Using an electric mixer (stand or hand-held) on medium speed, beat the cream cheese, icing sugar, pudding powder, butter and vanilla until smooth, about 3 min. Transfer the batter into a cake pan or other dish and freeze 2 hr.
Using a spoon or melon baller, scoop out the batter and use hands to roll into 1-in. (2.5-cm) diameter balls. Make 24 balls. Place cheesecake truffles on parchment-paper lined baking sheet.
Spread each topping on a separate plate. Roll truffles in toppings to coat; return to sheet. Freeze 30 min.
Thread 2 cheesecake truffles onto skewers and freeze or refrigerate until ready to serve.
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.