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Raspberry Cheesecake Truffles are delicious, sweet and tart bites of creamy cheesecake filling with fresh raspberries, stuffed inside a rich, dark chocolate shell. If you like a cheesecake you will love these no bake cheesecake bites. These truffles are the perfect Valentine’s Day dessert!
But, if you prefer peanut butter cheesecake, to a raspberry cheesecake, then check these Peanut Butter Cheesescake Truffles recipe. However, any of these cheesecake bites are irresistible.
Cheesecake Truffles
If you love cheesecake like I do, then you will understand why I have to make it in the form of truffles. After so many cheesecake recipes, baked or no baked, bars and cupcakes, it’s time for truffles. More precisely, no bake cheesecake truffles with fresh raspberries and dark chocolate. Although, this is a no bake cheesecake recipe, it is a bit time consuming, because the mixture is very soft, and requires chilling time during the process.
Ingredients For No Bake Raspberry Cheesecake Truffles
These cheesecake bites are made of classic no bake cheesecake ingredient:
- cream cheese-make sure to use full-fall brick style cream cheese, it has firmer texture, but let it sit at room temperature for a while
- cool whip- or other kind of stabilised frozen whipped cream, just thaw before using
- graham crackers
- powdered sugar
- fresh raspberries- although all raspberries are very tender, try to use really fresh and firm raspberries, not too ripe
- dark chocolate-you can use dark chocolate, baking kind or dark chocolate candy coating that’s easier to work with.
Tips for Making Raspberry Cheesecake Truffles
These delicious bites are addictive. When you start to eat them, you won’t be able to stop. Therefore, you will probably need more time to make them then to eat them.
Since I wanted to keep filling creamy and smooth I didn’t want to use too much graham cracker crumbs. The cheesecake mixture is very soft and sticky. And also there are the raspberries which are full of juice. So you won’t be able to make the balls from the mixture immediately. First scoop out about one inch balls and drop it on a tray lined with paper. Then chill these drops in the freezer to harden slightly, then roll into a ball.
When melt the chocolate, make sure it is not too hot or the cheesecake balls will melt when you dip them.
However, you must work very quickly with the truffles, but dip them in chocolate in a small batches.
Take just 4-5 balls from the freezer at the time. After dipping a few freezed balls in melted chocolate, the chocolate will probably thicken after a few truffles. So you will need to reheat it, to thin it out.
How To Store No Bake Cheesecake Truffles
Keep the truffles in an air-tight container in the fridge for a few days. You can keep them in the freezer for longer storage.
Remove from the fridge right before serving, because it will soften quickly at room temperature.
But trust me, even though you need a little more effort and patience to make everything right, every second is worth it!
Raspberry Cheesecake Truffles
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
Prep Time: 15 minutes- Cook Time: (chill for) 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 22 truffles 1x
- Category: Dessert
- Method: Freezer
- Cuisine: American
Prep Time:
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Cuisine:Print Recipe
Description
Raspberry Cheesecake Truffles are delicious, sweet and tart bites of creamy cheesecake filling with fresh raspberries, stuffed inside a rich, dark chocolate shell. If you like a cheesecake you will love these no bake cheesecake bites. These truffles are the perfect Valentine’s Day dessert!
Ingredients
- 8 oz. cream cheese-softened
- 1/2 cup powdered sugar
- 3/4 cup cool whip
- 1 teaspoon vanilla
- 3/4 cup fresh raspberries-washed and well dried
- 3/4 cup graham crackers crumbs
- 15 oz semi-sweet baking chocolate-coarsely chopped
Instructions
- With a mixer beat the cream cheese, powdered sugar and vanilla until light and fluffy. Mix in raspberries to incorporate into cream cheese.
- Add cool whip and stir with a spatula.
- Add graham cracker crumbs and stir to combine. Set in the freezer for 2 hours.
- Line a tray with parchment paper and set aside.(Make sure you have enough room in your freezer for tray because the truffles must chill after being rolled).
- With a tablespoon or small ice cream scoop drop dollops of the cheesecake mixture onto parchment paper. Shape each dollop with your hand into a nice round balls.(if it’s too soft to work with, place the dollops in the freezer for a while).
- Set the truffles in the freezer until completely frozen (it might take couple hours).
- Melt the chocolate and let it sit for 5 minutes to slightly cool so the truffles won’t melt while dipping.
- Remove truffles from the freezer and begin dipping into the chocolate using a fork or a spoon. Work in small batches (take a few truffles from the freezer at the time because they soften really quickly).Place chocolate covered truffles onto parchment paper. Truffles must be completely sealed with chocolate!!! If you missed some spots you can add few drops of melted chocolate with a spoon to cover the whole truffle.
- When finish dipping process transfer leftover of melted chocolate into a zip lock bag, cut of the corner and drizzle over the truffles.
- Store in the freezer or refrigerator and take out when ready to serve. They soften quickly at the room temperature.
chocolatecream cheeseraspberry
