No-Bake Sugar-Free Cheesecake Truffles

Introduction

These are cheesecake without the cheesecake project. No crust to press, no springform pan to hunt for, no oven. Cream cheese, almond flour, sweetener, vanilla and salt, spooned into ten bites and covered in melted chocolate.

When we first shared this one we were packing up an apartment and moving house, permanently mid-errand. A dessert that lives in the fridge and gets eaten one piece at a time made a great deal of sense that month, and it is still the best argument for them.

The Two Things That Make This Easy

The cold does the work. Twenty minutes in the freezer firms the filling enough to handle, and five more after coating sets the chocolate. Nothing bakes — but both of those are approximate, and firmness is the thing to go by rather than the clock: the filling should hold a shape when you press it, and the coating should be hard to the touch before you move them.

Melt the chocolate in two batches. A quarter cup at a time, not the whole lot at once. A big bowl of it begins to thicken while you are still spooning it over truffle number four, and the last few get coated in chocolate that has already started to set.

A Note on the Sweeteners

The filling uses both powdered and granulated monk fruit — the powdered blends into the cream cheese, the granulated makes up the rest of the sweetness.

If you swap in a different brand, check its own conversion chart rather than assuming cup for cup. Sweetener blends genuinely do not all measure the same, and this filling is eaten exactly as you mix it — so the sweetness you make is the sweetness you get.

Two smaller things: let the cream cheese soften before you mix, and use finely ground almond flour rather than coarse almond meal, or the center turns gritty rather than creamy. The filling has to hold its shape when you spoon it out, and our guide to cream cheese on keto explains how block, spread and whipped cream cheese differ in body.

One thing to know before you start: nothing in this filling is cooked, the almond flour included. If anyone you are feeding needs to steer clear of uncooked ingredients — a small child, say — that is the thing to weigh before you make these. The FDA has general guidance on raw flour and dough.

The coating is ChocZero milk chocolate baking chips.

They Are Not Going to Look Perfect

Scoop the ten portions roughly the same size, so they firm up at the same rate and the chocolate stretches evenly across all of them. Beyond that, do not chase a smooth finish — spooned chocolate sets in ridges, and that is what a homemade truffle looks like.

Have you tried this recipe? Please rate it below and let us know what you think in the comments. We love hearing from you! You can also share it on Instagram with the hashtag #buttertogetherkitchen — we love seeing them.