3-Ingredient Passionfruit Truffles
This Passionfruit Truffle Recipe takes cream cheese, passionfruit pulp and crushed biscuits and turns them into soft bite-sized tropical cheesecake balls!
Be sure to try my Chocolate Rum Truffles and Dairy-Free Chocolate Truffles recipes next!
Passionfruit Truffles
These decadent passionfruit truffles are an easy and quick no-bake dessert made with only 3 ingredients. Using crushed biscuits is what makes these fool-proof. No need to make a ganache like traditional truffles.
Not too sweet and with the perfect amount of passionfruit, you’ll think you’re biting into a passionfruit cheesecake!
These tropical truffle balls are perfect to make during the holiday season and they’re also wonderful during summer.
Ingredient Notes & Substitutions
- Passionfruit: The easiest way to make these passionfruit truffles is with passionfruit pulp in syrup that comes canned. Or if you can get fresh passionfruit, you’ll need 2-3 ripe passionfruits to get 3 tablespoons worth of pulp + seeds.
- Plain biscuits: In America use plain digestive biscuits. In Australia, use plain marie biscuits or arrowroot biscuits. Graham crackers may be suitable but keep in mind I have not tested this recipe using them. To make gluten-free, use their gluten-free alternatives.
How to Make Passionfruit Truffles (with photos)
A full and detailed recipe card is at the bottom of this post.
Step one: In a high-speed food processor, add biscuits and pulse to a fine crumb.
Step two: Add softened cream cheese and passionfruit pulp. Pulse until well combined and it sticks together, it will resemble a soft cookie dough.
Step three: Scoop up 1 level tablespoon of mixture and roll into a smooth ball. Repeat with the remaining mixture.
Transfer truffles to the refrigerator and chill for 30 minutes – 1 hour or until they have firmed up. Enjoy!
Expert Tips
- Crush the biscuits to a fine crumb: Make sure there are no larger pieces of biscuits left.
- Refrigerate truffles: Once you have rolled the truffles, transfer them to the refrigerator to chill and firm up, or they’ll remain too soft.
Can I make these without a food processor?
You can! Although it might require a bit more effort for certain steps.
- Crush the biscuits to a fine crumb using a sealed plastic bag and rolling pin.
- Mix the softened, room-temperature cream cheese with passionfruit pulp in a bowl using a wooden spoon or hand mixer until well combined.
- Mix through the crushed biscuits and roll the mixture into the balls.
- Refrigerate until firm. Easy!
Storage Instructions
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.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
3-Ingredient Passionfruit Truffles
Equipment
- Food processor
Ingredients
- 9 oz. (250g) original digestive biscuits, or arrowroot or marie biscuits
- 1.7 oz. (50g) cream cheese block, softened to room temperature
- 3 tbsp passionfruit pulp in syrup, or 2-3 ripe fresh passionfruits
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.
- Place straight into the storage container you’ll be using or on a lined baking sheet. Repeat with the remaining mixture.
- Transfer truffles to the refrigerator and chill for 30 minutes – 1 hour or until truffles have firmed up.
- Enjoy!
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.
So glad I found these when trying to find out what to do with some random leftover biscuits and passion fruits – they’re amazing! I couldn’t resist coating them in chocolate and rolling them in cacao powder though…
Hi Sara! Omg!! That sounds absolutely amazing!! Coating these in chocolate and rolling them in cacao powder, I might actually have to use your idea to create a new recipe haha! So happy to hear you enjoyed these, so simple and yummy! Thanks Sara 🙂