Raspberry Cheesecake Truffles
Delightfully creamy raspberry cheesecake truffles coated in white chocolate, perfect bite-sized treats for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 24 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup graham cracker crumbs
- 1/2 cup powdered sugar
- 1/2 cup freeze-dried raspberries, crushed
- 8 oz white chocolate, chopped
- 1 tsp vanilla extract
Instructions
- In a mixing bowl, blend the softened cream cheese, graham cracker crumbs, powdered sugar, crushed freeze-dried raspberries, and vanilla extract until smooth.
- Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Freeze the balls for at least 30 minutes to firm up.
- Melt the white chocolate in a double boiler or microwave in short intervals, stirring until smooth.
- Dip each frozen ball into the melted white chocolate, coating completely, then place back on the parchment paper.
- Refrigerate truffles until the coating is set, about 15 minutes.
- Serve chilled and enjoy!
Notes
For added texture, sprinkle crushed freeze-dried raspberries or extra graham cracker crumbs on top before the coating sets.
Find it online: https://youreverydayfoodie.com/raspberry-cheesecake-truffles/