Recipe: Cinnamon Bun Cheesecake Truffles

Do you ever just need a weekend to fully reset? Mostly no social plans, just a few items on a to-do list and a lot of time to hang by yourself, get stuff done, and go to bed early? As much as I love an action-packed weekend with endless plans and dance-until-3am nights, I treasure a reset weekend wayyyyy more and my body and mind thanks me for it over and over again.

Over this reset weekend, I was able to spend some time in the kitchen working on a few treats for y’all and photographing them, cleaned the house up, getting laundry done, catching up with a friend, hanging out with my parents and getting rid of an extra bed that was clogging up our spare bedroom, and mainly just hanging in the house, eating pizza on the deck and getting into bed before 9PM. I mentioned in one of my recent posts that I’m currently loving being home and that love affair continues, which is helping me save money and stay on top of things.

BUT today we’re talking about these little pops of sugary-cinnamony sunshine: Cinnamon Bun Cheesecake Truffles!

These no-bake treats are incredibly simple and there’s just something about them (I’ve previously shared a recipe for regular White Chocolate Cheesecake Truffles) that seems so much more special than just white chocolate and cream cheese blended together. The flavors melt together into a sweet, creamy cheesecakey center that can be liken to truffles purchased at a fancy candy shop. All from your own kitchen with no baking and minimal effort. Let’s get into it, shall we?

Cinnamon Bun Cheesecake Bites

Yields 2 dozen

  • 8 oz cream cheese, room temperature

  • 24 oz white chocolate chips, separated into 8 oz and 16 oz

  • 1 teaspoon vanilla extract

  • 1/2 tablespoon ground cinnamon

  • 1/2 tablespoon cake seasoning (if you don’t have this, replace with 1/2 tablespoon cinnamon)

In the bowl of an electric mixer, whip cream cheese until smooth. Melt 8 oz of white chocolate chips in the microwave and add into the cream cheese, along with the vanilla extract and spices. Mix until combined and refrigerate for 1 hour or until filling is stiff.

Remove from the refrigerator and roll your filling into small balls about the size of a large marble. Place on a plate and freeze for 30 minutes to hardened slightly.

Melt the rest of the white chocolate and begin dipping your filling into the white chocolate. Remove each ball with a fork, slightly shake off some of the extra chocolate and place each truffle on a piece of wax paper or a nonstick baking mat to dry. You want to make sure the entire filling ball is coated in chocolate. Decorate with a dusting of cinnamon and let the chocolate set completely before enjoying. Store in the fridge or eat quickly.

Recipe: White Chocolate Oatmeal Cookies with Blood Orange Drizzle

Oatmeal cookies are one of my favs because they are basically a delicious vehicle for other amazing ingredients. Cinnamon? Chocolate chips? White chocolate? Candy chunks? Yes. Yes. Yes. And yes.

Anything but raisins, because I don't get down with raisins. 

Today I'm using up some blood oranges I have around to top these white chocolate oatmeal cookies with a citrus glaze. This glaze adds a perfect sweetness and tanginess to a classic oatmeal cookie. Plus, who doesn't love a pink drizzle?

White Chocolate Oatmeal Cookies with Blood Orange Drizzle

Yields 2 dozen cookies

Cookies
1 1/4 cup unsalted butter, room temperature
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3 cups old fashioned oats
1/2 cup white chocolate chips

Blood Orange Drizzle
1 1/2 cups powdered sugar, sifted
zest 1 blood orange
3-4 Tbsp fresh squeezed blood orange juice, depending on desired consistency

Bake your cookies: Preheat oven to 375 degrees. Place a nonstick baking mat onto a baking sheet. 

In the bowl of an electric mixer, beat butter and brown sugar until fluffy and creamy. Add in egg and vanilla and mix until combined. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Add the dry ingredient to the butter mixture, large spoonfuls at a time, until just combined. Using a rubber spatula, mix in oats by hand. Once combined, add in white chocolate chips and mix until they are evenly distributed throughout the dough.

