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–+ servings
Melany

White Chocolate Raspberry Cheesecake Truffles

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!
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 20 truffles
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

Prepare the Truffle Mixture:
  1. 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:
  1. Cover the bowl with plastic wrap and refrigerate for 30 minutes, or until firm enough to handle.
Roll into Balls:
  1. 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:
  1. 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:
  1. 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:
  1. Sprinkle the coated truffles with freeze-dried raspberry powder or other desired toppings while the chocolate is still wet.
Set and Serve:
  1. Refrigerate the truffles for at least 30 minutes to allow the chocolate to harden. Serve chilled or at room temperature.

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