Published on
Orange Truffles
Orange truffles are a one-of-a-kind no-bake treat made with a yummy combination of tangy cream cheese and orange cake mix, plus a sweet candy coating.
Jump to RecipeTable of Contents
Orange truffles are bursting with creamy citrus flavor. A scrumptious combination of tangy cream cheese and orange cake mix, plus a sweet candy coating, these no-bake truffles will tantalize your taste buds.
If you love Truffle desserts, you’ll absolutely want to try Strawberry Truffles, Pumpkin Truffles, and Mint Oreo Truffles.
Orange Truffles Ingredients
You will need:
- 15.25-ounce orange cake mix, I used Duncan Hines Perfectly Moist brand
- 8 ounces cream cheese, room temperature
- 12 ounces of orange candy melts
- 4 ounces white vanilla almond bark
Substitutions and Additions
CAKE MIX: In this truffle recipe, you can swap out the orange-flavored cake mix for other flavors such as red velvet, chocolate, or vanilla. You can also change the flavor of almond bark or melting candies to chocolate or vanilla if you change the flavor of the cake mix.
GARNISH: You can add some white or colorful sprinkles to the almond bark drizzle while it is still soft for a fun garnish to these cheesecake bites.
MELTING WAFERS: I used the SweetTooth Fairy brand of colored melting wafers for this simple recipe. They can be found at Michael’s and other craft stores, as well as online. I find they melt very well and are consistent when working with them.
How to Make Orange Truffles
STEP ONE: Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium-sized heat-safe bowl. Microwave the cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing it into the cream cheese.
STEP TWO: Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2 to 2½ minutes until completely smooth.
PRO TIP: Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake bites.
STEP THREE: Sprinkle the dry cake mix over the top of the cream cheese. Continue mixing just until the dry cake mix is completely incorporated.
STEP FOUR: Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
PRO TIP: You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly before coating because the cake mix will expand, and the coating may crack if you coat the bites too soon.
STEP FIVE: Line a baking sheet with parchment paper. Set it aside.
STEP SIX: Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps.
STEP SEVEN: Using a heat-safe medium-sized mixing bowl, heat the candy wafer melts in 30-second intervals, stirring after each interval until completely melted.
STEP EIGHT: Roll the cheesecake bites in the melted candy wafers. Place the coated cheesecake bites on a fork and gently tap any excess coating off. You can also use a spoon to pour the coating over any bare spots on the cheesecake bites. Use a toothpick to remove the excess melted wafer from the bottom of the fork, and then gently push the ball onto the prepared baking sheet.
PRO TIP: If the coating becomes too thick, you can reheat it in the microwave in 15-second intervals, stirring well after each interval until smooth.
STEP NINE: Return the coated cheesecake bites to the prepared baking sheet.
STEP TEN: Using a small heat-safe mixing bowl, microwave the white almond bark in 30-second intervals, stirring well after each interval.
STEP ELEVEN: Using a spoon or small dipper, drizzle thin ribbons of the melted almond bark over the coated cheesecake bites.
PRO TIP: You can place the melted almond bark in a small piping bag or sandwich bag and snip the corner to drizzle the almond bark if you want more control of the drizzle.
STEP TWELVE: Once all the cheesecake bites are completely coated and drizzled, return them to the refrigerator until ready to serve.
How to Serve Recipe
These cheesecake truffles have a wonderful taste of orange and sweet cream cheese. These bite-sized treats are perfect for serving at parties and get-togethers. Put them on a tray with other truffles or other sweet party bites like fudge or cookies. Truffles also make a beautiful and tasty edible gift.
Storage
IN THE FRIDGE: These orange cheesecake bites should be served chilled. They can be stored in the refrigerator in an airtight container for up to 5 days.
IN THE FREEZER: You can freeze and store the uncoated cheesecake bites for up to 2 months. You will need to thaw them overnight in the refrigerator before coating them.
Orange Truffles are a one-of-a-kind no-bake treat. These unique truffles are made with orange cake mix and cream cheese and then dipped in a candy coating. Simple to make, and utterly delicious, these delectable truffles with soon become a favorite with friends and family.
FREQUENTLY ASKED QUESTIONS
Why do I have to microwave the cake mix?
Since the cake mix has uncooked flour that may have pathogens, it is unsafe to consume raw. Heating it in the microwave will kill any pathogens and make it safe to use in this no-bake cheesecake bites recipe.
What are other good options for coating orange cheesecake bites?
Powdered sugar, crushed graham crackers, sprinkles, nuts, and melted chocolate are all great options for coating your no-bake orange creamsicle truffles.
Should these orange cream truffles be served cold or at room temperature?
These little decadent treats should always be served chilled, so keep them in the fridge until you are about ready to serve them.
MORE RECIPES YOU’LL LOVE
Orange Truffles
Orange truffles are a one-of-a-kind no-bake treat made with a yummy combination of tangy cream cheese and orange cake mix, plus a sweet candy coating.
Ingredients
- 15.25 ounces orange cake mix I used Duncan Hines Perfectly Moist brand
- 8 ounces cream cheese room temperature
- 12 ounces of orange candy melts
- 4 ounces white vanilla almond bark
Instructions
- Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium-sized heat-safe bowl. Microwave the cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing it into the cream cheese.
- Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2 to 2½ minutes until completely smooth.
- Sprinkle the dry cake mix over the top of the cream cheese. Continue mixing just until the dry cake mix is completely incorporated.
- Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
- Line a baking sheet with parchment paper. Set it aside.
- Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps.
- Using a heat-safe medium-sized mixing bowl, heat the candy wafer melts in 30-second intervals, stirring after each interval until completely melted.
- Roll the cheesecake bites in the melted candy wafers. Place the coated cheesecake bites on a fork and gently tap any excess coating off. You can also use a spoon to pour the coating over any bare spots on the cheesecake bites. Use a toothpick to remove the excess melted wafer from the bottom of the fork, and then gently push the ball onto the prepared baking sheet.
- Return the coated cheesecake bites to the prepared baking sheet.
- Using a small heat-safe mixing bowl, microwave the white almond bark in 30-second intervals, stirring well after each interval.
- Using a spoon or small dipper, drizzle thin ribbons of the melted almond bark over the coated cheesecake bites.
- Once all the cheesecake bites are completely coated and drizzled, return them to the refrigerator until ready to serve.
Notes
Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake bites.
You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly before coating because the cake mix will expand, and the coating may crack if you coat the bites too soon.
If the coating becomes too thick, you can reheat it in the microwave in 15-second intervals, stirring well after each interval until smooth.
You can place the melted almond bark in a small piping bag or sandwich bag and snip the corner to drizzle the almond bark if you want more control of the drizzle.
Leave a Comment