Add cream cheese, peanut butter, icing sugar & vanilla extract to the bowl of a stand mixer (or use a hand mixer) and beat until smooth and creamy and there are no lumps.
If the mixture is firm enough to roll, you can roll it into balls right away, otherwise cover and chill in the fridge for about 1 hour until it has firmed up. Roll into balls (about 1 tablespoon big) and place on a tray lined with baking paper.
Refrigerate for about an hour until firm.
Using a double boiler or in the microwave melt the chocolate. Roll each truffle in the chocolate until fully coated, remove using a spoon and place back on the tray and refrigerate until chocolate is set.
Store in the fridge.
Nutrition Facts
Peanut Butter Cheesecake Truffles
Amount per Serving
Calories
124
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Cholesterol
9
mg
3
%
Sodium
74
mg
3
%
Potassium
93
mg
3
%
Carbohydrates
10
g
3
%
Sugar
7
g
8
%
Protein
3
g
6
%
Vitamin A
110
IU
2
%
Calcium
13
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.