Place rounded tablespoons of dough onto the baking sheet about an inch and a half apart. Before placing in the oven, press the circles of dough down slightly on the top, making them the shape of small hamburger patties. Bake 8-9 minutes until the edges and bottom are golden brown. Cool on the baking sheet for 5 minutes before cooling fully on a cooling rack.  

Make your glaze: In a small saucepan, whisk together powdered sugar, blood orange zest, and blood orange juice. The mixture will be very stiff and not come together easily. Once it is mostly combined, heat glaze over medium heat, whisking frequently. The glaze will start to come together and thin out. Remove from heat when the mixture is warm but not hot. Remove from heat and drizzle the glaze over the cookies using a spoon. Glaze will harden quickly so you'll have to work quickly. Store cookies in an airtight container. Enjoy!

Blood Orange Oatmeal Cookies 4.jpg

Recipe: White Chocolate Cheesecake Truffles

Popping in today to share one of the easiest recipes I've ever brought you.

Let's bring together 3 ingredients, top them with sprinkles, never turn our oven on and call it a treat. With only a few more sleeps until Christmas and time running out, I thought I would share these incredibly easy, no-baking required truffles.

I will say that though this recipe is easy, it is a bit messy just FYI. I think this would be a fun treat to make with kids, where they can get their hands a little dirty and create something that doesn't have to go in the oven. If you are going to make this with little kiddo hands, I would recommend melting extra white chocolate to cover the truffles so you have more room to make a mess.  

White Chocolate Cheesecake Truffles

Yields 36 truffles

8 oz cream cheese, room temperature
24 oz white chocolate chips, separated into 8 oz and 16 oz
1 teaspoon vanilla extract
sprinkles or nonpareils (optional)

In the bowl of an electric mixer, whip cream cheese until smooth. Melt 8 oz of white chocolate chips in the microwave and add into the cream cheese, along with the vanilla extract. Mix until combined and refrigerate for 1 hour or until filling is stiff.

Remove from the refrigerator and roll your filling into 36 small balls about the size of a large marble. Place on a plate and freeze for 30 minutes to hardened slightly.

Melt the rest of the white chocolate and begin dipping your filling into the white chocolate. Remove each ball with a fork, slightly shake off some of the extra chocolate and place each truffle on a piece of wax paper or a nonstick baking mat to dry. Decorate with sprinkles or nonpareils and let the chocolate set completely before enjoying. 

Recipe: Cinnamon and White Chocolate Chunk Oatmeal Cookies

As I'm writing this, the windows are open and a cool breeze is blowing through my living room. I'm drinking hot tea and an Anthropologie catalog is lying on my coffee table with some serious cozy vibes. Fall is beginning and we're jumping in head first with some oatmeal cookies. 

These little gems are stuffed with chunks of white chocolate, cinnamon chips, and a handful of spices. We're keeping them soft and chewy because that's what I'm looking for in an oatmeal cookie. Hope you're into it.

Cinnamon and White Chocolate Chunk Oatmeal Cookies

Makes 2 dozen cookies

1 1/4 cup unsalted butter, room temperature
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cup flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 cups old fashioned oats
3 oz white chocolate, chopped into small chunks
3/4 cup cinnamon chips

Preheat oven to 375 degrees. Place a nonstick baking mat onto a baking sheet. 

In the bowl of an electric mixer, beat butter and brown sugar until fluffy and creamy. Add in egg and vanilla and mix until combined. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredient to the butter mixture, large spoonfuls at a time, until just combined. Using a rubber spatula, mix in oats by hand. Once combined, add in white chocolate chunks and cinnamon chips and mix until they are evenly distributed throughout the dough.

Place rounded tablespoons of dough onto the baking sheet about an inch and a half apart. Before placing in the oven, press the circles of dough down slightly on the top, making them the shape of small hamburger patties. Bake 8-9 minutes until the edges and bottom are golden brown. Cool on the baking sheet for 5 minutes before cooling fully on a cooling rack.