Description
These Raspberry Cheesecake Truffles are creamy, tangy, and bursting with raspberry flavor. No baking required, these bite-sized treats combine cream cheese, freeze-dried raspberries, and graham cracker crumbs, all coated in smooth white chocolate. Perfect for holiday gifting or enjoying as an easy dessert.
Ingredients
Scale
Truffle Mixture
- 8 oz cream cheese, softened
- 1 cup freeze-dried raspberries, crushed
- 1 cup graham cracker crumbs
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
Coating
- 1 1/2 cups white chocolate chips or melting wafers
- Extra crushed freeze-dried raspberries or graham cracker crumbs for garnish (optional)
Instructions
- Prepare the Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing thoroughly until they are fully combined.
- Add Dry Ingredients: Stir in the crushed freeze-dried raspberries and graham cracker crumbs into the cream cheese mixture until a thick dough forms and the raspberries are evenly distributed.
- Chill the Dough: Cover the bowl and chill the mixture in the refrigerator for 30 minutes to firm up, making it easier to handle for shaping.
- Shape the Truffles: Once chilled, roll the mixture into approximately 1-inch balls. Place the balls on a baking sheet lined with parchment or wax paper.
- Freeze the Truffles: Freeze the shaped balls for 20 to 30 minutes until they become firm and hold their shape well during dipping.
- Melt the Chocolate: Melt the white chocolate chips or melting wafers in a microwave-safe bowl by heating in 30-second intervals, stirring in between each interval until the chocolate is smooth and completely melted.
- Coat the Truffles: Using a fork or dipping tool, dip each truffle ball fully into the melted white chocolate, ensuring an even coating. Place the coated truffles back on the lined baking sheet.
- Garnish and Set: While the coating is still wet, sprinkle extra crushed freeze-dried raspberries or graham cracker crumbs on top, if using. Allow the chocolate to set completely at room temperature or place the tray in the refrigerator to speed up the process.
Notes
- You can substitute dark or milk chocolate for the white chocolate coating to suit your preference.
- Store the truffles in an airtight container in the refrigerator. They will keep fresh for up to 5 days.
- For a firmer texture, leave the truffles in the freezer for a few minutes before serving.
- Make sure the cream cheese is properly softened for easier mixing and smoother texture.
