Original Post Onemorecookieblog.com | by
Ingredients
- 8 oz light cream cheese
- 1 cup graham cracker crumbs
- 1 Tbsp matcha
- 1 Tbsp maple syrup
- 1 1/4 cups white chocolate chips
Instructions
- Line a baking sheet with parchment or wax paper. Set aside.
- Beat together cream cheese, graham cracker crumbs, matcha and maple syrup. Scoop tablespoon sized balls onto the baking sheet. The cheesecake mixture will be very sticky, don’t worry about the balls being perfectly shaped. Freeze for 30 mins.
- Remove from freezer and shape cheesecake balls as you wish. Freeze for another 10 mins.
- Microwave chocolate chips for 30 seconds. Remove and stir until melted. Microwave for additional 10 second intervals if necessary. Careful as white chocolate can burn easily.
- Dip cheesecake balls in white chocolate until fully coated and place back on baking sheet. Freeze for 30 minutes or until chocolate is set. Store truffles in the refrigerator.
