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, 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. 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!
Yields 22
Save RecipeIngredients
8 oz. cream cheese-softened
1/2 cup powdered sugar
1 teaspoon vanilla
3/4 cup cool whip
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.
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