These decadent chocolate cake cheesecake truffles are rich, bite-sized desserts that combine moist chocolate cake with a smooth cheesecake filling, all coated in melted chocolate. I love how indulgent they feel while still being easy to prepare, making them perfect for holidays, parties, or anytime I want a special homemade treat.
Why You’ll Love This Recipe
I love this recipe because it transforms a simple chocolate cake into an elegant dessert with minimal effort. The contrast between the soft cake and creamy cheesecake filling makes every bite irresistible. I also enjoy how versatile these truffles are, since I can decorate or flavor them differently depending on the occasion. They are easy to make ahead, which saves me time when I’m hosting or gifting desserts.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
chocolate cake mix – 15.25 oz
eggs – 3 large
water – 1 cup
cream cheese, softened – 8 oz
powdered sugar – 1 cup
vanilla extract – 1 teaspoon
semi-sweet chocolate chips – 2 cups
Directions
I start by preheating the oven to 350°F (175°C). I prepare the chocolate cake mix using the eggs and water according to package directions, then bake it until fully cooked. Once done, I let the cake cool completely.
After the cake has cooled, I crumble it into fine crumbs in a large bowl. In a separate bowl, I beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
I take a small amount of cake crumbs, flatten it in my hand, and place a small spoonful of the cheesecake mixture in the center. I gently roll it into a ball, making sure the filling is sealed inside. I repeat this process until all the mixture is used.
I place the truffles on a baking sheet and refrigerate them for about one hour so they firm up. Once chilled, I melt the chocolate chips until smooth and dip each truffle into the melted chocolate, coating it completely. I place them on parchment paper and let the chocolate set before serving.
Servings And Timing
This recipe makes about 24 truffles. I usually spend around 25 minutes on preparation, 30 minutes baking and chilling, and additional time for coating, bringing the total time to approximately 1 hour and 15 minutes.
Storage/Reheating
I store these truffles in an airtight container in the refrigerator for up to one week. I don’t reheat them, since I enjoy them chilled or at room temperature.
FAQs
Can I make these truffles ahead of time?
Yes, I often make them a day or two in advance and keep them refrigerated until I’m ready to serve.
Can I freeze chocolate cake cheesecake truffles?
I freeze them in a sealed container for up to two months. I thaw them in the refrigerator before serving.
What type of chocolate works best for coating?
I prefer semi-sweet chocolate, but I sometimes use dark or milk chocolate depending on my taste.
How do I keep the truffles from falling apart?
I make sure the cake crumbs are fine and always chill the truffles before dipping them in melted chocolate.
Can I add flavors to the cheesecake filling?
Yes, I sometimes add a little cocoa powder, espresso powder, or flavored extracts to customize the filling.
Conclusion
I love making these Decadent Chocolate Cake Cheesecake Truffles because they feel luxurious without being complicated. The rich chocolate coating and creamy center make them a dessert I’m always proud to share, and they never fail to impress anyone who tries them.
Rich and indulgent bite-sized truffles made with moist chocolate cake and a creamy cheesecake filling, coated in melted chocolate. Perfect for parties, gifts, or anytime treats.
Ingredients
1 box (15.25 oz) chocolate cake mix
3 large eggs
1 cup water
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (175°C). Prepare the chocolate cake mix with eggs and water according to package instructions. Bake and let cool completely.
Crumble the cooled cake into fine crumbs in a large bowl.
In another bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
Take a portion of cake crumbs, flatten in hand, and place a spoonful of cheesecake filling in the center. Roll into a ball to enclose the filling. Repeat with remaining mixture.
Place truffles on a baking sheet and refrigerate for 1 hour to firm up.
Melt the chocolate chips until smooth. Dip each chilled truffle into the melted chocolate to coat completely.
Place coated truffles on parchment paper and allow chocolate to set before serving.
Notes
Use dark or milk chocolate instead of semi-sweet for variation.
Add flavors to the filling such as cocoa, espresso, or flavored extracts.
Chill the truffles before dipping to help them hold shape.
Decorate with sprinkles, crushed nuts, or a drizzle of white chocolate for a festive touch.
Freeze truffles for longer storage up to 2 months.
