Raspberry Cheesecake Truffles

Published December 17, 2011. Updated January 24, 2019

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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.

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5 from 1 vote

Raspberry Cheesecake Truffles

The perfect homemade treat! A bright raspberry cream filling surrounded by a layer of rich chocolate.
Servings: 22
Prep25 minutes
Cook10 minutes
Chill1 hour
Ready in: 1 hour 35 minutes


  • 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)


  • 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.

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  • Linda

    I am wondering if one could add some of the freeze-dried raspberry powder that is left in the bottom of cans? I’ve kept it because I don’t want to throw it out but not every recipe adapts well to adding the powder…

  • Emilie

    Kind of a strange question, but is it alright to use your photos of these truffles as reference for an illustration? It’s not for commercial use or anything, I just think the colors are perfect and I’d love to draw them!

  • Donna

    I would like to make the Raspberry Cheesecake Truffles for Valentines Day. Would it be best to use white chocolate bark and add a few drops of red food coloring or purchase the Wilton pink colored chocolate discs? With using food coloring I could make a few differen shades of pink and use tiny pink, white and red heart sprinkles on top.

  • 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

  • Kristen

    Just made this recipe and all I can say is DELICIOUS! It’s a great dessert for ANY occasion! Absolutely wonderful recipe. :)

    • Jaclyn

      Jaclyn Bell

      Just a spoon, they are a little smaller than a golf ball if I’m remembering right.

  • 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 :)

    • Jaclyn

      Jaclyn Bell

      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.

  • 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 :)

    • Jaclyn

      Jaclyn Bell

      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!