Raspberry Cheesecake Truffles

These Raspberry Cheesecake Truffles are a delightful treat combining creamy cheesecake, fresh raspberries, and a rich chocolate coating.


– 8 oz. cream cheese, softened
– 1/2 cup powdered sugar
– 3/4 cup Cool Whip
– 1 teaspoon vanilla extract
– 3/4 cup fresh raspberries, washed and well dried
– 3/4 cup graham cracker crumbs
– 15 oz. semi-sweet baking chocolate, coarsely chopped


1. In a mixer, beat the cream cheese, powdered sugar, and vanilla extract until light and fluffy.
2. Gently fold in the raspberries to incorporate them into the cream cheese mixture.
3. Add the Cool Whip and stir with a spatula until well combined.
4. Mix in the graham cracker crumbs and stir to combine. Place the mixture in the freezer for 2 hours.
5. Line a tray with parchment paper and set it aside, ensuring you have enough room in your freezer for the tray as the truffles need to chill after being rolled.
6. Using a tablespoon or small ice cream scoop, drop dollops of the cheesecake mixture onto the parchment paper. Shape each dollop into round balls with your hands. If the mixture is too soft to work with, place the dollops in the freezer for a while.
7. Freeze the truffles until completely firm, which may take a couple of hours.
8. Melt the chocolate and let it cool for 5 minutes so it doesn’t melt the truffles while dipping.
9. Remove the truffles from the freezer and begin dipping them into the chocolate using a fork or spoon. Work in small batches, taking a few truffles from the freezer at a time as they soften quickly. Ensure each truffle is completely sealed with chocolate. If any spots are missed, cover them with a few drops of melted chocolate.
10. Once all truffles are coated, transfer the remaining melted chocolate into a zip lock bag, cut off a corner, and drizzle over the truffles.
11. Store the truffles in the freezer or refrigerator. Take them out when ready to serve, as they soften quickly at room temperature.

Enjoy your delicious Raspberry Cheesecake Truffles!

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