Blueberry Greek Cheesecake Truffles
You could put blueberry cream cheese on a bagel. Or you could turn it into truffles dunked in white chocolate and topped with sprinkles. You decide.
- 13 oz. 2 containers Bruegger’s Whipped Blueberry Greek Cream Cheese & Greek Yogurt
- 1 Tbsp granulated sugar
- 1/2 cup fresh blueberries
- 1 cup graham cracker crumbs about 3 sheets graham crackers
- 8 oz. good quality white chocolate like Ghirardelli
Place cream cheese, sugar, blueberries, and graham cracker crumbs in the large bowl of a stand mixer (or in a large bowl with a hand mixer) and blend until combined.
Roll tablespoon-sized balls of cream cheese mixture and place on a parchment paper-lined baking sheet.
Place baking sheet in freezer for at least 30 minutes.
Before removing baking sheet from freezer, melt white chocolate. You can either melt in the microwave or by placing chocolate in a heat-proof bowl set over a pot of simmering water and stirring chocolate until melted (preferred method). If chocolate is too thick, stir in 1 teaspoon canola oil at a time to thin out.
Dunk chilled cream cheese balls in white chocolate to fully coat. Remove from chocolate and place back on parchment paper. Top with sprinkles.
You may need to re-warm chocolate in the double broiler or microwave about mid-way through truffle dipping.
Store cream cheese truffles in an airtight container in fridge.