Description
These Raspberry Cheesecake Truffles are a delightful no-bake dessert that combines creamy cheesecake flavors with the tartness of raspberries.
Ingredients
Scale
- 227 g cream cheese, softened
- 60 g powdered sugar
- 180 ml whipped topping (such as Cool Whip)
- 1 teaspoon vanilla extract
- 110 g fresh raspberries, washed and well dried
- 75 g graham cracker crumbs
- 425 g semi-sweet baking chocolate, coarsely chopped
Instructions
- In a mixing bowl, use an electric mixer to combine the softened cream cheese, powdered sugar, and vanilla extract. Beat the mixture until it reaches a light and fluffy consistency, typically around 3 to 5 minutes. Fold in the fresh raspberries gently.
- Add the whipped topping to your cream cheese mixture and fold carefully to keep the light texture. Stir in the graham cracker crumbs until evenly distributed.
- Transfer the mixture into the freezer for about 2 hours to firm up. Once firm, portion out the mixture and roll into balls.
- Arrange the balls on a tray and return them to the freezer for another 2 hours until solid.
- Melt the semi-sweet baking chocolate and allow it to cool slightly. Dip each truffle into the melted chocolate and return them to the tray.
- If desired, drizzle remaining melted chocolate over the truffles and store in the fridge or freezer.
Notes
Use fresh raspberries for best results. Store in an airtight container for freshness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 120 kcal
- Sodium: 50 mg
- Protein: 2 g