Raspberry Cheesecake Truffles
Delightfully creamy and fruity, Raspberry Cheesecake Truffles blend rich cream cheese with fresh raspberries, coated in smooth chocolate for a decadent 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 (100g) powdered sugar
- 1 cup (120g) fresh raspberries, mashed
- 2 cups (350g) white chocolate chips
- 1 tsp vanilla extract
- 1/4 cup (25g) freeze-dried raspberries, crushed (optional, for coating)
Instructions
- In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the mashed fresh raspberries gently until evenly distributed.
- Refrigerate the mixture for about 1 hour to firm up.
- Using a small scoop or spoon, form the mixture into 1-inch balls and place them on a parchment-lined tray.
- Freeze the balls for 15 minutes to make dipping easier.
- Melt white chocolate chips in a double boiler or microwave until smooth.
- Using a fork or dipping tool, coat each ball in melted white chocolate, then place back on parchment paper.
- Sprinkle crushed freeze-dried raspberries over the truffles for added texture and color, if desired.
- Refrigerate until chocolate is set, about 30 minutes before serving.
Notes
For a tangier twist, add a teaspoon of lemon zest to the cream cheese mixture or dip the truffles in dark chocolate instead of white chocolate.
Find it online: https://seasonedrecipe.com/raspberry-cheesecake-truffles/