Amaretti And White Chocolate Cheesecake Balls

These cheesecake balls are the best! I was experimenting with flavours and wanted to make something similar to a cakepop but more of a truffle pop, and the amaretti and white chocolate cheesecake ball was born.

The amaretti biscuits are blended with digestive biscuits to save these cheesecake balls from being too sweet, mixed with cream cheese and chilled before being dipped into melted white chocolate and coated in a layer of crushed amaretti biscuits to finish. Sounds pretty dreamy right.

These cheesecake balls can be put on sticks to make fun cakepop style sweet treats or this works as a petit fours recipe to serve after a dinner party.

I like making these amaretti balls as part of a dessert buffet so people can graze on them. But be warned, you'll get through a lot so be prepared and make lots! They taste great with coffee or dessert wine.

This recipe was inspired by the OG Oreo truffle ball, which everyone makes but it's so hard to resist them. They. just. taste. so. good.

Anyway, I digress. Onto the balls!

Jump to:

• Ingredients
• Instructions
• Wine pairing for cheesecake balls
• Plating suggestions
• Equipment
• Storage
• Top tip
• Recipe Card

Ingredients

These cheesecake balls are no-bake and very easy to make. And only four ingredients! Simples.

• Amaretti biscuits

Made with ground almonds or almond paste, eggs and sugar, amaretti biscuits have a deliciously rich and nutty flavour. You can get them from most supermarkets.

• Digestive biscuits

Adding digestive biscuits as well stops these cheesecake balls from being too overpoweringly sweet.

• Cream cheese

You may need to squeeze out excess water from your cream cheese first, so spoon it into a muslin cloth and wring it out a little. You'll be amazed how much water some of the cheaper cream cheeses have in them to bulk them out.

• White chocolate

I like using Green and Blacks organic white chocolate for baking, it's great quality and fair trade.

See the recipe card for quantities.

Instructions

Blend or crush the amaretti and digestive biscuits to a fine crumb.

Mix them with the cream cheese until you get a dense consistency that stays together but isn't too wet and sticky.

Roll the mixture into small balls, pierce with a wooden skewer and chill in a fridge on a tray for at least 30 minutes. If you're in a hurry, pop them in the freezer.

Melt the white chocolate by placing it in a bowl above a saucepan of boiling water, or melt in the microwave.

Dip the cheesecake balls into the melted white chocolate and then immediately into more crushed amaretti biscuits before chilling until set.

Wine pairing for cheesecake balls

A demi-sec (semi-sweet) sparkling wine would work really well with these cheesecake balls as it would cut through the sweetness. If you want to double up on sweetness, a Moscato dessert wine would also be good.

Plating suggestions

I serve my cheesecake balls in a cute tea set like a mad hatter tea party but they can also be laid on a pretty plate or even wrapped in cellophane and be given as gifts!

Equipment

You will need a food processor, mixing bowl and a tray or large plate to make this recipe for cheesecake balls.

Storage

Store the amaretti and white chocolate balls in the fridge, where they will keep for 4-5 days.

These ingredients don't stand up well to freezing.

Top tip

Unless your cream cheese is organic, high-quality cream cheese direct from a farm shop it will probably need the excess water squeezing out so don't skip this step!

Recipe Card