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homemade brownie cheesecake truffles in a small white bowl
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Brownie Cheesecake Truffles

These brownie cheesecake truffles roll fudgy brownie pieces with rich cream cheese before getting dunked into melted chocolate. This decadent candy recipe makes bite sized treats perfect for parties, holidays, gift giving, or whenever you want a homemade sweet without a ton of work.
Prep Time20 minutes
Freeze Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 16
Calories: 265kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 1 16.3 oz box brownie mix baked with ingredients called for & according to package directions, then cooled and crumbled
  • 4 oz cream cheese softened
  • 2 cups milk chocolate chips melted
  • Chocolate jimmies and nonpareil sprinkles for topping
US Customary - Metric

Instructions

  • Bake the brownies according to the package directions. Let them cool completely, then crumble them into a large bowl.
    1 16.3 oz box brownie mix
  • Add the softened cream cheese to the brownie crumbles and mix until fully combined. The mixture should be thick and sticky.
    4 oz cream cheese
  • Use a small cookie scoop or spoon to roll the mixture into bite-sized balls and place them on a parchment-lined baking sheet.
  • Pop the bites into the freezer for about 20–30 minutes to firm up.
  • While they chill, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
    2 cups milk chocolate chips
  • Dip each brownie cheesecake bite into the melted chocolate, using a fork to gently shake off the excess. Place them back on the parchment paper.
  • While the chocolate is still wet, top with your favorite sprinkles—chocolate jimmies, rainbow nonpareils, or both!
    Chocolate jimmies and nonpareil sprinkles
  • Let the chocolate set at room temperature or in the fridge for faster results.

Notes

  • These are a delicious make ahead dessert. I often make them the day before I plan to serve them.
  • Use your favorite brownie mix.
  • You can vary the chocolate coating. While I use milk chocolate, you can use semi sweet, dark, or even white chocolate.
  • If you find the chocolate is too thick to make a smooth shell on the truffle, stir a teaspoon of coconut oil into the warm, melted chocolate. It thins the chocolate and makes it shiny.

Nutrition

Calories: 265kcal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 107mg | Potassium: 74mg | Sugar: 27g | Vitamin A: 95IU | Calcium: 23mg | Iron: 1mg