These Raspberry Cheesecake Truffles are elegant, bite-sized treats that combine the rich, creamy flavor of cheesecake with the sweet tartness of raspberries. Enveloped in a smooth white chocolate shell, they are the perfect no-bake dessert for holidays, parties, or simply indulging your sweet tooth.
You will love the luscious pink filling that hides inside the crisp white chocolate coating, offering a burst of fruity creaminess in every bite.
Recipe Details
- Flavor Profile: These truffles are incredibly rich and sweet, featuring a white chocolate ganache base mixed with tangy cream cheese and raspberry jam.
- Texture: The center is soft, smooth, and creamy much like a cheesecake batter contrasting beautifully with the snap of the hardened chocolate shell.
- Time: The active prep time is about 30 minutes, but you will need at least 2 hours of chilling time to ensure the filling is firm enough to roll.
- Difficulty: Intermediate. While the mixing is easy, dipping truffles requires a bit of patience and technique to get a smooth finish.
What You’ll Need
To make these truffles, you will need a hand mixer or stand mixer to beat the cream cheese mixture until smooth. You also need a double boiler or a microwave-safe bowl for melting the chocolate. A baking sheet lined with parchment paper is essential for placing the formed balls, and a melon baller or small spoon helps keep the portions uniform.
Ingredient Notes
- White Chocolate (for filling) – The recipe calls for chopped white chocolate, specifically not chips. Bar chocolate contains more cocoa butter and melts much smoother than chips, which often contain stabilizers.
- Cream Cheese – Use block cream cheese and ensure it is fully softened so it mixes into a lump-free batter.
- Sour Cream – This adds extra tang and creaminess to the filling, balancing the sweetness of the sugar and chocolate.
- Seedless Raspberry Jam – Using seedless jam ensures the texture of the truffle remains perfectly smooth without any crunchy bits.
- Cornstarch – This helps thicken and stabilize the filling mixture so it holds its shape once chilled.
- Heavy Cream – This is melted with the white chocolate to create a ganache that forms the base of the truffle structure.
Add-ins and Substitutions
- Dark Chocolate Coating: If white chocolate is too sweet for your taste, you can dip these truffles in melted dark or semi-sweet chocolate for a delicious contrast.
- Lemon Zest: Adding a teaspoon of fresh lemon zest to the cream cheese mixture can brighten up the flavors and pair wonderfully with the raspberry.
- Crushed Nuts: Roll the dipped truffles in chopped pistachios or almonds before the coating sets for added crunch.
How to Make Raspberry Cheesecake Truffles
- Melt the ganache base: In a double boiler or microwave-safe bowl, melt the 6 oz of chopped white chocolate and heavy cream together. Stir frequently until the mixture is completely smooth. Set this aside to cool slightly so it doesn’t melt the cream cheese.
- Beat the cream cheese mixture: In a large bowl, beat the softened cream cheese, sour cream, granulated sugar, cornstarch, and vanilla extract until the mixture is creamy and smooth.
- Combine ingredients: Slowly add the cooled white chocolate and cream mixture along with the seedless raspberry jam to the bowl. Beat everything until well combined and uniform in color.
- Chill: Chill the filling in the refrigerator for at least 2 hours. It must be firm enough to scoop and hold its shape.
- Scoop and roll: Line a baking sheet with parchment paper. Using a spoon or a melon baller, scoop small portions of the chilled filling and roll them into balls with your hands. Place them on the prepared baking sheet.
- Melt the coating: Prepare the coating chocolate by melting the 12 oz of chopped white chocolate in a double boiler or microwave. Stir frequently until smooth. Be careful not to overheat it, or the chocolate may seize.
- Dip the truffles: Working one by one, dip each truffle ball into the melted white chocolate. Use a fork to lift it out, gently tapping the fork against the side of the bowl to shake off excess chocolate. Transfer the coated truffle back to the parchment-lined baking sheet.
- Decorate: If you want to add toppings, sprinkle your desired decorations (cocoa powder, powdered sugar, chopped nuts, or sprinkles) over the truffles while the chocolate is still wet.
- Set: Refrigerate the truffles for at least 30 minutes, or until the chocolate coating is completely set and firm.
Pro Tip: If the filling starts to get too soft while you are rolling the balls, pop the bowl back in the fridge for 15 minutes. Keeping the centers cold makes them much easier to dip into the warm chocolate.
Recipe Tips
- Don’t overheat the white chocolate: White chocolate burns very easily. If using a microwave, heat in short 15-20 second bursts, stirring well in between.
- Use a deep bowl for dipping: It is easier to submerge the truffles if your melted chocolate is in a small, deep bowl rather than a wide, shallow one.
