Cheesecake Truffles

The traditional wedding gift for the sixth anniversary is iron or candy. C isn't a huge candy fan, but he does like cheesecake. This recipe was inspired by Books n Cooks, but I ended up using the recipe for mini cheesecakes because I didn't want to make 60 truffles (or go through five packages of cream cheese.)  I definitely preferred using chocolate chips and shortening to chocolate melts, I just prefer the flavor more.

Cheesecake Truffles
makes 24

2 (8 ounce) packages cream cheese
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips
2 tablespoons vegetable shortening

Preheat oven to 350 degrees F. Grease miniature muffin tins with cooking spray.

In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin tin with this mixture, almost to the top.

Bake for 15 minutes. Cool in the refrigerator for 4 hours or overnight.

Line a cookie sheet with parchment paper. After the cheesecakes have cooled, roll each into a ball and place on the cookie sheet. Freeze the cheesecake balls for 1 to 2 hours.

Microwave the chocolate and shortening in a small bowl until melted and smooth, stopping to stir every 30 seconds. Dip the frozen balls into the prepared chocolate and return to the parchment lined cookie sheet. Refrigerate until ready to serve.

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