Oh my gosh, you have to try these raspberry cheesecake truffles! I first made them for a last-minute girls’ night when I needed something impressive but didn’t want to turn on the oven. One bite and we were all hooked – the creamy cheesecake center with that tart raspberry punch, all wrapped in rich chocolate? Absolute magic. The best part? You probably have most of the ingredients in your kitchen right now. No baking, no fuss – just mix, roll, dip, and watch them disappear faster than you can say “just one more!” Trust me, these little bites will become your new go-to when you need a dessert that feels fancy but couldn’t be easier.
Why You’ll Love These Raspberry Cheesecake Truffles
Let me count the ways these little bites will steal your heart (and probably your willpower, too!):
- No-bake bliss: Zero oven time means you can whip these up even on the hottest summer day—or when you’re just too impatient to wait for dessert.
- Party superstar: One batch makes about 18 truffles, perfect for sharing (or not—no judgment here). They look fancy but couldn’t be simpler.
- Flavor fireworks: Creamy cheesecake meets tart raspberries, all hugged by rich chocolate. It’s like your favorite cheesecake got a decadent makeover.
- Customizable cuties: Swap the raspberries for strawberries, use white chocolate, or roll them in nuts—they’re your blank canvas for creativity!
Ingredients for Raspberry Cheesecake Truffles
Here’s what you’ll need to make these irresistible bites (and yes, I’ve learned the hard way—measurements matter!):
- 1 (8 oz) block cream cheese, softened (trust me, room temp blends smoother)
- 1/2 cup powdered sugar (sifted if yours is lumpy)
- 1/2 tsp vanilla extract (the real stuff—no imitation!)
- 1/2 cup graham cracker crumbs, packed (about 4 full sheets crushed)
- 1/2 cup fresh or frozen raspberries (thawed if frozen)
- 1 1/2 cups chocolate chips (I love semi-sweet, but dark works too)
- 1 tbsp coconut oil (optional, but makes dipping dreamy)
- Shredded coconut or extra graham crumbs for sprinkling
Equipment You’ll Need
Gather these trusty tools before diving in (don’t worry—nothing fancy required!):
- Mixing bowl and hand mixer (or strong arms and a whisk)
- Baking sheet lined with parchment paper (lifesaver for sticky situations)
- Small cookie scoop or spoon (for perfectly portioned truffles)
- Double boiler or microwave-safe bowl (for that silky chocolate dip)
- Fork (your secret weapon for smooth chocolate coating)
Optional but fun: decorative drizzle bottles or sprinkles for extra pizzazz!
How to Make Raspberry Cheesecake Truffles
Ready for the fun part? Let’s turn these simple ingredients into little bites of heaven. Just follow these easy steps – I promise, even if you’re not a pro in the kitchen, you’ll look like one when these are done!
Step 1: Prepare the Cheesecake Filling
First, grab your softened cream cheese (I once tried skipping this step – big mistake!). Beat it with the powdered sugar and vanilla until it’s completely smooth and creamy, about 2 minutes. Now for the raspberries – gently fold them in with the graham cracker crumbs. You want to keep some berry texture, so don’t overmix! The mixture should be thick but still soft enough to scoop.
Step 2: Shape and Chill the Truffles
Time to get your hands dirty! Use a small cookie scoop or spoon to portion the mixture, then roll into 1-inch balls between your palms. Pro tip: if the mixture sticks too much, dampen your hands slightly with water. Arrange them on your parchment-lined baking sheet and pop in the freezer for at least 30 minutes. This chill time is crucial – it firms them up so they won’t fall apart when you dip them!
Step 3: Coat with Chocolate
Melt your chocolate chips with the coconut oil (if using) in short bursts in the microwave or over a double boiler, stirring frequently until silky smooth. Now the magic happens – use a fork to dip each chilled truffle, letting excess chocolate drip off before returning to the parchment. Work quickly before the truffles soften! For extra flair, drizzle with more chocolate or sprinkle with toppings while the coating is still wet.
