Raspberry Cheesecake Truffles

Imagine biting into a velvety, cream cheese center infused with tangy raspberry, all encased in a decadent chocolate shell. These Raspberry Cheesecake Truffles deliver a perfect balance of sweet, tangy, and rich flavors in every bite-sized morsel. The contrast between the smooth cheesecake interior and the crisp chocolate exterior creates an irresistible texture that will have everyone reaching for seconds. You’ll learn how to create these elegant Raspberry Cheesecake Truffles with simple ingredients and straightforward techniques that guarantee impressive results every time.

Why You’ll Love This Recipe

These Raspberry Cheesecake Truffles combine the beloved flavors of classic cheesecake with the convenience and elegance of a hand-held treat. The velvety smooth cream cheese filling melts in your mouth while real raspberry provides bursts of fruity brightness in every bite. The outer chocolate coating adds a satisfying snap that gives way to the luscious filling inside.

What makes these truffles truly special is their versatility. They’re sophisticated enough for special occasions yet simple enough to prepare for a weekend treat. The no-bake preparation means you can create impressive raspberry cheesecake bites without turning on your oven.

The vibrant pink color naturally derived from the raspberries makes these treats visually stunning on any dessert platter. Their bite-sized nature makes them perfect for sharing, though you might find yourself reluctant to do so once you taste them! Whether you’re a seasoned baker or a novice in the kitchen, these truffles offer a foolproof way to create something truly delightful.

Ingredients

For the Truffle Filling:

• 8 oz (225g) cream cheese, softened at room temperature
• 1 cup (120g) fresh raspberries (or 1 cup frozen, thawed and drained)
• 3 tablespoons (38g) granulated sugar
• 1 teaspoon (5ml) vanilla extract
• 1 tablespoon (15ml) lemon juice, freshly squeezed
• 1 cup (125g) graham cracker crumbs
• Pinch of salt

For the Chocolate Coating:

• 12 oz (340g) high-quality white or dark chocolate, chopped
• 2 tablespoons (30ml) coconut oil or vegetable shortening

For Garnish (Optional):

• 1/4 cup (30g) freeze-dried raspberries, crushed
• 2 tablespoons (25g) graham cracker crumbs
• Sprinkles of choice

The cream cheese provides the classic cheesecake base, while real raspberries add natural flavor and color to these cheesecake bites. The graham cracker crumbs contribute that authentic cheesecake crust texture, and high-quality chocolate ensures a perfectly smooth coating.

Pro Tips

Master the Filling Consistency: The secret to perfect Raspberry Cheesecake Truffles lies in the filling consistency. After mixing your ingredients, refrigerate the mixture for at least 2 hours or preferably overnight. This ensures it’s firm enough to roll into balls but still pliable. If the mixture becomes too soft while you’re working with it, pop it back in the freezer for 10-15 minutes before continuing.

Perfect Chocolate Coating Technique: For a smooth, professional-looking chocolate shell, make sure your chocolate and coconut oil are melted together gradually using a double boiler or microwave in short intervals. Keep the heat low to prevent the chocolate from seizing. Once melted, let it cool slightly (but not harden) before dipping. This creates the ideal temperature for a thin, even coating that sets beautifully without becoming too thick or developing bloom later.

Freeze Before Dipping: After rolling your truffle balls, place them in the freezer for 20-30 minutes before dipping in chocolate. This crucial step prevents the filling from melting into the warm chocolate and helps maintain perfect round shapes. Use a fork or specialized dipping tools to submerge each ball completely, allowing excess chocolate to drip off before placing on parchment paper to set.

Instructions

Step 1: Prepare the Raspberry Puree
Start by washing your raspberries thoroughly if using fresh. Place them in a small saucepan over medium heat and cook for 5-7 minutes, stirring occasionally until they break down into a sauce. Push the mixture through a fine-mesh sieve to remove seeds, creating a smooth puree. Set aside to cool completely.

Step 2: Create the Truffle Filling
In a large mixing bowl, beat the softened cream cheese until completely smooth and fluffy, about 2 minutes. Add the sugar, vanilla extract, lemon juice, and salt, then continue beating until well combined. Fold in the cooled raspberry puree until evenly distributed, creating a beautiful pink mixture. Finally, incorporate the graham cracker crumbs, mixing just until combined. The mixture should be soft but scoopable.

