Orange Truffles are a luscious treat that combines bright citrus flavor with a creamy texture that’s utterly irresistible. These delightful bites blend moist orange cake mix with smooth cream cheese, resulting in a luscious cheesecake dough that melts in your mouth.
Coated in vibrant orange candy melts and drizzled with white vanilla almond bark, these truffles look as good as they taste — perfect for holiday gifting, party favors, or a sweet everyday indulgence.
- Quick no-bake process ideal for busy schedules or beginner bakers.
- The perfect balance of tangy orange and creamy richness pleases every palate.
- Recipe uses simple pantry ingredients with a visually stunning finish.
- Customizable coating allows for creative decoration for events or gifts.
Ingredients
- Orange Cake Mix (15.25 oz): Use a moist, flavorful orange cake mix such as Duncan Hines for a citrusy, tender base.
- Cream Cheese (8 oz, room temperature): Softened cream cheese adds richness and a creamy texture to balance the sweetness.
- Orange Candy Melts (12 oz): Smooth melting wafers used to coat truffles with vibrant orange color and sweet flavor.
- White Vanilla Almond Bark (4 oz): Coating for drizzling adds appealing contrast and a hint of vanilla.
Instructions
- Heat Treat the Cake Mix
Microwave the dry orange cake mix in two 30-second increments, stirring after each interval. This step eliminates any potential bacteria present, making it safe to consume without baking, and helps the mix blend smoothly with cream cheese.
- Beat Cream Cheese Until Smooth
Using a hand mixer or stand mixer, beat the softened cream cheese until creamy and free of lumps. This ensures a smooth texture and even incorporation with the cake mix.
- Combine Cake Mix and Cream Cheese
Mix the cooled cake mix with the smooth cream cheese thoroughly until fully combined. This creates a cheesecake dough with a balanced sweetness and moist consistency perfect for shaping into balls.
- Chill the Dough
Cover the mixture tightly with plastic wrap and refrigerate for 2 hours to firm up. Chilling makes the dough easier to handle and helps the truffles hold their shape during coating.
- Shape Truffles
Line a baking sheet with parchment paper for easy cleanup. Scoop 1 tablespoon portions of dough, roll them between your palms into smooth balls, and place them on the lined sheet, spacing evenly.
- Melt Orange Candy Melts
Heat the orange candy melts in 30-second bursts, stirring thoroughly after each, until completely smooth. Proper melting prevents clumps and ensures a glossy coating.
- Coat Truffles in Candy Melts
Using a fork, dip each cheesecake ball into the melted candy coating, letting the excess drip off by tapping the fork lightly. This coats the truffles evenly while maintaining a thin, crisp shell.
- Set Coated Truffles
Place the coated truffles back on the parchment-lined baking sheet. This prevents sticking and allows the coating to harden at room temperature.
- Melt and Drizzle Almond Bark
Melt the white vanilla almond bark in 30-second intervals until smooth. Drizzle over the coated truffles in a decorative pattern to add flavor contrast and visual appeal.
- Refrigerate Before Serving
Chill the finished truffles in the refrigerator until the coating is firm. Keeping them cold helps maintain texture and flavor until served.
- Allow the cake mix to fully cool before mixing with cream cheese to prevent melting or separation.
- Use a toothpick or wipe the fork clean to remove excess coating from truffle bottoms to avoid mess.
- Store truffles refrigerated for optimal texture and freshness until serving.
Storage Tips
Store orange truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze in a single layer on a baking sheet, then transfer to a container for up to 3 months. Thaw in the fridge before serving.
Serving Suggestions
Serve chilled as elegant party favors or a sweet snack alongside coffee or tea. These truffles also pair beautifully with citrus desserts or as a colorful addition to dessert platters.
- Room temperature cream cheese blends easier for smooth dough without lumps.
- Work quickly when coating truffles so candy melts don’t harden prematurely.
- Customize coatings with different candy melt colors or toppings for seasonal variations.
FAQs
- Can I make these truffles ahead of time?
Yes, the truffles hold well refrigerated and can be made a day or two in advance for convenience.
- Can I substitute the orange cake mix with a different flavor?
Yes, but it may alter the flavor profile. Lemon or vanilla cake mixes can offer delicious alternatives.
- What can I use if I don’t have candy melts?
You can substitute with white chocolate or colored melting chocolate chips but monitor melting carefully to avoid burning.
- Is there a way to make these vegan?
Try vegan cream cheese and ensure cake mix and coatings are dairy-free, though texture may vary.
- How do I prevent truffles from cracking when coating?
Keep the dough chilled until just before coating and coat them one at a time to maintain firmness.
- Can these be frozen?
Yes, freeze uncovered until solid, then transfer to an airtight container for frozen storage.
- What is almond bark?
Almond bark is a sweet, waxy confection coating often used for candy and baking decoration, available in vanilla or chocolate varieties.
Orange Truffles
Equipment
- 1 microwave for heat treating cake mix and melting coatings
- 1 mixing bowl for blending ingredients
- 1 baking sheet lined with parchment paper for truffles
- 1 fork to tap off excess coating
Ingredients
- 15.25 ounces orange cake mix Duncan Hines Perfectly Moist brand recommended
- 8 ounces cream cheese room temperature
- 12 ounces orange candy melts
- 4 ounces white vanilla almond bark
Instructions
- Heat treat the dry cake mix in the microwave using two 30-second intervals, stirring between each, then allow it to cool completely.
- Beat the cream cheese until smooth and creamy.
- Combine the cooled cake mix with the cream cheese until fully incorporated.
- Cover the mixture tightly and chill it in the refrigerator for 2 hours.
- Line a baking sheet with parchment paper.
- Scoop the cheesecake mixture into 1 tablespoon portions, roll into balls, and arrange on the prepared baking sheet.
- Melt the orange candy melts in the microwave in 30-second intervals, stirring until smooth.
- Dip the cheesecake balls into the melted candy melts, then use a fork to tap off any excess coating and return to the baking sheet.
- Melt the white vanilla almond bark in a small bowl in 30-second microwave intervals, stirring until smooth.
- Drizzle the melted almond bark over the coated truffles.
- Chill the truffles in the refrigerator until ready to serve.
Notes
- Ensure cake mix is fully cooled before mixing to avoid clumps.
- Use a toothpick to remove excess coating from fork tips.
- Keep truffles refrigerated for best texture and freshness.
