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.