Raspberry Cheesecake Truffles
Delightfully creamy raspberry cheesecake truffles with a rich, tangy center coated in smooth chocolate—perfect as bite-sized desserts for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 75 minutes
- Yield: 24 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup graham cracker crumbs
- 1/2 cup freeze-dried raspberries, crushed
- 1 tsp vanilla extract
- 12 oz white chocolate, for coating
- Fresh raspberries, for garnish (optional)
Instructions
- In a medium bowl, beat the softened cream cheese until smooth.
- Add powdered sugar, graham cracker crumbs, crushed freeze-dried raspberries, and vanilla extract; mix until well combined.
- Shape the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Freeze the truffle balls for at least 1 hour to firm up.
- Melt the white chocolate in a double boiler or microwave, stirring frequently until smooth.
- Using a fork or dipping tool, dip each truffle into the melted white chocolate, ensuring it’s fully coated.
- Place the coated truffles back onto the parchment paper and let the chocolate set at room temperature or refrigerate until firm.
- Optional: Garnish each truffle with a fresh raspberry before serving.
Notes
For extra flavor, sprinkle a little crushed freeze-dried raspberry or graham cracker crumbs on top of the wet chocolate coating before it sets.
Find it online: https://allfoodsrecipe.com/raspberry-cheesecake-truffles/