Description
Delightful truffles combining rich cheesecake and sweet-tart raspberries, coated in chocolate.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup freeze-dried raspberries, crushed into powder
- 1 tsp vanilla extract
- 10 oz white or dark chocolate, melted
- 1/4 cup graham cracker crumbs (optional)
- Fresh raspberries (for garnish)
Instructions
- In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the crushed freeze-dried raspberries and vanilla extract, mixing until well combined.
- Refrigerate the cheesecake mixture for 30 minutes or until firm enough to roll into balls.
- Scoop portions of the mixture using a spoon or small cookie scoop. Roll each portion into 1-inch balls with your hands and place them on a parchment-lined baking sheet.
- Freeze the formed truffles for 30 minutes to set.
- In a microwave-safe bowl or double boiler, melt the white or dark chocolate. Dip each frozen truffle into the melted chocolate, ensuring it’s fully coated. Place the coated truffles back on the parchment-lined baking sheet.
- Optional: Sprinkle each truffle with graham cracker crumbs. Allow the chocolate to set at room temperature or in the refrigerator.
- Once the chocolate hardens, garnish with fresh raspberries and serve.
Notes
Store truffles in an airtight container in the fridge for up to one week, or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling and Coating
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Raspberry, Cheesecake, Truffles, Dessert, Chocolate