Blueberry Greek Cheesecake Truffles -- Blueberry cream cheese combined with fresh blueberries and graham crackers and dunked in white chocolate |
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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.
Course: Dessert
Author: We are not Martha


  • 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
  • Sprinkles


  • 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.