Tips for Perfect Raspberry Cheesecake Truffles
After making these dozens of times (okay, maybe hundreds – don’t judge my sweet tooth!), here are my can’t-skip secrets:
- Dry those berries! Pat raspberries gently with a paper towel – extra moisture makes the filling too soft.
- Freeze until firm – I wait 40 minutes minimum. Trying to dip soft centers? Chocolate disaster waiting to happen!
- Splurge on good chocolate – cheap chips seize up. I love Ghirardelli or Guittard for smooth, glossy coating.
- Work in batches – keep most truffles frozen while dipping to prevent melting messes.
Variations and Substitutions
Oh, the possibilities! These truffles are like a choose-your-own-adventure dessert. Swap the semi-sweet chocolate for white chocolate (my niece’s favorite) or use strawberries instead of raspberries. Need gluten-free? Crush gluten-free cookies instead of grahams. Vegan? Try plant-based cream cheese – it works surprisingly well! The only limit is your imagination.
Serving and Storing Raspberry Cheesecake Truffles
These little beauties taste best served chilled, straight from the fridge – the chocolate gets that perfect snap! Store them in an airtight container with parchment between layers (they’ll last up to 5 days this way). Want to save some for later? Freeze them before dipping in chocolate, then thaw overnight when cravings strike!
Nutritional Information
Just a heads up – these numbers are estimates per truffle (but who stops at one?): 130 calories, 8g fat (5g saturated), 12g carbs, 1g fiber, and 2g protein. Enjoy every bite!
FAQ About Raspberry Cheesecake Truffles
Got questions? I’ve got answers from all my trial-and-error baking sessions!
Can I use frozen raspberries?
Absolutely! Just thaw and pat them dry first—I throw mine in a paper towel and gently squeeze out extra juice. Frozen berries actually release more flavor, making the filling extra tasty!
How long do these truffles keep?
In an airtight container in the fridge? 5 days max (if they last that long!). For longer storage, freeze undipped balls up to 2 months—just thaw slightly before chocolate coating.
Can I skip the coconut oil?
You can, but the chocolate won’t be as smooth for dipping. If skipping, add 1 tsp shortening instead—it prevents that weird chalky texture chocolate gets when melting alone.
Help! My filling’s too soft!
Been there! Pop the mixed filling in the fridge for 15 minutes before scooping—the graham crumbs absorb moisture and firm everything up beautifully.
Any nut-free garnish ideas?
Crushed freeze-dried raspberries look gorgeous! Or try sprinkling with gold dust (my glamorous sister’s go-to) or colorful nonpareils for parties.
Print18 Irresistible Raspberry Cheesecake Truffles You Must Try
The ultimate bite-sized treat for dessert lovers everywhere!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 18 truffles 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (8 oz) block cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup graham cracker crumbs
- 1/2 cup fresh or frozen raspberries
- 1 1/2 cups semi-sweet or dark chocolate chips
- 1 tbsp coconut oil (optional, for smoother coating)
- Shredded coconut or extra graham crumbs (for garnish)
Instructions
- Beat cream cheese, powdered sugar, and vanilla extract until creamy and smooth.
- Gently mix in raspberries and graham cracker crumbs.
- Scoop small amounts of the mixture and roll into truffle-sized balls. Place on a baking sheet lined with parchment paper. Chill in freezer for 30–40 minutes.
- Melt chocolate chips with coconut oil until smooth. Dip each truffle into the melted chocolate and place back on parchment. Drizzle with extra chocolate and sprinkle with coconut.
- Let the chocolate harden in the fridge for 15 minutes. Serve chilled or room temp.
Notes
- Store in an airtight container in the refrigerator.
- Optional: Garnish with shredded coconut or extra graham crumbs.
Nutrition
- Serving Size: 1 truffle
- Calories: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg