Description
Delight in these Raspberry Cheesecake Truffles, a no-bake, easy-to-make dessert combining creamy cream cheese, tart freeze-dried raspberries, crunchy graham cracker crumbs, and a smooth white chocolate coating. Perfect for parties or a sweet treat anytime, these bite-sized truffles offer a refreshing fruity twist on classic cheesecake flavors.
Ingredients
Scale
Truffle Base
- 8 oz cream cheese (softened)
- 1 cup freeze-dried raspberries
- 1 1/2 cups graham cracker crumbs
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Coating
- 10 oz white chocolate (melted)
- Optional: extra crushed freeze-dried raspberries or graham cracker crumbs for coating
Instructions
- Prepare Raspberry Powder: Place the freeze-dried raspberries in a food processor and pulse until they become a fine powder, setting the vibrant raspberry flavor to mix thoroughly into the truffle base.
- Mix Truffle Base: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the raspberry powder, graham cracker crumbs, powdered sugar, and vanilla extract, then mix until fully combined, forming a soft dough-like mixture.
- Chill Mixture: Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes to allow the mixture to firm up, making it easier to shape.
- Shape Truffles: Once chilled, roll the mixture into 1-inch balls and place them onto a parchment-lined baking sheet, ensuring they are evenly spaced.
- Freeze Truffles: Freeze the shaped truffles for 15 to 20 minutes so they are firm enough for dipping without melting the coating.
- Coat Truffles: Dip each truffle into the melted white chocolate, allowing the excess to drip off. Place dipped truffles back onto the parchment-lined sheet. While the chocolate is still wet, sprinkle with additional raspberry powder or graham cracker crumbs if desired for extra texture and flavor.
- Set the Coating: Chill the coated truffles in the refrigerator for 10 to 15 minutes until the white chocolate coating is fully set.
Notes
- Store these truffles in the refrigerator for up to 5 days to keep them fresh.
- For a richer chocolate flavor, dip the truffles in dark chocolate instead of white chocolate.
- Alternatively, roll the truffles in cocoa powder instead of coating with chocolate for a different texture and taste.
