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.

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Raspberry Cheesecake Truffles

5 from 1 vote

Yield: 22 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)

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. 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.

26 comments

  • 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… September 8, 2018 at 4:49am Reply

    • Jaclyn: I think that should be fine. September 11, 2018 at 10:00am Reply

  • 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! April 1, 2018 at 2:53pm Reply

    • Jaclyn: Sure that would be cool. :) I’d love to see a photo of the finished drawing, you can send to cookingclassy@yahoo.com. April 2, 2018 at 3:25pm Reply

  • 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. January 4, 2018 at 9:54pm 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

  • 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

  • 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

  • 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

  • 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

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