Description
Delicious cream cheese truffles rolled in festive sanding sugar.
Ingredients
Scale
- 8 ounces cream cheese (room temperature)
- 15 ounces white cake mix (heat-treated to 160 degrees F)
- festive sanding sugar
Instructions
- Line a cookie sheet with parchment paper/wax paper. Set aside.
- In a large mixing bowl, add the cream cheese. Beat with a hand mixer on medium speed until smooth.
- Gradually add in the cake mix to the cream cheese while continuing to beat with the hand mixer until incorporated and a dough has formed.
- Cover the bowl with plastic wrap and place in the fridge to chill for at least an hour.
- Using a 1 tablespoon cookie scoop, scoop the dough and roll until a smooth ball forms. If the dough sticks to your hands, lightly grease your hands with vegetable oil.
- Place the festive sanding sugar in small shallow bowls.
- Roll the truffles in the sanding sugar until thoroughly coated with no bare spots.
- Place on the parchment paper/wax paper and continue to make the remaining truffles.
- Place the truffles in the fridge while still on the cookie sheet until they firm up, about 30 minutes to 1 hour.
- Transfer to an airtight container and store in the fridge.
Notes
- Ensure the cake mix is heat-treated for safety.
- Truffles can be stored in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg