Raspberry Cheesecake Truffles

12.17.2011

Raspberry Cheesecake is definitely one of my favorite desserts, it’s simply divine.  The berry and cream cheese combination is amazing.  I also love truffles, so I’ve decided to combine the two.  These truffles are purely decadent!  They are bursting with that unmistakable raspberry flavor, both from the raspberry jam and raspberry extract.  These truffles can be made without the raspberry extract if you’d prefer not to purchase it, just note the raspberry flavor won’t be as strong.  These truffles are equally amazing covered in white chocolate as they are covered in milk chocolate, so take your pick.  Be sure to store you truffles in the refrigerator.  It may seem strange to have chilled truffles but it’s just like cheesecake, it’s always chilled.  I even love these frozen too, so if you don’t finish them off in the first day or two just throw them in the freezer and enjoy them for weeks.
You may also like to try my White Chocolate Raspberry Cheesecake or White Chocolate Blueberry Cheesecake.

Raspberry Cheesecake Truffles

Yield: 22 truffles

Raspberry Cheesecake Truffles

Ingredients

  • 8 oz cream cheese, softened slightly
  • 14 graham cracker sheets, finely ground in a food processor
  • 3 Tbsp seedless raspberry jam
  • 3 Tbsp powdered sugar
  • 1/4 cup white chocolate chips, melted
  • 1/2 tsp raspberry or vanilla extract
  • 6-8 drops red food coloring
  • 1 3/4 cup milk chocolate chips or white chocolate chips (you can also use bark)
  • 1 1/2 Tbsp vegetable shortening
  • 2 graham cracker sheets, finely ground in a food processor (for topping)

Directions

  • In a mixing bowl, using a fork, mix together cream cheese, 14 ground graham cracker sheets, raspberry jam, and powdered sugar. Stir into well combine. Mix in 1/4 cup melted white chocolate chips, raspberry extract and food coloring. Blend well. Cover mixture with plastic wrap and freeze 1 hour, or until firm enough to form mixture into balls.
  • Remove mixture from freezer and scoop mixture out by tablespoons and form into balls. Place on a wax or parchment covered baking dish or plate. Cover truffle balls with plastic wrap and freeze 1 hour, or until firm enough to dip in chocolate.
  • Melt chocolate chips with shortening in microwave on 50% power in 30 second intervals stirring after each interval until melted and smooth (if using white chocolate I would do shorter intervals as white chocolate is more temperamental).
  • Remove truffles from freezer, using a toothpick or fork, dip truffle balls into melted chocolate. Return chocolate covered truffle to wax paper and sprinkle with ground graham cracker before chocolate hardens. Repeat process with remaining truffle balls. Place truffles in refrigerator and allow chocolate to harden. Store truffles in refrigerator in an airtight container.
http://www.cookingclassy.com/2011/12/raspberry-cheesecake-truffles/

21 comments

  • Anna: This is a nice break from all of the pure chocolate truffles recipes. I love the raspberry flavors. Yummy! Thanks for sharing! December 17, 2011 at 6:25pm Reply

  • Lisa: Oh how you make my mouth water with these. I love raspberry chocolates and these sound so easy to make too. December 18, 2011 at 11:02pm Reply

  • Megan & Marshall: Quick question, I’m in the middle of making these and I am having a bit of trouble with my white chocolate hardening as I try to mix it in. Is that par for the course or am I doing something wrong? February 12, 2012 at 3:13pm Reply

  • Jaclyn: Megan, my reply is probably too late, but I think your cream cheese may be too cold or the white chocolate chips aren’t warm enough? Sorry I wish I could help more but that’s all I could really think it might be. February 12, 2012 at 5:34pm Reply

  • Resa: Omg. I usually do not comment on blogs, but I really cannot get myself to stop clicking your recipies. I cannot wait to try this recipie and just about all of your coconut recipies!!! <3 July 4, 2012 at 8:00pm Reply

  • Jaclyn: Resa – I’m so glad to hear you are enjoying my blog =). Thanks so much for your comment, have a great day! July 6, 2012 at 9:06pm Reply

  • Lisa: Hi,

    I was wondering what exactly a graham cracker sheet is. I am looking at using this recipe to start with and then make other variations of flavors.

    Thank you. December 20, 2012 at 8:19pm Reply

    • Jaclyn: Lisa – a graham cracker sheet is just one whole sheet of the undivided graham cracker, usually it’s 4 broken along the perforation = 1 sheet. I think there are something like 11 sheets in each individually wrapped plastic package (in the keebler brand anyway). December 21, 2012 at 12:30am Reply

  • Sarah: Great recipe! Just wondering, I can’t seem to find in the directions where to put the vegetable shortening… December 25, 2012 at 11:09am Reply

    • Jaclyn: It’s with the chocolate for the coating. Hope you enjoy! December 25, 2012 at 12:07pm Reply

  • steph: Hi. Looks like a great recipe and I’d love to make it but I don’t think there is such a thing as graham cracker sheets here in Australia. I always hear or read recipes etc. with graham crackers but I don’t really know what they are. What can I use as a substitute? Thanks :) January 6, 2013 at 12:25am Reply

    • Jaclyn: I would say tea cookies, digestive biscuits or animal crackers would all be a fine substitute. Hope that helps and I hope you love them! January 6, 2013 at 12:21pm Reply

      • steph: Thanks! I can’t wait to try and made these on the weekend. Thanks for sharing. January 6, 2013 at 3:37pm Reply

        • Jaclyn: You’re very welcome, hope you love them! January 7, 2013 at 10:55pm Reply

  • Tiffany: Do you know where I can find raspberry extract? I live in Canada and apparently it’s really hard to find here! Any substitutes for this?

    Amazing recipe btw :) February 12, 2013 at 6:17pm Reply

    • Jaclyn: It’s usually just by the vanilla extract in the baking isle so if you can’t find it there then I’d recommend purchasing it online. You can make your own raspberry extract but it’s kind of a pain. There’s not really a good sub as its just highly concentrated flavor – everything else like fresh raspberries or jam would change the consistency as it would require quit a bit to get the same amount of flavor. February 12, 2013 at 11:22pm Reply

  • jpinkee4@yahoo.com: how big are the truffles? what did you use to scoop it? October 18, 2013 at 7:34am Reply

    • Jaclyn: Just a spoon, they are a little smaller than a golf ball if I’m remembering right. October 23, 2013 at 7:48am Reply

  • Kristen: Just made this recipe and all I can say is DELICIOUS! It’s a great dessert for ANY occasion! Absolutely wonderful recipe. :) January 20, 2014 at 10:01pm Reply

    • Jaclyn: I’m so glad you liked them Kristen! Thanks for your comment! January 21, 2014 at 10:17am Reply

  • Mel: I’m going to make these when I get a real
    Kitchen worth cooking in, I dnt even like truffles but these cannot be bad June 22, 2014 at 7:07pm Reply

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