Indulge in the most decadent, creamy, and delightful homemade treat with this simple recipe for Raspberry Cheesecake Truffles. Each bite-sized truffle features a rich, tangy raspberry cream cheese filling, all wrapped in a smooth, hard chocolate shell. They are the perfect elegant dessert for parties, holidays, or any time you crave something truly special without the fuss.
If you love the luxurious taste of cheesecake but don’t want to bake an entire cake, this no-bake recipe is your new best friend. It captures all the classic flavors in a delightful, poppable form. Plus, they look absolutely stunning and taste even better!
Why You’ll Fall in Love with This Recipe
- Incredibly Easy: This is a simple, no-bake recipe that comes together with just a few ingredients and minimal effort.
- Perfectly Portioned: These bite-sized truffles are ideal for parties, gatherings, or satisfying a sweet tooth without overindulging.
- Crowd-Pleasing Flavor: The combination of tangy raspberry, creamy cheesecake, and rich chocolate is a classic pairing that everyone adores.
- Make-Ahead Friendly: Prepare these truffles ahead of time and store them in the fridge, making them the perfect stress-free party dessert. Just like our No-Bake Peanut Butter Lush, they are a fantastic option for easy entertaining.
Key Ingredients for Your Truffles
This recipe uses simple, easy-to-find ingredients to create a truly gourmet treat. Here’s what you’ll need:
- Cream Cheese: Use full-fat, block-style cream cheese for the best texture and flavor. Ensure it’s softened to room temperature for smooth mixing.
- Freeze-Dried Raspberries: These are the secret to intense, concentrated raspberry flavor without adding extra moisture. You can find them in the dried fruit aisle of most grocery stores.
- Powdered Sugar: This sweetens the filling and helps it firm up perfectly.
- Graham Cracker Crumbs: For that classic cheesecake crust flavor mixed right into the filling.
- Vanilla Extract: A splash of vanilla enhances all the other flavors.
- Chocolate: High-quality semi-sweet or dark chocolate chips work best for the coating, providing a rich and balanced flavor that complements the sweet filling.
Step-by-Step Guide to Making Raspberry Cheesecake Truffles
Making these no-bake cheesecake bites is a straightforward process. Follow these simple steps for perfect results every time.
1. Prepare the Raspberry Powder
Start by crushing the freeze-dried raspberries into a fine powder. You can do this easily by placing them in a zip-top bag and crushing them with a rolling pin, or by pulsing them in a food processor or spice grinder for a few seconds.
2. Create the Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer until it’s light and fluffy. Gradually add the powdered sugar, graham cracker crumbs, raspberry powder, and vanilla extract. Continue to mix until everything is well combined and the mixture is smooth.
3. Chill and Shape the Truffles
Cover the bowl with plastic wrap and refrigerate the cheesecake mixture for at least 1-2 hours. This step is crucial for making the filling firm enough to roll. Once chilled, use a small cookie scoop to portion out the filling and roll it between your hands to form 1-inch balls. Place the balls on a baking sheet lined with parchment paper and freeze for another 30 minutes to help them hold their shape during dipping.
4. Melt and Dip in Chocolate
While the truffle centers are freezing, melt the chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, or over a double boiler. Once the chocolate is smooth, dip each frozen cheesecake ball into the melted chocolate, ensuring it’s fully coated. Use a fork to lift the truffle out, allowing excess chocolate to drip off. Place the coated truffle back on the parchment-lined baking sheet.
5. Garnish and Set
If desired, you can add a sprinkle of extra raspberry powder or graham cracker crumbs on top of the truffles before the chocolate sets. Let the truffles sit at room temperature or in the refrigerator until the chocolate shell is completely firm.
Pro Tips for Perfect Truffles
- Don’t Rush Chilling: Chilling the filling is essential. If it’s too soft, the truffles will be difficult to roll and will melt when dipped in warm chocolate.
- Use a Cookie Scoop: A small cookie scoop ensures that all your truffles are uniform in size.
- Freeze Before Dipping: Freezing the rolled balls for 30 minutes makes them much easier to dip and helps the chocolate shell set faster.
- Work Quickly: Dip the truffles one by one and work efficiently, as the melted chocolate will start to thicken as it cools. If you love this quick dessert, you should also check out these easy Cinnamon Roll Cheesecake Cookies.
Storing Your Homemade Truffles
Store your Raspberry Cheesecake Truffles in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to two months. When ready to serve, let them thaw in the refrigerator for about 30 minutes. This makes them a great make-ahead option, much like our favorite Pecan Tassies.
Absolutely! White chocolate is a delicious alternative that pairs wonderfully with raspberry. Simply substitute the semi-sweet or dark chocolate with an equal amount of high-quality white chocolate chips.
