Raspberry Cheesecake Truffles (Printable Version)
Creamy raspberry cheesecake balls coated in rich chocolate, perfect for a no-bake indulgence.
# Everything You’ll Need:
→ Cheesecake Mixture
01 -
8 oz cream cheese, softened
02 -
1/2 cup powdered sugar
03 -
1 teaspoon vanilla extract
04 -
3/4 cup fresh raspberries, washed and dried
05 -
3/4 cup whipped topping (such as Cool Whip)
06 -
1/2 cup graham cracker crumbs
→ Chocolate Coating
07 -
15 oz semi-sweet baking chocolate, coarsely chopped
# Steps to Cook:
01 -
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and fluffy. Gently fold in the fresh raspberries.
02 -
Fold whipped topping into the cream cheese mixture using a spatula, then stir in graham cracker crumbs until fully combined.
03 -
Transfer the mixture to the freezer and chill for 2 hours until firm.
04 -
Line a tray with parchment paper. Using a tablespoon or small scoop, portion the chilled mixture and roll into balls. If too soft, return to freezer until manageable.
05 -
Place the shaped balls on the tray and freeze for an additional 2 hours until completely solid.
06 -
Melt the chopped semi-sweet chocolate and allow it to cool for 5 minutes to prevent melting the truffles during dipping.
07 -
Working in small batches, dip each frozen truffle into the melted chocolate using a fork or spoon to ensure full coverage. Place back on parchment paper-lined tray and patch any uncovered spots with extra chocolate.
08 -
Transfer remaining melted chocolate to a piping or zip-lock bag, snip a corner, and drizzle over the truffles for decoration. Store in freezer or refrigerator. Allow to sit briefly at room temperature before serving.
# Extra Suggestions:
01 -
Use fresh raspberries for optimal flavor. Avoid overheating chocolate to prevent bitterness. Truffles keep up to two weeks refrigerated.