Raspberry Cheesecake Truffles
Delight in these creamy, tangy raspberry cheesecake truffles that blend smooth cream cheese with fresh raspberries, coated in a luscious white chocolate shell for an irresistible bite-sized dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 8 oz (225g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 1 cup (120g) crushed graham crackers
- ½ cup (60g) fresh raspberries, mashed
- 8 oz (225g) white chocolate, melted
- Freeze-dried raspberries, crushed (optional, for garnish)
Instructions
- In a mixing bowl, combine softened cream cheese and powdered sugar until smooth and creamy.
- Gently fold in the crushed graham crackers and mashed fresh raspberries until evenly mixed.
- Cover the mixture and refrigerate for at least 1 hour to firm up.
- Once chilled, scoop small portions and roll into 1-inch balls using your hands.
- Place the truffle balls on a baking sheet lined with parchment paper and freeze for 30 minutes.
- 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 sprinkle crushed freeze-dried raspberries on top for garnish, if desired.
- Refrigerate truffles until set, about 15 minutes before serving.
Notes
For a richer flavor, substitute half of the white chocolate with milk chocolate, or add a splash of vanilla extract to the cheesecake mixture.
Find it online: https://thefoodieplanner.com/raspberry-cheesecake-truffles/