Raspberry Cheesecake Truffles
Delight in these creamy Raspberry Cheesecake Truffles, combining tangy cream cheese with sweet raspberries and a rich white chocolate coating for a perfect bite-sized dessert.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 24 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup fresh raspberries
- 2 cups white chocolate chips
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 2 tbsp powdered sugar
- Pinch of salt
Instructions
- In a mixing bowl, combine softened cream cheese, vanilla extract, powdered sugar, and a pinch of salt until smooth.
- Gently fold in fresh raspberries, being careful not to crush them completely.
- Mix in graham cracker crumbs until the mixture is firm enough to shape.
- Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Freeze the balls for 30 minutes to firm up.
- Melt white chocolate chips in a double boiler or microwave until smooth.
- Dip each truffle ball into the melted white chocolate, allowing excess to drip off, then place back on parchment paper.
- Chill the coated truffles in the refrigerator for at least 1 hour before serving.
Notes
For an extra festive touch, sprinkle crushed freeze-dried raspberries or colored sugar on the truffles before the coating sets.
Find it online: https://cubaqueen.com/raspberry-cheesecake-truffles/