Preparation Steps

• In a large bowl, beat the softened cream cheese and softened butter until smooth and creamy.
• Gradually add the powdered sugar, mixing until well combined and no lumps remain.
• Stir in the vanilla extract.
• Roll the mixture into small balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet.
• Freeze the balls for at least 30 minutes to firm up.
• While the balls are freezing, melt the white chocolate chips (and shortening, if using) in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
• Dip each frozen cheesecake ball into the melted white chocolate, coating it completely. Use a fork to lift and let excess chocolate drip off.
• Return the coated truffles to the parchment-lined baking sheet.
• If desired, drizzle with additional melted chocolate or sprinkle with toppings before the coating sets.
• Refrigerate the truffles for at least 15 minutes to allow the chocolate to set. Store in an airtight container in the refrigerator.