Introduction

NoBake Raspberry Cheesecake Truffles are a delightful, bite-sized dessert that combines the creamy richness of cheesecake with the tart sweetness of raspberries, all coated in a smooth chocolate shell. Perfect for parties, gifting, or a quick sweet treat, these truffles require no oven and are simple to make. Their elegant appearance and burst of flavor make them an irresistible indulgence for any occasion.

Ingredients for NoBake Raspberry Cheesecake Truffles

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries (or frozen, thawed and drained)
• 1/2 cup graham cracker crumbs (about 4 full sheets)

For the Coating of NoBake Raspberry Cheesecake Truffles :

• 12 ounces white chocolate chips or melting wafers (or dark/milk chocolate, if preferred)
• 1 teaspoon coconut oil (optional, for smoother coating)
• 1/4 cup crushed freeze-dried raspberries or extra graham cracker crumbs (for garnish)

Preparation for NoBake Raspberry Cheesecake Truffles

Step 1: Prepare the Truffle Filling

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1-2 minutes.
2. Add powdered sugar and vanilla extract, beating until fully combined.
3. Gently mash the fresh raspberries with a fork (or pulse in a food processor) until mostly smooth, leaving some small chunks for texture. If using frozen raspberries, ensure they are well-drained.
4. Fold the mashed raspberries and graham cracker crumbs into the cream cheese mixture until evenly mixed.
5. Cover and refrigerate the mixture for 30 minutes to firm up, making it easier to shape.

Step 2: Shape the Truffles

1. Line a baking sheet with parchment paper or a silicone mat.
2. Using a small cookie scoop or teaspoon, scoop out about 1 tablespoon of the chilled mixture and roll it into a ball with your hands. Place on the prepared baking sheet.
3. Repeat until all the mixture is used, making about 20-24 truffles.
4. Freeze the truffle balls for 15-20 minutes to firm up before coating.

Step 3: Coat the Truffles for NoBake Raspberry Cheesecake Truffles

1. In a microwave-safe bowl, combine the white chocolate chips and coconut oil (if using). Microwave in 20-second intervals, stirring between each, until fully melted and smooth.
2. Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, letting excess drip off. Place back on the parchment-lined baking sheet.
3. Immediately sprinkle with crushed freeze-dried raspberries or graham cracker crumbs for garnish before the chocolate sets.
4. Repeat until all truffles are coated.

Step 4: Chill and Serve

1. Refrigerate the truffles for 10-15 minutes to set the chocolate coating.
2. Serve chilled or at room temperature for a softer texture.
3. Store in an airtight container in the refrigerator.

Variations for NoBake Raspberry Cheesecake Truffles

• Lemon Raspberry: Add 1 teaspoon lemon zest and 1 tablespoon lemon juice to the filling for a zesty twist.
• Dark Chocolate Berry: Use dark chocolate for the coating and substitute raspberries with blackberries or blueberries.
• Nutty Crunch: Roll the truffles in chopped almonds or pecans instead of graham crumbs for added crunch.

Cooking Notes for NoBake Raspberry Cheesecake Truffles

• Use full-fat cream cheese for the creamiest texture; low-fat versions may be too soft.
• Ensure raspberries are not overly wet to avoid a runny filling; pat dry if necessary.
• Work quickly when dipping to keep the truffles firm and the chocolate smooth.

Serving Suggestions

• Arrange on a decorative platter for a party or bridal shower dessert table.
• Pair with a hot cup of tea, coffee, or a glass of sparkling rosé for a sophisticated treat.
• Package in small gift boxes with tissue paper for a thoughtful homemade gift.

Tips

• Chill the truffle mixture thoroughly to make rolling easier; wet hands slightly to prevent sticking.
• Use high-quality chocolate for the coating to ensure a smooth, professional finish.
• Store truffles in the fridge for up to 1 week or freeze for up to 1 month; thaw in the fridge before serving.

Prep Time

20 minutes

Cooking Time

0 minutes (chilling time: 1 hour)

Total Time

1 hour 20 minutes (including chilling time)

Nutritional Information (per truffle, based on 24 truffles)

• Calories: 120-150 kcal
• Protein: 2-3 g
• Sodium: 50-70 mg

FAQs

Q1: Can I use frozen raspberries?
A: Yes, but thaw and drain them well to remove excess liquid, which can make the filling too soft.

Q2: Can I make these without a chocolate coating?
A: Yes, roll the truffles in extra graham cracker crumbs, powdered sugar, or cocoa powder for a simpler finish.

Q3: How do I prevent the chocolate from cracking?
A: Add coconut oil to the melted chocolate for a smoother, more flexible coating, and avoid drastic temperature changes.

Q4: Can I use a different fruit?
A: Yes, strawberries, blueberries, or mango work well. Adjust sugar if the fruit is less tart than raspberries.

Conclusion

No-bake raspberry cheesecake truffles are a decadent yet easy dessert that blends creamy, fruity, and chocolatey flavors in a perfect bite. Ideal for sharing or savoring solo, these truffles are a versatile treat that requires minimal effort for maximum reward. Try this recipe for a sweet, elegant addition to your dessert repertoire!