Raspberry Cheesecake Truffles are delicious, sweet and tart bites of creamy cheesecake filling with fresh raspberries, stuffed inside a rich, dark chocolate shell. If you like a cheesecake you will love these no bake cheesecake bites. These truffles are the perfect Valentine’s Day dessert!
But, if you prefer peanut butter cheesecake, to a raspberry cheesecake, then check these Peanut Butter Cheesescake Truffles recipe. However, any of these cheesecake bites are irresistible.
Cheesecake Truffles
If you love cheesecake like I do, then you will understand why I have to make it in the form of truffles. After so many cheesecake recipes, baked or no baked, bars and cupcakes, it’s time for truffles. More precisely, no bake cheesecake truffles with fresh raspberries and dark chocolate. Although, this is a no bake cheesecake recipe, it is a bit time consuming, because the mixture is very soft, and requires chilling time during the process.
Ingredients For No Bake Raspberry Cheesecake Truffles
These cheesecake bites are made of classic no bake cheesecake ingredient:
- cream cheese-make sure to use full-fall brick style cream cheese, it has firmer texture, but let it sit at room temperature for a while
- cool whip- or other kind of stabilised frozen whipped cream, just thaw before using
- graham crackers
- powdered sugar
- fresh raspberries- although all raspberries are very tender, try to use really fresh and firm raspberries, not too ripe
- dark chocolate-you can use dark chocolate, baking kind or dark chocolate candy coating that’s easier to work with.
Tips for Making Raspberry Cheesecake Truffles
These delicious bites are addictive. When you start to eat them, you won’t be able to stop. Therefore, you will probably need more time to make them then to eat them.
Since I wanted to keep filling creamy and smooth I didn’t want to use too much graham cracker crumbs. The cheesecake mixture is very soft and sticky. And also there are the raspberries which are full of juice. So you won’t be able to make the balls from the mixture immediately. First scoop out about one inch balls and drop it on a tray lined with paper. Then chill these drops in the freezer to harden slightly, then roll into a ball.
When melt the chocolate, make sure it is not too hot or the cheesecake balls will melt when you dip them.
However, you must work very quickly with the truffles, but dip them in chocolate in a small batches.
Take just 4-5 balls from the freezer at the time. After dipping a few freezed balls in melted chocolate, the chocolate will probably thicken after a few truffles. So you will need to reheat it, to thin it out.
How To Store No Bake Cheesecake Truffles
Keep the truffles in an air-tight container in the fridge for a few days. You can keep them in the freezer for longer storage.
Remove from the fridge right before serving, because it will soften quickly at room temperature.
But trust me, even though you need a little more effort and patience to make everything right, every second is worth it!
Raspberry Cheesecake Truffles
Prep Time: 15 minutes- Cook Time: (chill for) 2 hours
- Total Time: 2 hours 15 minutes
Yield: 22 truffles 1x
Category: Dessert
Method: Freezer
Cuisine: American
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Description
Raspberry Cheesecake Truffles are delicious, sweet and tart bites of creamy cheesecake filling with fresh raspberries, stuffed inside a rich, dark chocolate shell. If you like a cheesecake you will love these no bake cheesecake bites. These truffles are the perfect Valentine’s Day dessert!
Ingredients
- 8 oz. cream cheese-softened
- 1/2 cup powdered sugar
- 3/4 cup cool whip
- 1 teaspoon vanilla
- 3/4 cup fresh raspberries-washed and well dried
- 3/4 cup graham crackers crumbs
- 15 oz semi-sweet baking chocolate-coarsely chopped
Instructions
- With a mixer beat the cream cheese, powdered sugar and vanilla until light and fluffy. Mix in raspberries to incorporate into cream cheese.
- Add cool whip and stir with a spatula.
- Add graham cracker crumbs and stir to combine. Set in the freezer for 2 hours.
- Line a tray with parchment paper and set aside.(Make sure you have enough room in your freezer for tray because the truffles must chill after being rolled).
- With a tablespoon or small ice cream scoop drop dollops of the cheesecake mixture onto parchment paper. Shape each dollop with your hand into a nice round balls.(if it’s too soft to work with, place the dollops in the freezer for a while).
