- Using an electric mixer (stand or hand-held) on medium speed, beat cream cheese, icing sugar, pudding powder, butter, and vanilla until smooth, about 3 minutes. Transfer batter to a cake pan or other dish and freeze for 2 hours.
- Using a spoon or melon baller, scoop out batter and use hands to roll into 2.5-cm (1-in.) diameter balls. Place cheesecake truffles on a parchment-lined baking sheet.
- Spread each topping on a separate plate. Roll truffles in toppings to coat and return to sheet. Freeze another 30 minutes.
- Thread two cheesecake truffles onto each skewer and freeze or refrigerate until ready to serve.
If frozen, take out of the freezer a few minutes before serving.
Get creative with toppings! Fun options include crumbled cookies, chocolate shavings, sprinkles, mini chocolate chips, shredded coconut, crushed roasted or candied nuts, chopped candy bars and finely chopped dried fruit.