Description
Raspberry Cheesecake Truffles packed with creamy cheesecake filling, raspberry flavor, and coated in delicious chocolate for a decadent treat.
Ingredients
Scale
- 9 ounces of cream cheese, softened to room temperature
- 1 cup of powdered sugar, sifted
- 1 teaspoon of vanilla extract
- ¼ teaspoon of lemon zest (optional)
- ½ cup of freeze-dried raspberries, crushed into powder
- 1 tablespoon of fresh lemon juice
- ⅔ cup of graham cracker crumbs
- 12 ounces of high-quality white chocolate, chopped (or white chocolate chips)
- 8 ounces of semi-sweet chocolate, chopped (for drizzling)
- 2 teaspoons of coconut oil, divided
- 2 tablespoons of freeze-dried raspberry powder
- 2 tablespoons of graham cracker crumbs
Instructions
- Step 1: Prepare the Cheesecake Filling In a large mixing bowl, beat the softened cream cheese using an electric mixer until completely smooth and free of lumps, about 2 minutes. Add the sifted powdered sugar gradually, continuing to beat until fully incorporated and fluffy. Mix in the vanilla extract, lemon zest (if using), and lemon juice until just combined. Gently fold in the freeze-dried raspberry powder, ensuring an even pink color throughout the mixture. Finally, fold in the graham cracker crumbs, mixing just until distributed. The texture should resemble a thick, moldable dough.
- Step 2: Form and Chill the Truffles Line a baking sheet with parchment paper. Using a small cookie scoop or tablespoon, portion out the cheesecake mixture into roughly 1-inch balls. Roll each portion between your palms to create smooth spheres. If the mixture begins sticking to your hands, dust your palms lightly with powdered sugar. Place the formed balls on the prepared baking sheet and refrigerate for at least 2 hours, or freeze for 30 minutes until firm to the touch. This crucial chilling step ensures your Raspberry Cheesecake Truffles hold their shape during the dipping process.
- Step 3: Prepare the Chocolate Coating When the cheesecake balls are properly chilled, prepare your chocolate coatings. In a heatproof bowl set over a pot of barely simmering water (ensuring the bottom of the bowl doesn’t touch the water), melt the white chocolate with 1 teaspoon of coconut oil, stirring occasionally until smooth. Remove from heat once melted. In a separate bowl, repeat the process with the semi-sweet chocolate and remaining coconut oil. Keep the melted white chocolate warm while working, returning it briefly to the double boiler if it begins to thicken.
- Step 4: Dip and Decorate the Truffles Working with a few truffles at a time (keeping the rest chilled), use two forks to dip each ball into the white chocolate, rolling to coat completely. Lift out the coated truffle, allowing excess chocolate to drip off, then place back on the parchment-lined baking sheet. While the coating is still wet, sprinkle some with freeze-dried raspberry powder and others with graham cracker crumbs. Once all the truffles are coated, transfer the semi-sweet chocolate to a small piping bag or zip-top bag with the corner snipped off. Drizzle thin lines over the truffles for an elegant finishing touch. Refrigerate until the chocolate is completely set, about 30 minutes.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 truffle
- Calories: 115
- Sugar: 9g
- Sodium: 62mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 14mg