- Set the truffles in the freezer until completely frozen (it might take couple hours).
- Melt the chocolate and let it sit for 5 minutes to slightly cool so the truffles won’t melt while dipping.
- Remove truffles from the freezer and begin dipping into the chocolate using a fork or a spoon. Work in small batches (take a few truffles from the freezer at the time because they soften really quickly).Place chocolate covered truffles onto parchment paper. Truffles must be completely sealed with chocolate!!! If you missed some spots you can add few drops of melted chocolate with a spoon to cover the whole truffle.
- When finish dipping process transfer leftover of melted chocolate into a zip lock bag, cut of the corner and drizzle over the truffles.
- Store in the freezer or refrigerator and take out when ready to serve. They soften quickly at the room temperature.
80 comments
Hi
I am not familiar with cool whip
I have orley whip
is it the same??
Do I whip it before adding??
Hi Tasnim, you can use heavy whipping cream (you’ll need about 1/3 to 1/2 cup). You should beat it until soft peaks form, add powdered sugar to taste and beat until stiff peaks form. Measure out 3/4 cup and add it to cheesecake.
Craving a couple of these truffles right now.. they look amazing!
Can real whipped cream aka heavy cream be substituted for the cool whip…I am just not a fan of cool whip. I am excited to try these they sound and look wonderful.
Toni
This looks fantastic!! *.*
Could tjis be put in a 13×9 and topped with the chocolate and cut into squares or served with a spoon ?
HOLY YUM!!! Thanks for sharing at the Link Party Palooza!
Looks wonderful! My husband loves raspberries, me not so much, but he will love these.
Thanks Margaret 🙂
You could probably use any sturdy fruit. Maybe frozen cherries or blueberries?
Vera, these look AMAZING! These will be such a huge hit in our house! Pinning!
Thanks Michelle 🙂
I haven’t tried these yet because I don’t care for chocolate or raspberries. Could I use cherries and white chocolate?
Do these freeze well
I’ve never tried to dip anything containing whipped cream into hot melted chocolate before. I like the idea of the cream cheese, raspberry, powdered sugar and vanilla mixture though, so I think I will give these a try. I love to make all kinds of Truffles. I made over 200 just last weekend for a graduation party. Three different basic recipes and seven different types of toppings. They were a big hit. Thank you for posting this! I love to add to my Truffle recipes.
Can frozen raspberries be used?
Hi Teribaker, I wouldn’t recommend that, because the mixture will be to thin and hard to work with. If you use it any way, you will have to add more graham cracker crumbs.
How many raspberries 3/4 cup??
I got busy after first making the mixture and left it in the freezer for much longer than 2 hours and now it is hard as a rock. Can I still work with the mixture after if softens up?
Hi Chelsea, leave it at room temperature for awhile and stir from time to time when it starts softening, so it wont soften to much on the surface and stay hard in the center.
Made these with raspberry jam and used Rice Krispies cereal instead of graham cracker crumbs.. I have also used Nilla Wafers
Do you think I could substitute with white chocolate instead?
Hi Roxi, I wouldn’t recommended white chocolate for coathing, it might be really hard to work with, but if you try please let me know how it goes.
Holy holy crud! These look incredible! What an amazing gift these would make, or a fancy dessert at a wedding or baby shower!
do you think I could use frozen raspberries if I drain they really well? I Want to make them for Christmas.
Hi Sierra, if you do that drain them as much as you can and maybe add more graham cracker crumbs.
With holidays around the corner how would I make these with cranberry instead of raspberry
HI Stephanie, I made this only with raspberries and I don’t want to make a guess and give you some wrong advice, sorry. If you try please let me know.
Can you do strawberries instead?
Have you every used crushed vanilla wafers instead of graham crackers?
Hi Marjie, I did not but I think it could work,too.
Vera,
This looks absolutely stunning. Pinning for later use.
Keep them coming.
Cheers!
Thank you so much 🙂
Maybe I missed it somewhere in the comments, but 3/4 of what for raspberries, 3/4 of a cup, a pound?
Hi Cindy,it’s 3/4 cup raspberries, sorry my mistake.
how long will these keep in the refrigerator before serving?
Thanks!
