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Raspberry Cheesecake Truffles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 41 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 50 minutes
  • Yield: 20 truffles
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Delightfully creamy and bursting with raspberry flavor, these Raspberry Cheesecake Truffles are bite-sized no-bake treats coated in smooth white chocolate. Perfect for dessert or a sweet snack, they combine tangy cream cheese, crunchy graham cracker crumbs, and vibrant freeze-dried raspberries for a refreshing and elegant indulgence.

Ingredients

Main Ingredients

  • 8 oz cream cheese, softened
  • 1 cup graham cracker crumbs (plus extra for rolling)
  • 1/2 cup freeze-dried raspberries, crushed
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract

Coating

  • 1 1/2 cups white chocolate chips or white candy melts
  • 1 tbsp coconut oil or vegetable shortening (optional, for smoother melting)

Garnish (Optional)

  • Extra crushed freeze-dried raspberries or graham cracker crumbs

Instructions

  1. Prepare the Mixture: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. Stir in the crushed freeze-dried raspberries and graham cracker crumbs until fully combined and the mixture is thick enough to scoop.
  2. Form Truffles: Scoop and roll the mixture into 1-inch balls using your hands or a small cookie scoop. Place each ball onto a parchment-lined baking sheet. Once all are formed, chill the truffles in the freezer for 20–30 minutes until firm and easy to dip.
  3. Melt the Coating: In a microwave-safe bowl, melt the white chocolate chips along with the optional coconut oil or vegetable shortening in 30-second intervals. Stir well between each interval until the chocolate is smooth and fully melted.
  4. Dip the Truffles: Remove chilled truffles from the freezer one by one and dip each into the melted white chocolate using a fork to coat thoroughly. Allow excess chocolate to drip off before placing the truffles back onto the parchment paper.
  5. Add Garnish and Set: Immediately sprinkle the dipped truffles with extra crushed freeze-dried raspberries or graham cracker crumbs if desired. Refrigerate the coated truffles for 10–15 minutes or until the chocolate coating is fully set and firm to the touch.

Notes

  • Store truffles in the refrigerator for up to 5 days or freeze for up to 1 month to maintain freshness.
  • To make vegan-friendly truffles, substitute with dairy-free cream cheese and white chocolate alternatives.
  • Be careful not to over-melt the chocolate to prevent it from burning or seizing.
  • Freeze-dried raspberries add intense flavor without extra moisture, helping maintain the perfect truffle consistency.

Find it online: https://slsrecipes.com/raspberry-cheesecake-truffles-recipe/