Can I replace the sweetener with regular sugar?

Yes, but calories and carbs will increase. Use 2–3 tablespoons of icing sugar instead of the sweetener.

Why don't my sweets hold their shape?

The cheese may have been too wet or the butter melted. Squeeze the cheese and ensure the butter is soft, not liquid. Also, chill the sweets for at least 2 hours.

Can I add dried fruit or berries?

Yes — place a dried cranberry or a piece of apricot inside each ball for a sweet-sour burst.

How many sweets does this recipe make?

You'll get about 15–20 sweets, depending on the size you make.

Sweets

Name: Sweets
Total time: 40 min
Yield: 1 порция
Cuisine: International
Ingredients: Adyghe cheese — 300 g; Butter — 100 g; Tvorog cheese "a la Kajmak" — 150 g; Bulk sweetener — 10 g; Flavoring "Cherry" — 3 g; Bitter Chocolate — 20 g

60min

583g

Nutrition per 100g

438

These sweets are a true gift for sweet lovers who watch their figure. A creamy cheese base with a hint of cherry, enveloped in crunchy dark chocolate — a dessert that melts in your mouth. No flour, no sugar, no baking — just 10 minutes of active work, and an elegant treat is ready for tea time. Try them — you won't tell the difference from store-bought truffles!

WHAT YOU WILL NEED

From ingredients

6 products

Base

Adyghe cheese300 g

Butter100 g

Tvorog cheese "a la Kajmak"150 g

Sweeteners & Flavourings

Bulk sweetener10 g

Flavoring "Cherry"3 g

Coating

Bitter Chocolate20 g

SIMPLE PROCESS

Step by step recipe

The key to these sweets is the right consistency. Grate the Adyghe cheese finely so it blends perfectly with the butter and cream cheese. The butter should be softened but not melted — this ensures a pliable texture. Add flavour and sweetener to taste, but don't overpower the delicate cheese flavour. Grate the chocolate coarsely for a textured coating. Let the sweets chill thoroughly in the fridge to firm up and hold their shape.

Step 1

Grate the Adyghe cheese

Finely grate 300 g of Adyghe cheese into a large bowl.

Step 2

Mix cheese with butter and cream cheese

Add 100 g of softened butter and 150 g of cream cheese (e.g., Alya-Kaymak). Mix thoroughly until smooth and creamy.

Step 3

Add flavour and sweetener

Stir in 10 g of sweetener and 3 g of cherry flavour. Mix well, taste, and adjust sweetness if needed.

Step 4

Grate the chocolate

Coarsely grate 20 g of dark chocolate and spread it on a flat plate.

Step 5

Shape and coat the balls

With wet hands, roll the mixture into small balls (about 2–3 cm in diameter). Immediately roll each ball in the grated chocolate, pressing gently to help it adhere.

Step 6

Chill and serve

Place the sweets on a parchment-lined tray and refrigerate for at least 2 hours until firm. Transfer to an airtight container and keep chilled.

CHEF'S TIP

Choose fresh Adyghe cheese

Use fresh, not overly salty Adyghe cheese. If it's too wet, drain it on a cheesecloth for 15 minutes to remove excess whey.

Butter must be soft

Take the butter out of the fridge an hour ahead — it should be pliable but not melted. This ensures a smooth, homogeneous mixture.

Shape balls with wet hands

Wet your hands with cold water to prevent sticking. The balls will come out smooth and even.

Coat in chocolate right away

Roll each ball in grated chocolate immediately after shaping — while the cheese is still sticky, the chocolate will adhere well. Then chill in the fridge.

SUBSTITUTIONS

Add your taste

Adyghe cheese → cottage cheese or ricotta If Adyghe cheese is unavailable, use dry cottage cheese (strained) or ricotta — the texture becomes creamier and milder.
Cherry flavour → vanilla or lemon zest Replace cherry with vanilla extract or finely grated lemon zest for a classic or fresh twist.
Dark chocolate → milk or white For a sweeter taste, use milk or white chocolate — calories and carbs will increase.
Add nuts or coconut flakes Roll some of the balls in crushed walnuts or desiccated coconut for extra texture and flavour.

HOW TO STORE

How to Store Cheese and Chocolate Sweets

Keep the finished sweets in an airtight container in the fridge for up to 5 days. Take them out 10 minutes before serving to soften slightly. Freezing is not recommended — the texture becomes watery and loses its delicate feel. For longer storage, wrap each sweet individually in plastic wrap.

GOOD TO KNOW