Hi Laura, you can keep them 2-3 days in the fridge, for longer storage place them in the freezer.
Could you use seedless raspberry preserves instead of whole raspberries?
Hi Kelley, I think the mixture will be too thin if you do it that way.
Made these for Christmas and they were a huge hit!! Very difficult to make though. I found freezing the rolled centers and using a skewer to dip in the chocolate helped.
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I’m not from America. What is a Graham Cracker? What type of biscuit, what is it made from so I can substitute over her in Australia?
Hi. I tried to make these and I must have done something wrong with the chocolate. I melted the chocolate fine, but when i went to coat them, it was a complete disaster. I only covered 6 of them and the chocolate was almost gone. It was way too thick on the truffles. And every time I tried to slide it off the fork it would harden to the fork and the entire bottom of the truffle wasn’t covered in chocolate… any thoughts?
You could try using Freeze Dried Raspberries, they still have the intense flavour but without the moisture content…and are completely natural…also use a second tray for the truffles that are dipped in chocolate if you keep the tray in the freezer prior to dipping into the chocolate it will help….
Oh and you can sit the cold tray on a marble cutting board or and frozen gel pack will keep it cold longer while you work 🙂
I tried these a few months ago and they are DELICIOUS!! I did struggle a little with rolling them into balls, but they were oh so worth it! Going to be investing in a mould or scoop for next time!
I was needing to know if I could use seedless jam? I can’t eat the seeds. I love anything with rasberry in it. Thank you
Hi Sharon, you probably could but I don’t know in what ratio, you have to keep eye on the texture, so the balls could holds together.
You could also not melt the chocolate but temper it so it sets at room temperature and that way you wouldn’t have to worry about it melting at room temperature.
Hi,
May i know how do you dry the raspberries? Do i have to dry it i the sun or put it in the oven?
Hi Siti, neither, I meant to dry them well after washing so no water stays on them.
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Just made these! Delicious!!
Thanks Marry 🙂 Glad to hear that 🙂
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I’ve made these in the past and they are great! Can I make them 3 weeks in advance and freeze?
Thanks for the recepie. It seems it would be very delicious
I want to make it but as I live in Iran and there is not cool wip here, I want to know Can I use cream instead of cool wip in it? If not, what ingredient can I use ?
So exactly is the purpose of graham crackers in the truffle? Won’t it get soggy? Will it be crunchy?
What is the purpose of adding graham crackers? Won’t they get soggy? Will they be crunchy?
So what is the purpose of the graham crackers? Won’t they get soggy? Will they be crunchy?
Hi Peggy, the crackers won´t be crunchy, but you´ll need them to thicken the mixture.
[…] looking for something a little more delectable, try these Raspberry Cheesecake Truffles from Oh My Goodness Chocolate Desserts. It’s like chocolate-covered cherries for raspberry-lovers! The recipe calls for melting […]
I am a little confused with the instructions. After you make the mixture, do you go ahead and make them into balls before freezing for 2 hours or after?
Hi Samantha, first freeze the mixture, then scoop out and roll the truffles.
Hello
In your recipe it indicates 3/4 fresh raspberries. Is it suppose to be 3/4 cup?
Yes it’s 3/4 cup, sorry.
Do you think it would work with Maraschino cherries?
t could work, just drain them well on paper towel.
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These look amazing! But I always have trouble trying to Pin your recipes to my Pinterest. Wish it was more do-able!!
Made them for New Years AWFUL just AWFUL
they are looking so delicious…
can’t wait to have it
hi, can you sub the cool whip for fat free or sugar free cool whip????
This is so decadent, amazing recipe, simply delicious and unique!!Love it!
amazing!!!!
These are the best truffles I have ever had, and to think I made them. Make sure to pin the recipe. I lost it on paper and didn’t think I would find it again. Now I have it is going in the favorites pile.
Can these sit after making at room temp? The picture looks like they are sweating.
These look so good! But I have concerns about longevity, using fresh raspberries, because they are so fragile. By the next day they would likely deteriorate. But I bet that if you use freeze dried raspberries and pulverize them into a powder, you could use a lot to really give a good strong raspberry flavor, and they would last in the fridge a lot longer.