Description
These Decadent Raspberry Cheesecake Truffles are creamy, fruity bite-sized treats featuring a luscious cream cheese and raspberry filling coated in rich semi-sweet chocolate. Perfect for special occasions or indulgent snacking, they combine the tangy sweetness of fresh raspberries with the smooth texture of whipped topping and graham cracker crumbs, all covered in a glossy chocolate shell.
Ingredients
Scale
Filling
- 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
Coating
- 425 g semi-sweet baking chocolate, coarsely chopped
Instructions
- Prepare the cream cheese mixture: In a mixing bowl, use an electric mixer to combine the softened cream cheese, powdered sugar, and vanilla extract. Beat the mixture until it becomes light and fluffy, which usually takes about 3 to 5 minutes. Then, gently fold in the fresh raspberries to avoid breaking them up too much.
- Incorporate whipped topping and crumbs: Add the whipped topping to the cream cheese and raspberry mixture, folding carefully to maintain the airy texture. Stir in the graham cracker crumbs evenly throughout the mixture for added texture and flavor.
- Freeze the mixture: Transfer the combined mixture into the freezer for approximately 2 hours to allow it to firm up sufficiently for shaping.
- Form truffle balls: Once firm, scoop out portions of the mixture and roll them into bite-sized balls. Arrange the formed balls on a tray and place them back into the freezer for another 2 hours to become solid.
- Melt and cool chocolate: Melt the semi-sweet baking chocolate using a double boiler or microwave in short bursts, stirring frequently. Allow the melted chocolate to cool slightly to avoid melting the truffles when dipping.
- Coat the truffles: Dip each frozen truffle ball into the melted chocolate to coat completely. Place the coated truffles back onto the tray. Optionally, drizzle any remaining melted chocolate over the truffles for decoration.
- Chill and store: Store the finished truffles in the refrigerator or freezer until ready to serve for best texture and freshness.
Notes
- Ensure raspberries are well dried to prevent excess moisture from compromising the texture of the truffles.
- Work quickly when dipping truffles into chocolate to avoid melting the filling.
- Store truffles in an airtight container in the refrigerator for up to 1 week or freeze up to 1 month.
- Use a cookie scoop for uniform truffle sizing.
- For a dairy-free option, substitute cream cheese and whipped topping with vegan alternatives.
