Peppermint Truffles Cream Cheese: 1 Divine Treat Quick, Easy, Festive

Short, bright, and perfect for busy hosts these peppermint cream cheese truffles take little hands-on time and deliver big holiday flavor. The base is silky white chocolate blended with cream cheese and a burst of peppermint, chilled and rolled into bite-size rounds. Ready in about an hour with only a few active minutes, they make fast gifts or a last-minute dessert. If you love no-fuss truffles, this is your go-to, and it pairs nicely alongside other truffle ideas like Almond Joy Truffles for a sweet spread.

Why This Recipe Works

This recipe is all about contrast and simplicity. White chocolate gives a smooth, sweet backbone while cream cheese adds body and a pleasant tang that keeps the truffles from tasting overly sweet. Peppermint extract and crushed candies bring a clean, bright finish and a little crunch when you bite in. The technique is forgiving — gently melted chocolate folds into softened cream cheese for a stable, scoopable mixture. Chilling makes rolling easy and mess-free, so you can multi-task or prep other dishes while it firms up. For another crowd-pleasing, quick truffle option check this Almond Joy Truffles idea.

Flavor and Texture

Think creamy center with a soft snap of coating from crushed peppermint or sprinkles. The mouthfeel is rich but lightened by the tang of cream cheese, which helps the truffle hold its shape without becoming dense. Aroma is mint-forward and festive, perfect for holiday platters or cookie exchanges. If you want firmer truffles, chill a bit longer before rolling; for softer, serve a little closer to room temperature. The crushed candy adds crunchy contrast and the optional sprinkles keep them visually fun for parties.

Ingredients

• 16 ounces white chocolate, chopped
• 4 ounces cream cheese, softened
• 1/2 teaspoon peppermint extract
• 1/4 cup crushed peppermint candies
• 1/4 cup festive sprinkles (optional)
• 1 tablespoon peppermint extract

Step by Step Instructions

1. Melt white chocolate gently, either in a double boiler or microwave. Stir until smooth.
2. In a separate bowl, beat softened cream cheese until smooth.
3. Add peppermint extract to the cream cheese and beat until combined.
4. Gradually add the melted white chocolate to the cream cheese mixture, beating until fully incorporated and smooth. This creates your peppermint cream cheese truffle base.
5. Chill the mixture in the refrigerator for at least 1 hour, or until firm enough to roll.
6. Once firm, scoop tablespoon-sized portions and roll them into balls. These are your peppermint cream cheese truffles.
7. Roll the truffles in crushed peppermint candies or festive sprinkles, if desired.
8. Store your homemade peppermint cream cheese truffles in an airtight container in the refrigerator.

Quick Tips and Shortcuts

Work smart and use room-temperature cream cheese so mixing is fast and lump-free. If you’re short on time, speed the chilling by flattening the mixture in a shallow pan so it firms faster. Use store-bought crushed peppermint or pulse candy canes in a bag for a quick blitz wear kitchen gloves to avoid sticky fingers. For cleaner rolling, lightly oil your hands or use a small cookie scoop to portion. If white chocolate seizes when melting, stir in a teaspoon of neutral oil to smooth it out and continue.

Storage and Meal Prep

Keep the truffles chilled in an airtight container for up to one week; they also freeze well for up to one month. Thaw in the refrigerator before serving to preserve texture. For gifting, place wax paper between layers and use a snug tin or box. Make-ahead assembly is ideal for busy hosts roll and coat a day in advance and keep refrigerated until serving.

Short Closing Note

Simple steps, festive results these truffles are a fast win for any holiday table. With minimal equipment and easy swaps, they’re an effortless go-to treat.

Conclusion

For another peppermint-loving twist on small-batch treats, try the Peppermint Oreo Truffles – Recipe Girl for extra inspiration: Peppermint Oreo Truffles – Recipe Girl.

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