Description
These raspberry cheesecake truffles are a small, elegant treat with a creamy center, bright raspberry pockets, and a crunchy graham coating, all enveloped in a sweet white chocolate shell.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 cup graham cracker crumbs
- 12 oz white chocolate, chopped
- 1 tsp coconut oil (optional)
Instructions
- In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
- Gently fold the fresh raspberries into the cream cheese mixture. Cover and refrigerate for about 30 minutes.
- Scoop small portions of the chilled mixture and roll them into balls. Roll each ball in graham cracker crumbs.
- Melt the white chocolate with coconut oil (if using). Dip each graham-coated ball into the melted white chocolate and return to parchment.
- Refrigerate until the chocolate is fully set, about 15–30 minutes.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 180
- Sugar: 16g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.7g
- Protein: 1.2g
- Cholesterol: 30mg