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A close-up shot of a pile of chocolate-covered raspberry cheesecake bites, showing their glossy chocolate shell.

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.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 24 truffles
Course: Dessert, Snack
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Truffle Ingredients
  • 8 oz cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 1/2 cup graham cracker crumbs
  • 1/2 cup freeze-dried raspberries crushed into a powder
  • 1 tsp vanilla extract
  • 12 oz semi-sweet or dark chocolate chips
  • 1 tsp coconut oil optional, for a smoother coating

Equipment

  • 1 Electric Mixer
  • 2 Mixing Bowls
  • 1 Baking Sheet
  • 1 Small Cookie Scoop

Method
 

Instructions
  1. Place freeze-dried raspberries in a zip-top bag and crush with a rolling pin until a fine powder forms. Set aside.
  2. 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.
  3. Cover the bowl and refrigerate the mixture for at least 1-2 hours, or until firm enough to handle.
  4. 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.
  5. Freeze the truffles for 30 minutes to help them firm up completely before dipping.
  6. In a microwave-safe bowl, melt the chocolate chips and optional coconut oil in 30-second intervals, stirring until smooth.
  7. Dip each frozen cheesecake ball into the melted chocolate, turning to coat completely. Lift out with a fork, allowing excess chocolate to drip off.
  8. 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.