Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries aren't recommended for this recipe as they add excess moisture, which can make the truffle mixture too soft and difficult to shape. Freeze-dried raspberries offer concentrated flavor and keep the consistency perfect for forming truffles.

How long do raspberry cheesecake truffles last?

These truffles will stay fresh in the refrigerator for up to 5 days when stored in an airtight container. For longer storage, freeze them for up to 2 months. Thaw in the refrigerator before serving.

Can I make these truffles ahead of time?

Absolutely. Raspberry cheesecake truffles are a fantastic make-ahead dessert. You can prepare and freeze them coated or uncoated. If freezing uncoated, dip them in chocolate after thawing for best texture and flavor.

Raspberry Cheesecake Truffles – Easy Recipe

Name: Raspberry Cheesecake Truffles
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8 oz cream cheese: softened, provides creamy texture and tangy flavor; 1/4 cup powdered sugar: sweetens the filling and maintains smooth consistency; 1/4 cup freeze-dried raspberries: crushed into powder, adds vibrant berry flavor and color; 1 tsp vanilla extract: enhances overall flavor; 10 oz white or dark chocolate: melted, used for coating the truffles; 1/4 cup graham cracker crumbs (optional): for garnish and a crunchy texture contrast; Fresh raspberries (optional): for garnish and extra berry flair

Description

Raspberry Cheesecake Truffles are a creamy, fruity, and decadent no-bake dessert, made with a rich cream cheese filling flavored with freeze-dried raspberries, coated in chocolate, and finished with optional graham cracker crumbs or fresh raspberries. Perfect for holidays, gifting, or anytime indulgence.

Ingredients

Scale

8 oz cream cheese: softened, provides creamy texture and tangy flavor
1/4 cup powdered sugar: sweetens the filling and maintains smooth consistency
1/4 cup freeze-dried raspberries: crushed into powder, adds vibrant berry flavor and color
1 tsp vanilla extract: enhances overall flavor
10 oz white or dark chocolate: melted, used for coating the truffles
1/4 cup graham cracker crumbs (optional): for garnish and a crunchy texture contrast
Fresh raspberries (optional): for garnish and extra berry flair

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Instructions

In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Add the crushed freeze-dried raspberries and vanilla extract, and mix until fully combined.
Chill the mixture in the refrigerator for 30 minutes, or until firm enough to roll into balls.
Use a spoon or small cookie scoop to portion the mixture into 1-inch balls. Roll each one smooth and place on a parchment-lined baking sheet.
Freeze the truffles for about 30 minutes until firm.
Melt the chocolate in a microwave-safe bowl or using a double boiler until smooth.
Dip each frozen truffle into the melted chocolate, fully coating it, and place back on the parchment-lined sheet.
Optionally, sprinkle with graham cracker crumbs or top with a fresh raspberry while the chocolate is still wet.
Let truffles sit at room temperature or refrigerate until the chocolate is fully set.
Serve and enjoy. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

Use freeze-dried raspberries only — fresh berries introduce moisture and can affect texture.
Chill the filling well before shaping to make rolling easier.
Add coconut oil to chocolate if it’s too thick for coating.
Truffles can be made ahead and stored in the freezer for up to 2 months.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 truffle
Calories: 90
Sugar: 6g
Sodium: 45mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0.5g
Protein: 1g
Cholesterol: 10mg