Raspberry Cheesecake Truffles — Sweet, Smooth & Totally Addictive!
Creamy, fruity, and perfectly bite-sized — these Raspberry Cheesecake Truffles are a no-bake treat that tastes like heaven. Learn the easy recipe and impress everyone!
Equipment
- Mixing bowls (medium and large)
- Hand mixer or stand mixer
- Rubber spatula
- Parchment-lined baking sheet
- Small cookie scoop or spoon
- Double boiler or microwave-safe bowl (for melting chocolate)
- Fork or dipping tool
- Cooling rack or tray
- Refrigerator
Ingredients
For the Cheesecake Filling
- 8 oz 225 g cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup graham cracker crumbs
- 2 tablespoons raspberry puree or jam
- Optional ¼ cup finely chopped fresh raspberries
For the Coating
- 10 oz 280 g high-quality milk, dark, or white chocolate
- 1 teaspoon coconut oil or shortening optional, for smoother coating
For Decoration (Optional)
- Crushed freeze-dried raspberries
- White or dark chocolate drizzle
- Edible glitter or sprinkles
Instructions
Prepare the Cheesecake Mixture
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Stir in graham cracker crumbs until well combined.
- Add raspberry puree or jam and fold gently to create a light pink cheesecake mixture.
- Optionally, fold in small bits of chopped raspberries for extra texture.
Shape the Truffles
- Use a small cookie scoop to portion the mixture.
- Roll into 1-inch balls and place on a parchment-lined baking sheet.
- Chill for 30–45 minutes, or until firm enough to handle.
Melt and Temper the Chocolate
- Melt chocolate in a double boiler or microwave in 30-second intervals, stirring between each.
- (Optional) Temper for a glossy, snappy finish — heat to 105°F (40°C), cool to 82°F (28°C), then reheat to working temperature (~88°F).
Coat the Truffles
- Dip each chilled truffle into melted chocolate using a fork.
- Tap off excess chocolate and place on parchment paper.
- Sprinkle toppings (crushed raspberries, sprinkles, or drizzle) before the chocolate hardens.
Chill and Serve
- Refrigerate for 10–15 minutes to set.
- Store in an airtight container in the fridge for up to 5 days.