Make the Cheesecake Filling:

In a mixing bowl, beat cream cheese and powdered sugar until smooth.

Add the melted white chocolate, vanilla extract, and almond extract. Mix until fully combined.

Stir in the ground pistachios until the mixture is well incorporated.

Chill the Mixture:

Cover the bowl and refrigerate for 1-2 hours, or until firm enough to scoop.

Shape the Truffles:

Using a small cookie scoop or spoon, roll the mixture into 1-inch balls.

Roll each truffle in chopped pistachios, ensuring an even coating.

Optional White Chocolate Drizzle:

Drizzle melted white chocolate over the truffles for an elegant finish.

Chill & Serve:

Place the truffles on a lined tray and refrigerate for at least 30 minutes before serving.

Enjoy chilled for the best texture!