Step 3: Form the Truffle Centers
Cover your mixture and refrigerate for at least 2 hours or overnight until firm enough to handle. Once chilled, line a baking sheet with parchment paper. Using a tablespoon or small cookie scoop, portion out the filling and roll between your palms to form 1-inch balls. For easier handling, you might want to dust your hands with a little powdered sugar. Place the formed balls on the prepared sheet and freeze for 20-30 minutes until firm.

Step 4: Prepare the Chocolate Coating
While the truffle centers are chilling, prepare your chocolate coating. Place your chopped chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each, until completely melted and smooth. Allow to cool slightly while still remaining fluid.

Step 5: Dip and Garnish
Remove a few truffle centers from the freezer at a time (keeping the rest cold). Using a fork or dipping tool, completely submerge each ball in the chocolate. Lift out, tap gently to remove excess, and place on parchment paper. While the chocolate is still wet, sprinkle with your choice of garnish if desired. Continue with remaining truffles, working in small batches to ensure they stay firm during dipping.

Step 6: Set and Serve
Allow your Raspberry Cheesecake Truffles to set completely at room temperature (about 1 hour) or speed up the process by refrigerating them for 15-20 minutes. Once set, your truffles are ready to enjoy or can be stored in an airtight container.

Variations

White Chocolate Raspberry Cheesecake Truffles: For a sweeter, creamier version, use white chocolate for coating and add 2 ounces of melted white chocolate to your cheesecake filling. The white chocolate complements the raspberry flavor beautifully while adding extra richness to these raspberry white chocolate bites.

Chocolate Raspberry Cheesecake Truffles: Create a chocolate cheesecake center by adding 2 tablespoons of cocoa powder to your filling mixture. Then coat with dark chocolate for double chocolate indulgence. The combination of chocolate and raspberry creates a sophisticated flavor profile reminiscent of chocolate-covered fruit.

Lemon Raspberry Cheesecake Truffles: Enhance the citrus notes by increasing the lemon juice to 2 tablespoons and adding 1 teaspoon of lemon zest to the filling. This variation brightens the raspberry flavor and creates a refreshing, tangy truffle perfect for summer gatherings.

Storage and Serving

These Raspberry Cheesecake Truffles will maintain their quality in an airtight container in the refrigerator for up to 1 week. For longer storage, you can freeze them for up to 3 months – simply place them in a single layer in a freezer-safe container with parchment between layers. Thaw in the refrigerator overnight before serving.

For the perfect serving temperature, remove from the refrigerator about 15-20 minutes before enjoying to allow the centers to soften slightly while the chocolate remains firm.

Create an impressive dessert platter by arranging these truffles alongside fresh berries, mint leaves, and perhaps some chocolate-dipped strawberries. Their vibrant color makes them a showstopper at any gathering.

For an elegant dessert course, serve 2-3 truffles on individual plates with a light dusting of powdered sugar and a small dollop of whipped cream. They also pair beautifully with coffee, champagne, or a dessert wine for special occasions.

FAQs

Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work perfectly! Just thaw them completely and drain any excess liquid before using. This makes these Raspberry Cheesecake Truffles accessible year-round.

Why did my chocolate coating crack?
Cracking usually occurs when there’s too much temperature difference between cold truffles and hot chocolate. Allow your chocolate to cool slightly before dipping, and don’t freeze the centers for longer than 30 minutes.

Can I make these without graham crackers for a gluten-free option?
Absolutely! Substitute the graham cracker crumbs with gluten-free cookies, almond flour, or crushed gluten-free cereal. Just ensure the mixture holds together properly—you may need to adjust quantities slightly.

How can I get a smoother truffle shape?
For perfectly round truffles, roll the balls, freeze until firm, then roll again between your palms before dipping. The second rolling smooths out any imperfections.

Can I add food coloring for a more vibrant pink?
While the raspberry puree naturally creates a lovely pink hue, you can enhance the color with a few drops of pink or red food coloring if desired for more vibrant raspberry cheesecake bites.

Print