Description
Indulge in Raspberry Cheesecake Truffles: creamy cheesecake filling, sweet raspberries, coated in decadent chocolate. Irresistible and crowd-pleasing!
Ingredients
Scale
- 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
- 12 oz (340g) high-quality white or dark chocolate, chopped
- 2 tablespoons (30ml) coconut oil or vegetable shortening
- 1/4 cup (30g) freeze-dried raspberries, crushed
- 2 tablespoons (25g) graham cracker crumbs
- Sprinkles of choice
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 truffle
- Calories: 120 calories per serving
- Sugar: 8 grams of sugar
- Sodium: 90 mg of sodium
- Fat: 9 grams of fat
- Saturated Fat: 6 grams of saturated fat
- Unsaturated Fat: 3 grams of unsaturated fat
- Trans Fat: 0 grams of trans fat
- Carbohydrates: 10 grams of carbs
- Fiber: 1 gram of fiber
- Protein: 1 gram of protein
- Cholesterol: 20 mg of cholesterol