Raspberry Cheesecake Truffles are delicious, sweet and tart bites of creamy cheesecake filling hidden inside chocolate shell.
If you have had the chance to see the recipes I shared on my blog until now, you must have seen that I am a big fan of cheesecake. I simply love cheesecake in every form (especially this peanut butter cheesecake), whether it’s cake, cupcakes, or a classic salty dish – Chimichangas, which I just had to transform into a dessert and try to fill it with strawberry cheesecake.
Even recipes which don’t have cream cheese in original, get this tasty addition as soon as they get their turn in my kitchen. That was the case with my Strawberry Cream Cheese Cookies or Oreo Cheesecake Chocolate Cake and even my latest post on the blog, Raspberry Coffee Cake had to have a tasty layer of cheesecake filling.
Now, it’s time for truffles, of course, cheesecake truffles. Oh, just how tasty are these small bites. The creamy filling is made of ingredients which are in every no bake cheesecake: cream cheese, sugar, graham crackers and cool whip.
This is my favorite dessert this summer. It only has one flaw, you will probably need more time to make them then to eat them. I mean, it’s not that hard to make them, but it’s so hard to stop when you start eating thm… One truffle is equivalent to one bite, so how do you get enough of this fantastic treat?
I have to admit, I had some difficulties with making this Raspberry Cheesecake truffles. But I didn’t want to overdo the graham crackers, because the filling would otherwise be dry. I wanted my truffles to be juicy and creamy as a real cheesecake. And also there are the raspberries which are full of juice and additionally complicate life.
Because of that, you must work very quickly with the truffles and in small batches. Because, when you form the balls, they are frozen and the melted chocolate in which you put it in later is relatively warm, so the truffles melt quickly. 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
Yield: 22
Category: Dessert
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Raspberry Cheesecake Truffles are delicious, sweet and tart bites of creamy cheesecake filling hidden inside chocolate shell.
Ingredients
- 8 oz. cream cheese-softened
- 1/2 cup powdered sugar
- 3/4 cup cool whip
- 1 teaspoon vanilla
- 3/4 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.
54 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!
This looks fantastic!! *.*
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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 🙂
Vera, these look AMAZING! These will be such a huge hit in our house! Pinning!
Thanks Michelle 🙂
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?
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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.
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.
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.
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….
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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.
[…] Raspberry Cheesecake Truffles […]
Just made these! Delicious!!
Thanks Marry 🙂 Glad to hear that 🙂
[…] to indulge on 10 different kinds of chocolate!? I found these Raspberry Cheesecake Truffles from OMG Chocolate Desserts and will be making them for the party! […]
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 […]