- Smooth coating: To avoid a “foot” of chocolate forming at the base of the truffle, carefully wipe the bottom of the fork against the rim of the bowl before placing the truffle on the parchment paper.
- Seedless is key: Do not substitute fresh raspberries or seeded jam, as the excess moisture and seeds can ruin the texture and stability of the truffle.
FAQs
- How do I store these truffles? Because they contain cream cheese and sour cream, these truffles must be stored in an airtight container in the refrigerator. They will keep for up to 1 week.
- Can I freeze them? Yes, these freeze well. Place them in a freezer-safe container separated by layers of parchment paper. Thaw them in the refrigerator before serving.
- Why is my white chocolate not melting? White chocolate can seize if it comes into contact with even a drop of water or if it gets too hot. Ensure your bowl and utensils are completely dry and heat gently.
Serving Suggestions
- Dessert Platter: These look beautiful arranged on a tiered stand alongside chocolate-covered strawberries.
- Coffee Companion: Serve a truffle alongside a shot of espresso or a latte to balance the sweetness.
- Gift Giving: Place them in small paper liners and a decorative box for a lovely homemade gift.
Make This Recipe in Advance
You can make the filling a day ahead and leave it in the refrigerator overnight. This actually makes it even firmer and easier to roll. You can also coat them a day in advance, as they store perfectly in the fridge until you are ready to serve.
Raspberry Cheesecake Truffles
- Total Time: 3 hours
- Yield: 36 truffles 1x
- Diet: Vegetarian
Description
These Raspberry Cheesecake Truffles are elegant, bite-sized treats that combine the rich, creamy flavor of cheesecake with the sweet tartness of raspberries. Enveloped in a smooth white chocolate shell, they are the perfect no-bake dessert for holidays, parties, or simply indulging your sweet tooth. You will love the luscious pink filling that hides inside the crisp white chocolate coating, offering a burst of fruity creaminess in every bite.
Ingredients
For the Filling
- 6 ounces white chocolate, chopped (not chips)
- 1/4 cup heavy cream
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup seedless raspberry jam
For the Coating
- 12 ounces white chocolate, chopped
- Optional: Sprinkles, crushed nuts, or cocoa powder for decoration
Instructions
Step 1: Melt the Ganache Base
In a double boiler or microwave-safe bowl, melt the 6 ounces of chopped white chocolate and the heavy cream together. Stir frequently until the mixture is completely smooth. Set this aside to cool slightly so it doesn’t melt the cream cheese later.
Step 2: Beat the Cream Cheese Mixture
In a large mixing bowl, beat the softened cream cheese, sour cream, granulated sugar, cornstarch, and vanilla extract using a hand mixer or stand mixer until the mixture is creamy and smooth.
Step 3: Combine Ingredients
Slowly add the cooled white chocolate ganache mixture and the seedless raspberry jam to the cream cheese bowl. Beat everything together until well combined and uniform in color.
Step 4: Chill the Filling
Place the bowl in the refrigerator and chill for at least 2 hours. This step is crucial as the filling must be firm enough to scoop and hold its shape.
Step 5: Scoop and Roll
Line a baking sheet with parchment paper. Using a small spoon or melon baller, scoop small portions of the chilled filling and roll them into balls with your hands. Place them on the prepared baking sheet.
Step 6: Melt the Coating
Melt the 12 ounces of chopped white chocolate in a double boiler or microwave. Stir frequently until smooth. Be careful not to overheat it, or the chocolate may seize and become grainy.
Step 7: Dip the Truffles
Working one by one, dip each chilled truffle ball into the melted white chocolate. Use a fork to lift it out, gently tapping the fork against the side of the bowl to shake off excess chocolate. Transfer the coated truffle back to the parchment-lined baking sheet.
Step 8: Set and Serve
If using toppings, sprinkle them on while the coating is still wet. Refrigerate the truffles for at least 30 minutes, or until the chocolate coating is completely set and firm.
Notes
Temperature Matters: If the filling starts to get too soft while you are rolling the balls, pop the bowl back in the fridge for 15 minutes. Keeping the centers cold makes them much easier to dip into the warm chocolate.
Avoid Chips: Use high-quality white chocolate bars rather than chips for the melting steps. Chips often contain stabilizers that prevent them from melting into a perfectly smooth coating.
Storage: Because they contain fresh dairy, these truffles must be stored in an airtight container in the refrigerator. They stay fresh for up to 1 week.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 145
- Sugar: 16g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: raspberry cheesecake truffles, no bake dessert bites, white chocolate raspberry balls, easy homemade truffles, creamy fruit candy
