3-Ingredient Passionfruit Truffles
This Passionfruit Truffles take cream cheese, passionfruit pulp and crushed biscuits and turns them into soft bite-sized tropical cheesecake balls!
Servings 12 truffles
Calories 99kcal
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.
Nutrition
Calories: 99kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.5mg | Sodium: 139mg | Potassium: 60mg | Fiber: 1g | Sugar: 6g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg