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Funfetti cheesecake truffles


1 packet Arnott’s Malt o Milk biscuits 70g unsalted butter, melted

250g cream cheese 1 tsp finely grated lemon rind 125ml cup thickened cream

50g white chocolate, melted

Dollar Sweets 100s and 1000s


Add biscuits, butter, cream cheese, lemon rind and thickened cream to a food processor and process until all the ingredients form a course paste. Remove the bowl from the processor and place into the fridge for at least one hour for mixture to harden.

Once hardened, roll mixture into 12 equal balls (about 2 level tablespoons each). Roll in 100s and 1000s. Place onto a tray lined with baking paper then drizzle melted chocolate over the top and refrigerate for 30 mins to set the chocolate before serving.

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