Description
Decadent, creamy, and bursting with the perfect balance of tangy raspberries and sweet white chocolate, these cheesecake truffles are a no-bake treat that’s as elegant as it is delicious. Perfect for gifting, parties, or simply indulging yourself!
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup fresh raspberries, mashed
- 1 cup white chocolate chips
- 1 tbsp coconut oil
- Freeze-dried raspberry powder (optional, for garnish)
Instructions
- Prepare the Truffle Mixture:
In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the mashed raspberries until evenly combined. - Chill the Mixture:
Cover the bowl with plastic wrap and refrigerate for 30 minutes, or until firm enough to handle. - Roll into Balls:
Scoop the chilled mixture with a tablespoon or small cookie scoop and roll into balls. Place the balls on a parchment-lined baking sheet and freeze for 1 hour. - Melt the White Chocolate:
Combine white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until melted and smooth. - Coat the Truffles:
Using a fork, dip each frozen truffle into the melted white chocolate, ensuring an even coating. Tap off excess chocolate and return the coated truffle to the baking sheet. - Garnish:
Sprinkle the coated truffles with freeze-dried raspberry powder or other desired toppings while the chocolate is still wet. - Set and Serve:
Refrigerate the truffles for at least 30 minutes to allow the chocolate to harden. Serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American