crackers

The Coating:

  • 1 1/2 cups semisweet or milk chocolate chips
  • 1 tsp coconut oil or shortening (optional, for smoother coating)

The Topping:

  • 1/2 cup toasted shredded coconut
  • 1/4 cup caramel sauce for drizzling
  • 1/4 cup melted chocolate for drizzling (optional)

Instructions

Preparation:

1: Make the Filling

  1. In a medium mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Add the caramel sauce and mix until fully combined.
  3. Fold in the crushed shortbread cookies or graham crackers until the mixture forms a dough-like consistency.
  4. Chill the mixture in the refrigerator for 1-2 hours, or until firm enough to scoop.

2: Shape the Truffles

  1. Scoop the mixture into 1-inch balls and roll them between your hands to form smooth spheres.
  2. Place the balls on a parchment-lined baking sheet and freeze for 30 minutes to firm up.

3: Prepare the Coating

  1. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Add the coconut oil or shortening for a thinner, shinier coating if desired.

4: Coat the Truffles

  1. Using a fork or dipping tool, dip each truffle into the melted chocolate, ensuring it is fully coated.
  2. Place the coated truffles back onto the parchment-lined baking sheet.

5: Add the Toppings

  1. Immediately sprinkle toasted shredded coconut over the truffles while the chocolate is still wet.
  2. Drizzle caramel sauce and melted chocolate over the top for a decorative finish.

6: Chill and Serve

  1. Refrigerate the truffles for at least 30 minutes, or until the chocolate is set.
  2. Serve chilled or at room temperature and enjoy these decadent treats!

Notes

  • Toast the coconut carefully: Toasted coconut burns quickly, so stir frequently and remove from heat as soon as it turns golden brown.
  • Chill the truffles well: Proper chilling helps the truffles maintain their shape during coating.
  • Use high-quality caramel: A thick, high-quality caramel sauce works best for drizzling and mixing.
  • Prep Time: 30 minutes (plus chilling time)

Nutrition

  • Calories: 160
  • Sodium: 60mg
  • Protein: 2g