It is not recommended. Fresh or frozen raspberries add too much moisture, which will make the cheesecake filling too soft to roll into balls. Freeze-dried raspberries provide intense flavor without the extra liquid.
No, a food processor is not necessary. You can place the freeze-dried raspberries in a sealed plastic bag and crush them into a fine powder with a rolling pin or the bottom of a heavy pan.
You can store the truffles in an airtight container in the refrigerator for up to one week. They can also be frozen for up to two months.
If your melted chocolate is too thick, you can stir in a teaspoon of coconut oil or vegetable shortening. This will thin it out and create a smoother coating for your truffles.
Absolutely! White chocolate is a delicious alternative that pairs wonderfully with raspberry. Simply substitute the semi-sweet or dark chocolate with an equal amount of high-quality white chocolate chips.
It is not recommended. Fresh or frozen raspberries add too much moisture, which will make the cheesecake filling too soft to roll into balls. Freeze-dried raspberries provide intense flavor without the extra liquid.
No, a food processor is not necessary. You can place the freeze-dried raspberries in a sealed plastic bag and crush them into a fine powder with a rolling pin or the bottom of a heavy pan.
You can store the truffles in an airtight container in the refrigerator for up to one week. They can also be frozen for up to two months.
If your melted chocolate is too thick, you can stir in a teaspoon of coconut oil or vegetable shortening. This will thin it out and create a smoother coating for your truffles.
More Delicious Desserts
We hope you loved this simple recipe for Raspberry Cheesecake Truffles! They are a true delight and perfect for sharing with friends and family. If you make them, please leave a comment below or share a photo of your beautiful creations on Pinterest. Your feedback helps our community of home cooks grow!
Raspberry Cheesecake Truffles (The Ultimate Easy Recipe)
Indulge in the most decadent, creamy, and delightful Raspberry Cheesecake Truffles. This simple no-bake recipe features a rich raspberry cream cheese filling wrapped in a smooth, hard chocolate shell, making it the perfect elegant dessert.
Ingredients
Equipment
Method
Instructions- Place freeze-dried raspberries in a zip-top bag and crush with a rolling pin until a fine powder forms. Set aside.
- In a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy. Add the powdered sugar, graham cracker crumbs, raspberry powder, and vanilla extract. Mix until well combined and smooth.
- Cover the bowl and refrigerate the mixture for at least 1-2 hours, or until firm enough to handle.
- Line a baking sheet with parchment paper. Use a small cookie scoop to portion the chilled filling and roll into 1-inch balls. Place on the prepared baking sheet.
- Freeze the truffles for 30 minutes to help them firm up completely before dipping.
- In a microwave-safe bowl, melt the chocolate chips and optional coconut oil in 30-second intervals, stirring until smooth.
- Dip each frozen cheesecake ball into the melted chocolate, turning to coat completely. Lift out with a fork, allowing excess chocolate to drip off.
- Place the coated truffles back on the baking sheet. If desired, garnish with extra raspberry powder. Allow the chocolate to set completely at room temperature or in the refrigerator. Serve chilled.
Notes
For best results, use full-fat block cream cheese, not the spreadable kind.
Don't skip the chilling and freezing steps; they are crucial for easy handling.
Store leftovers in an airtight container in the refrigerator for up to 7 days.
Raspberry Cheesecake Truffles (The Ultimate Easy Recipe)
Ingredients
Equipment
Method
- Place freeze-dried raspberries in a zip-top bag and crush with a rolling pin until a fine powder forms. Set aside.
- In a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy. Add the powdered sugar, graham cracker crumbs, raspberry powder, and vanilla extract. Mix until well combined and smooth.
- Cover the bowl and refrigerate the mixture for at least 1-2 hours, or until firm enough to handle.
- Line a baking sheet with parchment paper. Use a small cookie scoop to portion the chilled filling and roll into 1-inch balls. Place on the prepared baking sheet.
- Freeze the truffles for 30 minutes to help them firm up completely before dipping.
- In a microwave-safe bowl, melt the chocolate chips and optional coconut oil in 30-second intervals, stirring until smooth.
- Dip each frozen cheesecake ball into the melted chocolate, turning to coat completely. Lift out with a fork, allowing excess chocolate to drip off.
- Place the coated truffles back on the baking sheet. If desired, garnish with extra raspberry powder. Allow the chocolate to set completely at room temperature or in the refrigerator. Serve chilled.
Notes
Don't skip the chilling and freezing steps; they are crucial for easy handling.
Store leftovers in an airtight container in the refrigerator for up to 7 days.
