Ingredients:
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
1/4 cup raspberry jam or preserves (strained to remove seeds)
1 cup graham cracker crumbs
For the Coating:
1 1/2 cups white chocolate chips (or your preferred chocolate)
1/4 cup heavy cream
1/4 cup freeze-dried raspberries, crushed (optional, for garnish)
Instructions:
Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
Stir in the raspberry jam until well combined.
Gradually fold in the graham cracker crumbs until the mixture is thick enough to hold its shape.
Form the Truffles:
- Roll the cheesecake mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for 30 minutes or until firm.
Coat the Truffles:
- In a microwave-safe bowl, heat the white chocolate chips and heavy cream in 20-second intervals, stirring until melted and smooth.
- Dip each frozen cheesecake ball into the melted white chocolate, ensuring itβs fully coated. Use a fork to lift the truffle out and let the excess chocolate drip off.
Chill and Garnish:
- Place the coated truffles back on the baking sheet. Sprinkle with crushed freeze-dried raspberries for extra flavor and color (optional).
- Refrigerate for 1 hour or until fully set.
Serve:
- Once set, serve chilled and enjoy these creamy, tangy truffles!
Prep Time: 15 minutes | Chill Time: 1 hour 30 minutes | Total Time: 2 hours | Servings: 12β15 truffles