Raspberry Cheesecake Truffles
Deliciously creamy raspberry cheesecake truffles with a sweet, tangy filling coated in white chocolate—perfect bite-sized treats for any dessert lover.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup freeze-dried raspberries, crushed
- 1 tsp vanilla extract
- 12 oz white chocolate, chopped
- Additional crushed freeze-dried raspberries for coating (optional)
Instructions
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar, crushed freeze-dried raspberries, and vanilla extract. Mix until well combined.
- Shape the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Freeze the balls for at least 1 hour until firm.
- Meanwhile, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
- Using a fork or dipping tool, dip each frozen truffle into the melted white chocolate and let the excess drip off.
- Place coated truffles back on parchment paper and immediately sprinkle with additional crushed freeze-dried raspberries if desired.
- Refrigerate until the chocolate coating is set, about 30 minutes. Serve chilled.
Notes
For a festive twist, drizzle melted dark chocolate over the white chocolate coating or roll truffles in finely chopped nuts before chilling.
Find it online: https://grilldrip.com/raspberry-cheesecake-truffles/