If you’re searching for a sweet treat that’s creamy, chocolatey, and bite-sized, these Raspberry Cheesecake Truffles are your new favorite dessert. They combine the smooth richness of cheesecake with the tart sweetness of raspberries, all wrapped in a glossy chocolate shell — perfect for parties, holidays, or any time you want something elegant yet easy.
Why You’ll Love This Raspberry Cheesecake Truffles Recipe
These truffles are everything you want in a dessert: creamy, fruity, and indulgent. They’re no-bake, which means no oven time — just mix, chill, dip, and serve. The tang of raspberries balances the sweetness of chocolate, creating a luxurious taste in every bite.
They’re also ideal for sharing! Whether it’s a festive gathering, Valentine’s Day, or a birthday celebration, these truffles bring a gourmet touch without complicated prep. Plus, they can be made ahead and stored, making them perfect for planners.
Ingredients for Raspberry Cheesecake Truffles
Cheesecake Base
- 8 oz (227 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- ½ cup (180 ml) whipped topping (like Cool Whip)
- ¾ cup (75 g) graham cracker crumbs
Filling
- 1 cup (110 g) fresh raspberries, washed and dried
Chocolate Coating
- 15 oz (425 g) semi-sweet baking chocolate, coarsely chopped
Ingredient Notes & Substitutions
- Cream Cheese: Use full-fat for richness, or reduced-fat for a lighter option.
- Whipped Topping: Homemade whipped cream works too—just whip until stiff peaks form.
- Raspberries: Fresh are best, but thawed frozen raspberries can work if drained well.
- Graham Cracker Crumbs: For a gluten-free version, use GF cookie crumbs.
- Chocolate Coating: You can use dark chocolate or white chocolate for a flavor twist.
- Vegan Option: Replace cream cheese and whipped topping with vegan versions, and use dairy-free chocolate.
Step-by-Step Instructions
Step 1 – Make the Cheesecake Base
In a large mixing bowl, beat softened cream cheese with powdered sugar and vanilla until smooth and creamy. The texture should be light and fluffy, like traditional cheesecake filling.
Step 2 – Add Raspberries
Gently fold in the raspberries, trying not to crush them too much — a few bits of fruit give beautiful bursts of flavor.
Step 3 – Add Whipped Topping and Crumbs
Using a spatula, fold in the whipped topping and graham cracker crumbs until well combined. The mixture should be thick but spoonable.
Step 4 – Chill the Mixture
Place the bowl in the freezer for about 2 hours, or until the mixture is firm enough to scoop. Chilling makes shaping much easier.
Step 5 – Shape the Truffles
Use a small cookie scoop or spoon to form small balls. Roll them quickly between your palms to make even shapes. Place them on a parchment-lined tray.
Step 6 – Freeze Again
Put the tray of truffles back into the freezer for 30–60 minutes until solid. This step helps the chocolate coating adhere perfectly.
Step 7 – Melt the Chocolate
In a microwave-safe bowl, heat the chopped chocolate in 20-second bursts, stirring after each until fully melted and smooth. Alternatively, melt it over a double boiler.
Step 8 – Dip the Truffles
Using a fork or dipping tool, dip each chilled truffle into the melted chocolate. Let the excess drip off and return each one to parchment paper.
Step 9 – Decorate & Chill
If you like, drizzle extra melted chocolate over the top for a fancy finish. Chill in the refrigerator for 30 minutes or until set.
Pro Tips for Success
- Chill thoroughly: Firm filling means easy dipping and perfect shape.
- Dry raspberries well: Too much moisture can make the filling runny.
- Don’t skip the freezer step: Cold truffles coat better and hold their form.
- Use high-quality chocolate: It melts smoother and tastes richer.
- Work in small batches: Keep half the truffles frozen while you dip the rest.
- Store properly: Keep them chilled for the best texture.
Flavor Variations
- White Chocolate Raspberry: Swap semi-sweet for white chocolate coating.
- Lemon Raspberry Cheesecake: Add 1 tsp lemon zest to the filling.
- Dark Chocolate Almond: Sprinkle crushed almonds on top.
- Oreo Raspberry Truffles: Replace graham crumbs with crushed Oreos.
- Coconut Bliss: Roll in shredded coconut before the chocolate sets.
Serving Suggestions
Serve these truffles in mini paper cups or on a dessert platter. They pair beautifully with tea, coffee, or sparkling juice. For parties, arrange them in layers on a tiered tray or gift box — they make gorgeous edible gifts!
Storage and Freezing Instructions
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 1 month; thaw in the fridge before serving.
- Avoid moisture: Keep away from humidity to maintain the chocolate shell’s shine.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 145 kcal |
| Protein | 2 g |
| Carbohydrates | 14 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sodium | 65 mg |
FAQ About Raspberry Cheesecake Truffles
How long do raspberry cheesecake truffles last?
They last up to 5 days in the refrigerator if stored in a sealed container. For longer storage, freeze them and thaw as needed.
Can I use frozen raspberries?
Yes, but let them thaw completely and pat them dry. Excess liquid can make the filling too soft.
Why do my truffles fall apart when dipping?
They likely weren’t chilled enough. Always freeze until firm before dipping into melted chocolate.
Can I make these ahead of time?
Absolutely! These are great make-ahead desserts. Simply store them in the freezer and dip in chocolate the day you plan to serve them.
Can I use a different fruit?
Yes! Try strawberries, blueberries, or even mango chunks for unique flavor variations.
Final Thoughts
These Perfect Raspberry Cheesecake Truffles for Parties are a delightful combination of smooth cheesecake, fruity raspberries, and rich chocolate — all in one bite. They look fancy but are incredibly easy to make, proving that a show-stopping dessert doesn’t need to be complicated. Whether for gatherings, gifts, or just a sweet craving, these truffles are sure to impress.
Print
Perfect Raspberry Cheesecake Truffles for Parties
- Total Time: 4 hrs
- Yield: 24 truffles 1x
- Diet: Vegetarian
Description
Creamy raspberry cheesecake truffles coated in rich chocolate. Perfect no-bake dessert for parties.
Ingredients
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
½ cup whipped topping
¾ cup graham cracker crumbs
1 cup fresh raspberries
15 oz semi-sweet baking chocolate
Instructions
1. Beat cream cheese, powdered sugar, and vanilla until smooth.
2. Fold in raspberries, whipped topping, and graham cracker crumbs.
3. Freeze mixture until firm (about 2 hours).
4. Scoop and roll into balls; freeze again until solid.
5. Melt chocolate and dip truffles.
6. Drizzle extra chocolate if desired.
7. Chill until set and enjoy.
Notes
Use high-quality chocolate for best coating.
Keep truffles chilled until serving.
For gluten-free, use GF cracker crumbs.
Vegan? Swap for plant-based cream cheese and chocolate.
- Prep Time: 30 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 145
- Sugar: 11 g
- Sodium: 65 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
