Pin it
Turn your favorite cheesecake into stylish little bites with these rich raspberry cheesecake truffles. Tangy berries pop through a silky center, all wrapped in chocolate. They’re the best treat when you want something sweet and special.
Found these during one wild December baking spree. Instantly became the family’s go-to. First taste? Pure magic—just melts in your mouth and you’ll want another right away.
Decadent Ingredients Rundown
- Pure vanilla extract: Go for the real deal, not the fake stuff—it makes all the difference
- Powdered sugar: Sift it first so everything mixes smooth, no little lumps hiding
- Whole grain cookies: Graham crackers or digestives, whatever you’ve got on hand works
- Fresh raspberries: Firm, bright ones give the best flavor and color to the filling
- Dark chocolate: Snag chocolate with at least 60% cocoa—you’ll want that rich shell
- Heavy cream: Fresh, cold, and full-fat for an ultra-rich, fluffy texture
- Cream cheese: Room temp makes it mix smooth—always grab the full-fat version
Making Flawless Truffles
- Final Setting:
- Let the chocolate harden up completely in the fridge. That crisp bite at the end is so worth it.
- Chocolate Magic:
- Melt the dark chocolate slow and steady over a double boiler till smooth, then dip each truffle. It’ll snap when you bite in.
- Shaping Process:
- After you chill the filling, scoop and roll it into balls quickly while it’s still cold. Less mess, better shape.
- Cookie Foundation:
- Add those cookie crumbs bit by bit and mix so they’re spread out everywhere.
- Cream Enhancement:
- Whip your cold cream until it holds soft peaks, then gently fold it into the berry-cheese mix without losing all that fluffiness.
- Raspberry Integration:
- Toss in crushed, fresh raspberries and fold gently. Leave some whole for surprise bursts of flavor.
- Prepare the Base:
- Start by mixing room temp cream cheese till it’s smooth as can be, then add in vanilla and powdered sugar, blending out any lumps.
Granny always swore by European butter for anything cheesy. I stuck with her trick here. The extra fat level makes these truffles next-level creamy.
Pin it
Tasty Pairings
Grab a fresh-brewed coffee or tea, then share these truffles for a little luxury. Want to impress? Set them out on a nice platter with mint and berries. Fancy, but so simple.
Tweak It Your Way
Switch up the berries—try strawberry or blackberry for a new vibe. Can’t do dairy? Coconut cream and plant-based cream cheese totally work here too.
Storing Tips
Pop these in an airtight box and chill for up to seven days. Before eating, let ‘em warm up for a bit so they go all soft and creamy inside.
Every time I make these, they’re more than just something sweet—they’re a little celebration all on their own. Share them at a potluck or just treat yourself after a long day. Either way, pure happiness in chocolate.
Frequently Asked Questions
- → How long do these pralines stay fresh?
- Pop these in the fridge in a sealed box and you’ll have about five days to enjoy them at their best.
- → Can I use frozen raspberries instead of fresh?
- Go for it, just let them thaw out and pat them dry so you don’t get a soggy middle.
- → Why do I need to freeze the mixture?
- Freezing the mix makes it way easier to roll into balls and coat with chocolate without them breaking.
- → What's the best chocolate for coating?
- Pick dark chocolate with 50-70% cocoa. It keeps things from getting too sweet and makes a nice crunchy shell.
- → Can I make these ahead for a party?
- Absolutely! You can fix them a day or two before, store in the fridge, and set out for a bit before eating so they’re just right.