Creamy raspberry cheesecake truffles coated in rich chocolate. Perfect no-bake dessert for parties.

Scale

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

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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.

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.