Raspberry Cheesecake Truffles

These raspberry cheesecake truffles offer a rich, indulgent treat that combines creamy cheesecake with the bright freshness of raspberries all wrapped in a smooth chocolate shell. They make an impressive dessert for parties or a decadent snack that feels like a bite of pure happiness.

I first made these for a holiday gathering and they were instantly gone. Now making them is a great excuse to share a little homemade sweetness with friends.

Ingredients

• Cream cheese: softened to room temperature ensures a smooth, fluffy filling
• Powdered sugar: sweetens without graininess, helping to keep the texture silky
• Whipped topping: adds lightness and volume, making the truffles airy but rich
• Vanilla extract: deepens the flavor, make sure to use pure for best aroma
• Fresh raspberries: give a bright fruity note, wash gently and dry thoroughly to avoid watery mix
• Graham cracker crumbs: add a subtle crunch and buttery flavor, choose fresh crumbs
• Semi-sweet baking chocolate: for coating, choose good quality chocolate that melts evenly for a shiny finish

Step-by-Step Instructions

Sift and Mix the Base:

In a mixing bowl, use an electric mixer to blend the softened cream cheese, powdered sugar, and vanilla extract until the mixture is light and fluffy. This step is crucial for a smooth texture with no lumps.

Fold in Raspberries and Whipped Topping:

Gently incorporate the fresh raspberries to prevent breaking them up too much and then fold in the whipped topping using a spatula to keep the mixture light.

Add Graham Cracker Crumbs:

Stir in the graham cracker crumbs until fully combined to add a nice body and subtle crunch to the filling.

Chill the Filling:

Place the entire mixture in the freezer for two hours to firm it up, making it easier to shape.

Shape the Truffles:

Line a tray with parchment paper. Use a tablespoon or small scoop to portion the chilled mixture then roll gently into balls. If the mixture is too soft, return it to the freezer until manageable.

Freeze the Truffles:

Arrange the balls on the tray and freeze again until completely solid, about two hours.

Melt the Chocolate:

Melt the semi-sweet chocolate and then let it cool for five minutes. This step prevents the chocolate from being too hot and melting the truffles when dipping.

Dip and Coat:

Working in small batches, dip each frozen truffle into the melted chocolate covering it fully using a fork or spoon. Place them back on the parchment paper. If you see any uncovered spots, patch with extra chocolate.

Decorate and Chill:

Transfer remaining chocolate to a piping or zip lock bag, snip a corner, and drizzle over the truffles for a pretty finishing touch. Chill the truffles again until set.

Save

Raspberry season makes these extra special when the fruit is at its peak. I have fond memories of making these with my spouse as we enjoyed bright summer evenings. The fresh berries really elevate the flavors that feel both nostalgic and luxurious.

Storage Tips

Store truffles in an airtight container in the refrigerator for up to two weeks or in the freezer if you want them to last longer. Let them sit at room temperature for a few minutes before eating to soften.

Ingredient Substitutions

You can use frozen raspberries but thaw and drain them thoroughly to avoid excess moisture. For the coating, dark chocolate or white chocolate can be used for a different flavor profile.

Serving Suggestions

Serve chilled with a handful of fresh raspberries or a sprinkle of crushed graham crackers. These also pair beautifully with a cup of coffee or a dessert wine if you want an adult twist.

Cultural Context

Cheesecake truffles have become popular as bite-sized treats perfect for gatherings where finger-food desserts shine. This recipe blends the classic American flavors of cheesecake and graham crackers with fresh fruit and chocolate for a crowd-pleasing hybrid dessert.

Pro Tips

• Make sure your cream cheese is fully softened for the smoothest texture
• Do not overmix once you add the raspberries to keep the mixture light and fresh tasting
• Avoid overheating your chocolate as burnt chocolate loses its shine and develops a bitter flavor

Recipe FAQs

→ How do I prevent the chocolate from burning during melting?

Melt the chocolate slowly over a double boiler or in short bursts in the microwave, stirring frequently. Avoid overheating by removing it as soon as it starts to melt.

→ Can I use frozen raspberries instead of fresh?

Fresh raspberries are recommended for the best texture and flavor, but if using frozen, thaw and drain them well to avoid excess moisture in the mixture.

→ What is the best way to store these truffles?

Store the truffles in an airtight container in the refrigerator or freezer. Allow them to soften slightly at room temperature before serving for the best taste.

→ How do I make sure the truffle filling is firm enough to shape?

Freeze the filling for at least 2 hours until firm before shaping the balls. If too soft, return to the freezer to ensure they hold their shape.

→ Can I decorate the truffles after coating with chocolate?

Yes, you can drizzle extra melted chocolate over the truffles for decoration or add sprinkles before the coating sets.