3-Ingredient Passionfruit Truffles
This Passionfruit Truffles take cream cheese, passionfruit pulp and crushed biscuits and turns them into soft bite-sized tropical cheesecake balls!
Nutrition Facts
Ingredients
Instructions
In a high-speed food processor, add biscuits and pulse to a fine crumb.
Add softened cream cheese and passionfruit pulp. Pulse until well combined and it sticks together, it will resemble a soft cookie dough.
Scoop up 1 level tablespoon of mixture and roll into a smooth ball, it will be sticky and soft but they will firm up in the fridge.
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Continue Reading at Wholesomepatisserie →Chef's Notes
Biscuits: Graham crackers may be suitable but keep in mind I have not tested this recipe using them.
Make gluten-free: Use the gluten-free alternatives to the biscuits listed in the ingredients.
Store: Keep in an airtight container in the refrigerator for up to 1 week.
Freeze: Lay truffles on a lined baking sheet, ensuring they aren’t touching, and freeze for 1-2 hours until firm. Once solid, transfer to labeled freezer-safe bags or containers and store for 2-3 months.
Thaw: Allow to defrost overnight in the refrigerator or at room temperature until they reach the desired softness.
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