Description
Delight in these luscious Raspberry Cheesecake Truffles, combining creamy cream cheese with fresh raspberries, graham cracker crumbs, and a rich semi-sweet chocolate coating. Perfectly bite-sized and indulgent, these no-bake truffles offer a smooth, creamy texture with a burst of fruity flavor encased in a decadent chocolate shell—ideal for parties, gifts, or a luxurious treat at home.
Ingredients
Scale
Cheesecake Mixture
- 227 g cream cheese, softened
- 60 g powdered sugar
- 1 teaspoon vanilla extract
- 110 g fresh raspberries, washed and well dried
- 180 ml whipped topping (such as Cool Whip)
- 75 g graham cracker crumbs
Chocolate Coating
- 425 g semi-sweet baking chocolate, coarsely chopped
Instructions
- Prepare the Cream Cheese Mixture: In a mixing bowl, use an electric mixer to blend the cream cheese, powdered sugar, and vanilla extract until the mixture is light and fluffy. Gently fold in the fresh raspberries, taking care to keep them intact as much as possible for bursts of flavor throughout the mixture.
- Incorporate Whipped Topping and Crumbs: Add the whipped topping to the cream cheese and raspberry blend. Fold it in carefully using a spatula to maintain the airy texture. Stir in the graham cracker crumbs until the mixture is thoroughly combined, giving the truffles a delightful crumbly component.
- Chill the Mixture: Transfer the filling to the freezer and chill for about 2 hours to allow it to firm up, making it easier to handle when shaping.
- Form the Truffle Balls: Line a tray with parchment paper. Using a tablespoon or small scoop, portion out the chilled mixture and roll each portion between your palms to form smooth balls. If the mixture feels too soft to roll, place it back in the freezer until firm enough to handle.
- Freeze the Truffles: Place the formed balls on the lined tray and freeze for an additional 2 hours or until completely solid to prepare for chocolate coating.
- Melt the Chocolate: Gently melt the semi-sweet chocolate in a double boiler or microwave, stirring frequently. Let it cool for about 5 minutes once melted to prevent melting the truffles during dipping.
- Coat the Truffles: Working in small batches, dip each frozen truffle into the melted chocolate using a fork or spoon, ensuring every part is covered. Return the coated truffles to the parchment-lined tray. Patch any thin or missed spots with extra melted chocolate for a smooth finish.
- Add Decorative Drizzle: Place any remaining melted chocolate into a small piping bag or a zip-lock bag with a snipped corner. Drizzle the chocolate artistically over the coated truffles for a professional look.
- Storage and Serving: Store the finished truffles in the refrigerator or freezer. Before serving, let them sit at room temperature briefly to soften slightly for the best texture.
Notes
- Ensure raspberries are well dried before folding into the mixture to avoid excess moisture.
- If the mixture becomes too soft at any point, use the freezer to firm it up before handling.
- The truffles can be stored in the freezer for up to 2 weeks or refrigerated for up to 5 days.
- Use good quality semi-sweet chocolate for a richer taste and smoother coating.
- Allow truffles to come to room temperature for about 10 minutes before serving to enhance flavor and texture.
