Raspberry Cheesecake Truffles
These no-bake Raspberry Cheesecake Truffles combine creamy cheesecake, fresh raspberries, and rich chocolate for a delicious, elegant dessert perfect for any occasion.
Equipment
- 1 electric mixer for blending cream cheese mixture
- 1 freezer to firm the truffle mixture
- 1 bowl for mixing ingredients
- 1 parchment paper for lining tray
- 1 spoon or small scoop for portioning truffles
- 1 double boiler or microwave-safe bowl for melting chocolate
- 1 fork or spoon for dipping truffles in chocolate
- 1 small piping or zip lock bag for chocolate drizzle decoration
Ingredients
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 3/4 cup whipped topping e.g., Cool Whip
- 1 teaspoon vanilla extract
- 3.9 oz fresh raspberries washed and dried
- 1/3 cup graham cracker crumbs
- 15 oz semi-sweet baking chocolate coarsely chopped
Instructions
- Blend cream cheese, powdered sugar, and vanilla extract with an electric mixer until light and fluffy.
- Gently fold in fresh raspberries into the cream cheese mixture.
- Fold in whipped topping using a spatula, then stir in graham cracker crumbs until combined.
- Freeze the mixture for 2 hours to firm up.
- Line a tray with parchment paper. Scoop the chilled mixture by tablespoonfuls and roll into balls. Return to freezer if mixture is too soft.
- Arrange truffle balls on the tray and freeze for an additional 2 hours until solid.
- Melt the chopped chocolate and let cool for 5 minutes to prevent melting truffles when dipping.
- Dip frozen truffles in melted chocolate ensuring full coverage, then place back on parchment paper.
- Use remaining chocolate in a piping or zip lock bag to drizzle decorative lines over truffles.
- Store truffles in the freezer or refrigerator; allow to soften slightly at room temperature before serving.
Notes
- Ensure raspberries are thoroughly dried to prevent excess moisture.
- For enhanced raspberry flavor, add raspberry extract to filling.
- Keep truffles refrigerated for optimal texture.