Raspberry Cheesecake Truffles
Calling all cheesecake lovers and chocolate enthusiasts! Get ready to swoon over these White Chocolate Raspberry Cheesecake Truffles, little bursts of creamy, tangy cheesecake encased in a luxurious white chocolate shell.
Each bite is an explosion of flavor and texture, with smooth cheesecake filling studded with bursts of sweet raspberry and enrobed in decadent white chocolate. They’re easy to make, require no baking, and are perfectly portioned for satisfying your sweet tooth without going overboard.
Imagine:
- The velvety cream cheese filling melting on your tongue, bursting with fresh raspberry flavor.
- The crisp white chocolate coating, adding a delightful snap and rich chocolatey notes.
- The perfect balance of sweet and tangy, leaving you wanting more.
These truffles are ideal for special occasions like Valentine’s Day, birthdays, or simply a well-deserved treat. They also make stunning gifts that are sure to impress your loved ones. So, put on your apron, gather your ingredients, and get ready to whip up a batch of these bite-sized delights!
Don’t forget to check out the tips and variations to customize these truffles to your liking.
Questions I often get asked about this truffle recipe:
Can I substitute the white chocolate with milk chocolate?
Yes, you can substitute some or all of the white chocolate with milk chocolate or dark chocolate, depending on your taste preference. Be aware that the flavor profile will change.
Do I need to use heavy cream?
If you don’t have heavy cream, you can use milk with a higher fat content (around 4%) as a substitute. However, the texture may be slightly different.
What if I don’t have seedless raspberry jam?
You can use regular raspberry jam and strain it through a fine-mesh sieve to remove the seeds. Alternatively, you can use mashed fresh raspberries.
Can I make these truffles ahead of time?
Yes, you can make the filling and roll the truffles up to 2 days in advance. Store them in an airtight container in the refrigerator until you are ready to coat them.
How do I make these truffles gluten-free?
Make sure all your ingredients are gluten-free, including the white chocolate, cookies (if using for decoration),
What you need to make these raspberry cheesecake truffles:
Ingredients:
For the filling:
6 oz (170 g) white chocolate, chopped (not chips)
¼ cup (60 ml) heavy cream
8 oz (225 g) cream cheese, softened
1 cup (212 g) sour cream
1 cup (212 g) granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
½ cup (120 ml) seedless raspberry jam
For the coating:
12 oz (340 g) white chocolate, chopped
Optional decorations:
Cocoa powder
Powdered sugar
Chopped nuts
Sprinkles
How to make them:
Instructions:
Make the filling: In a double boiler or microwave-safe bowl, melt the white chocolate and heavy cream together, stirring frequently until smooth. Set aside to cool slightly.
In a large bowl, beat the cream cheese, sour cream, sugar, cornstarch, and vanilla extract until creamy and smooth. Slowly add the cooled white chocolate mixture and raspberry jam, beating until well combined.
Chill the filling in the refrigerator for at least 2 hours, or until firm enough to scoop.
Line a baking sheet with parchment paper.
Using a spoon or melon baller, scoop small portions of the chilled filling and roll them into balls. Place them on the prepared baking sheet.
Melt the coating chocolate: Use a double boiler or microwave, stirring frequently until smooth. Do not overheat.
Dip the truffles: One by one, dip each truffle ball into the melted white chocolate, using a fork to coat completely. Gently tap off excess chocolate and transfer back to the baking sheet.
Decorate (optional): While the chocolate is still wet, sprinkle with your desired decorations (cocoa powder, powdered sugar, chopped nuts, sprinkles).
Refrigerate: Chill the truffles for at least 30 minutes, or until the chocolate coating is set.
Tips:
For a stronger raspberry flavor, you can use freeze-dried raspberries instead of jam. Pulse them in a food processor until finely ground, then add them to the filling mixture.
If the filling is too soft to roll into balls, you can chill it for an additional 30 minutes or add a tablespoon of powdered sugar.
To make the truffles easier to dip, use a toothpick to hold them.
Store the truffles in an airtight container in the refrigerator for up to 5 days.
I hope you enjoy these delicious white chocolate covered Raspberry Cheesecake Truffles!
Printable Recipe:
Raspberry Cheesecake Truffles
Ingredients
For the filling:
- 6 oz (170 g) white chocolate, chopped (not chips)
- ¼ cup (60 ml) heavy cream
- 8 oz (225 g) cream cheese, softened
- 1 cup (212 g) sour cream
- 1 cup (212 g) granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ cup (120 ml) seedless raspberry jam
For the coating:
- 12 oz (340 g) white chocolate, chopped
Instructions
- Make the filling: In a double boiler or microwave-safe bowl, melt the white chocolate and heavy cream together, stirring frequently until smooth. Set aside to cool slightly.
- In a large bowl, beat the cream cheese, sour cream, sugar, cornstarch, and vanilla extract until creamy and smooth. Slowly add the cooled white chocolate mixture and raspberry jam, beating until well combined.
- Chill the filling in the refrigerator for at least 2 hours, or until firm enough to scoop.
- Line a baking sheet with parchment paper.
- Using a spoon or melon baller, scoop small portions of the chilled filling and roll them into balls. Place them on the prepared baking sheet.
- Melt the coating chocolate: Use a double boiler or microwave, stirring frequently until smooth. Do not overheat.
- Dip the truffles: One by one, dip each truffle ball into the melted white chocolate, using a fork to coat completely. Gently tap off excess chocolate and transfer back to the baking sheet.
- Decorate (optional): While the chocolate is still wet, sprinkle with your desired decorations (cocoa powder, powdered sugar, chopped nuts, sprinkles).
- Refrigerate: Chill the truffles for at least 30 minutes, or until the chocolate coating is set.
Notes
- For a stronger raspberry flavor, you can use freeze-dried raspberries instead of jam. Pulse them in a food processor until finely ground, then add them to the filling mixture.
- If the filling is too soft to roll into balls, you can chill it for an additional 30 minutes or add a tablespoon of powdered sugar.
- To make the truffles easier to dip, use a toothpick to hold them.
- Store the truffles in an airtight container in the refrigerator for up to 5 days.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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