Cheesecake chick truffles
Makes: about 20
Prep time: 45 minsTotal time: 
Recipe photograph by Martin Poole
Cheesecake chick truffles
These fun cheesecake chicks make a brilliant Easter project
Makes: about 20
Prep time: 45 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
200Kcal
Fat
13gr
Saturates
9gr
Carbs
18gr
Sugars
16gr
Fibre
1gr
Protein
3gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 340g tub full-fat soft cheese
- 60g caster sugar
- zest of ½ lemon
- 1½ tbsp vanilla extract
- 100g shortbread biscuits, crushed
To coat
- 300g white chocolate, chopped (we used Dr Oetker)
- 100g desiccated coconut
- 1⁄4 tsp yellow food colouring gel
To decorate
- 50g yellow ready-to- roll icing plus 5g red, from a mixed pack
- dark chocolate balls or mini choc chips for the eyes (we used Cake Angels Zillionaire cake decorations)
Step by step
Get ahead
The cheesecake truffles keep in the fridge for up to 1 week, or can be frozen at the end of step 4, then add the eyes and beaks when ready to serve.
- Put the soft cheese, sugar, lemon zest and vanilla in a mixing bowl and combine using a wooden spoon or spatula. Stir in the shortbread crumbs then cover and chill in the fridge until firm (about 1 hour).
- Line a baking tray with baking paper. Shape the chilled mixture into small egg-shapes – you should get about 20. The coating will make them quite a bit bigger, so don’t make them too large at this stage. Place on the lined baking tray and chill in the freezer until firm.
- Meanwhile, put the white chocolate in a heatproof bowl and sit over a pan of barely simmering water. Leave to melt, without stirring. Remove from the heat and stir until smooth. Put the coconut in a plastic food bag (or bowl), add the food colouring and rub to distribute the colour. It looks best if you stop before it is all the same colour; variations in tone look good. Tip into a bowl.
- Take a few cheesecake truffles at a time out of the freezer. Insert a cocktail stick into the base then dip into the white chocolate (or spoon the chocolate over, if that seems easier). Let the excess drip off then roll the coated truffle in the yellow coconut. Return to the tray in the freezer.
- Knead the yellow and red icings together to make orange. Shape 20 pointed beaks and snip them with scissors, so that they look like they're open. Take the truffles out of the freezer again and use a small brush or teaspoon to dab on a little white chocolate to help secure a beak and 2 eyes on each chick truffle. Present in an egg box, lined with a little paper straw.
