White Chocolate Raspberry Bites (Printable Version)
Creamy bites blending white chocolate and raspberries with a smooth outer shell, chilled to perfection.
# Everything You’ll Need:
→ Cheesecake Filling
01 -
8 oz cream cheese, softened
02 -
1/2 cup powdered sugar
03 -
1 teaspoon vanilla extract
04 -
3/4 cup whipped topping (such as Cool Whip)
05 -
3.9 oz fresh raspberries, washed and well dried
06 -
2/3 cup graham cracker crumbs
→ Chocolate Coating
07 -
15 oz semi-sweet baking chocolate, coarsely chopped
# Steps to Cook:
01 -
In a mixing bowl, use an electric mixer to blend the cream cheese, powdered sugar, and vanilla extract until light and fluffy. Gently fold in the raspberries.
02 -
Fold in the whipped topping using a spatula, then stir in the graham cracker crumbs until fully combined.
03 -
Place the filling in the freezer for 2 hours to firm up.
04 -
Line a tray with parchment paper. Using a tablespoon or small scoop, portion the chilled mixture and roll each into a ball. Return to freezer if mixture is too soft for shaping.
05 -
Arrange the balls on the prepared tray and freeze until completely solid, about 2 hours.
06 -
Melt the chopped semi-sweet chocolate and let it cool for 5 minutes to prevent melting the truffles during dipping.
07 -
Working in small batches, dip each frozen truffle into the melted chocolate ensuring complete coverage, then place back on the parchment paper. Patch any uncovered spots with extra chocolate as needed.
08 -
Transfer remaining melted chocolate into a piping or zip lock bag, snip the corner, and drizzle over truffles for decoration.
09 -
Store the truffles in the freezer or refrigerator. Allow them to sit briefly at room temperature before serving for optimal softness.
# Extra Suggestions:
01 -
Ensure raspberries are thoroughly dried to avoid excess moisture in the filling.
02 -
For enhanced raspberry flavor, add raspberry extract to the filling.
03 -
Keep truffles refrigerated or frozen for best texture and freshness.