Published on
Orange Truffles
Orange truffles taste just like orange creamsicles by combining the intense taste of orange with a lush creaminess and a burst of sweetness from the candy coating.
Jump to Recipe
Table of Contents
Each bite of these soft orange truffles is like a burst of citrusy sunshine. A delicious mix of tangy cream cheese and orange cake mix, plus a sweet candy coating, these orange truffles taste just like orange creamsicles and are sure to satisfy your sweet tooth.
MORE RECIPES: Orange Creamsicle Truffles | No Bake Pumpkin Cheesecake Balls | Peanut Butter Balls
Delicious orange truffles are packed with a citrus flavor that will tantalize your taste buds. With only four simple ingredients, these little beauties are easy to make and just the right size to satisfy a craving.
A perfect treat for parties or gifting, these yummy truffles will make all of the orange lovers out there happy. Many people adore the flavors of orange and chocolate together. If that’s a flavor combination you enjoy, pair your truffles with a mug of hot chocolate.
The delicious orange flavor of these tasty truffles combines the intense taste of orange with a lush creaminess and a burst of sweetness from the candy coating. Enjoy a truffle, or a few, as an after-dinner dessert or as a delightful afternoon snack. This sweet treat would also make an ideal homemade gift.
Orange Truffles Ingredients
- Cake mix - orange cake mix (we used Duncan Hines Perfectly Moist brand)
- Cream cheese
- Candy melts - orange candy melts
- Almond bark - white vanilla almond bark
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.
You don’t need a piping bag or any fancy equipment for these truffles. You can simply place the melted almond bark in a sandwich bag and snip the corner to drizzle the almond bark. You can also add some white or colorful sprinkles to the almond bark drizzle while it is still soft for a fun garnish to these cheesecake bites. Powdered sugar, crushed graham crackers, sprinkles, nuts, and melted chocolate are even more great options for coating your no-bake orange creamsicle truffles.
If you want to start making your truffles ahead of time, 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.
How to Make Orange Truffles
FIRST STEP: 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.
SECOND STEP: 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.
THIRD STEP: Sprinkle the dry cake mix over the top of the cream cheese. Continue mixing just until the dry cake mix is completely incorporated.
FOURTH STEP: Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
FIFTH STEP: Line a baking sheet with parchment paper. Set it aside.
SIXTH STEP: 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.
SEVENTH STEP: Using a heat-safe medium-sized mixing bowl, heat the candy wafer melts in 30-second intervals, stirring after each interval, until completely melted.
EIGHTH STEP: 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 to gently push the ball onto the prepared baking sheet.
NINTH STEP: Return the coated cheesecake bites to the prepared baking sheet.
TENTH STEP: Using a small heat-safe mixing bowl, microwave the white almond bark in 30-second intervals, stirring well after each interval.
ELEVENTH STEP: Using a spoon or small dipper, drizzle thin ribbons of the melted almond bark over the coated cheesecake bites.
TWELFTH STEP: Once all the cheesecake bites are completely coated and drizzled, return them to the refrigerator until ready to serve.
Should these orange cream truffles be served chilled or at room temperature?
These little decadent treats should always be served cold, so keep them in the fridge until you are about ready to serve them.
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 if the coating becomes too thick to dip?
You can reheat it in the microwave in 15-second intervals, stirring well after each interval until smooth.
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.
How to Store Orange Truffles
IN THE FRIDGE: Store leftover orange cheesecake bites in an airtight container in the refrigerator 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.
Make sure to label the container with the date you made your truffles to ensure you use them while they are the freshest.
Orange Truffles
Orange truffles taste just like orange creamsicles by combining the intense taste of orange with a lush creaminess and a burst of sweetness from the candy coating.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 22
Ingredients
- 15.25 ounce orange cake mix I used Duncan Hines Perfectly Moist brand
- 8 ounces cream cheese room temperature
- 12 ounces 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 to 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.
Nutrition
Calories: 173kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 177mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 138IU | Calcium: 53mg | Iron: 0.4mg
Have You Tried This Recipe?Follow me on Pinterest @bestblogrecipes
Leave a Comment