If you’re looking for a dreamy, make-anywhere treat that combines tangy berries, creamy cheesecake, and luscious white chocolate, Raspberry Cheesecake Truffles are about to become your new dessert obsession. Each bite is like a hug from your favorite bakery: creamy, fruity, sweet, and just a tad tart. They’re no-bake, wonderfully simple, and always a showstopper, whether you’re sneaking one from the fridge or piling them high for a celebration. Trust me, you’ll find yourself craving these gorgeous little truffles all year round!

Raspberry Cheesecake Truffles Recipe - Recipe Image

Ingredients You’ll Need

This easy recipe proves that a handful of pantry staples can create absolute magic. Each ingredient brings something special to the table—a pop of color, a burst of flavor, or that irresistibly creamy texture that makes Raspberry Cheesecake Truffles so memorable.

Cream cheese (8 oz, softened): The heart and soul of the truffle, giving it that unmistakable cheesecake richness and smoothness.
Freeze-dried raspberries (1 cup): Packed with intense raspberry flavor and vibrant color, these blend into a tangy powder for maximum impact.
Graham cracker crumbs (1 1/2 cups): Provide authentic cheesecake taste and a little bit of crunch within the creamy filling.
Powdered sugar (1/2 cup): Sweetens the truffles while keeping the texture delicate and smooth—no grainy sugar crystals here!
Vanilla extract (1 teaspoon): Rounds out every flavor with warmth and extra depth—don’t skip it!
White chocolate (10 oz, melted): The perfect creamy-sweet shell that pairs beautifully with berry and cheesecake notes.
Optional: Extra crushed freeze-dried raspberries or graham cracker crumbs: For rolling or sprinkling on top, these add visual flair and a little flavor pop.

How to Make Raspberry Cheesecake Truffles

Step 1: Pulverize the Raspberries

Start by adding the freeze-dried raspberries to your food processor. Pulse the berries until you’re left with a fine, vivid pink powder. This little step might seem simple, but it transforms your truffles from ordinary to stunning, both in color and flavor.

Step 2: Make the Creamy Cheesecake Mixture

In a medium-sized mixing bowl, beat the softened cream cheese until it’s completely smooth and fluffy. Now, add the raspberry powder, graham cracker crumbs, powdered sugar, and vanilla extract. Stir everything together until you’ve got a thick, cohesive dough—get ready for those irresistible aromas!

Step 3: Chill the Mixture

Pop the bowl into the fridge for 30 minutes. This is the secret to making perfectly scoop-able truffle balls that won’t fall apart in your hands. Patience pays off—the flavors deepen, and the mixture firms up beautifully.

Step 4: Shape Your Truffles

Once the mixture is chilled, use a small cookie scoop or your hands to roll the dough into 1-inch balls. Place each truffle on a parchment-lined baking sheet. For best results, arrange them with a little space in between so they don’t stick together later.

Step 5: Freeze to Set

Transfer the tray to your freezer for about 15–20 minutes. This quick chill helps the truffles hold their shape when it’s time for dipping, and it also makes coating them in white chocolate so much easier.

Step 6: Dip in White Chocolate Bliss

Once chilled and firm, dip each truffle into your melted white chocolate, letting the excess chocolate drip away before placing them back on the parchment. Here’s your moment to get fancy—while the coating is still tacky, shower the tops with extra raspberry powder or graham crumbs for a sparkling finish.

Step 7: Final Chill and Enjoy!

Barely any waiting left! Slide the tray back into the fridge for another 10–15 minutes until the chocolate hardens completely. Now comes the best part—admire your creation, then try not to devour the whole batch at once.

How to Serve Raspberry Cheesecake Truffles

Garnishes

The secret to irresistible Raspberry Cheesecake Truffles is all in the finishing touches. A sprinkle of extra freeze-dried raspberry powder on top makes them look like jewel box treats; a dusting of graham cracker crumbs brings a classic cheesecake flair. For an added pop, try a few white chocolate curls or tiny mint leaves for extra elegance for parties.

Side Dishes

A bowl of fresh berries—raspberries, blackberries, or blueberries—makes a bright and refreshing side to these decadent truffles. For a fancier affair, set out a platter with sliced pound cake or crisp shortbread cookies to complement textures and flavors. If you’re feeling even more decadent, a hot espresso or a glass of dessert wine will turn your plate of Raspberry Cheesecake Truffles into a full-on event.

Creative Ways to Present

Presentation can be half the fun! Stack your truffles in a pretty glass jar tied with ribbon, or arrange them in candy papers for a boutique-inspired look. For special occasions, pile them high on a tiered dessert stand or slide a few into favor bags for edible gifts. Raspberry Cheesecake Truffles are also perfect for tucking into lunchboxes, picnic baskets, or a midnight snack drawer—no occasion necessary!

Make Ahead and Storage

Storing Leftovers

To keep your Raspberry Cheesecake Truffles at their creamy best, pop them in an airtight container and store them in the refrigerator. They’ll stay fresh and fabulous for up to 5 days, so you can make a batch ahead and enjoy a sweet bite anytime a craving hits.

Freezing

Absolutely, these truffles freeze beautifully! Once set, transfer them to a freezer-safe container, layering parchment between rows to prevent sticking. They’ll keep for up to 2 months in the freezer—just thaw in the fridge before serving to bring back their silky-soft texture and vibrant flavor.

Reheating

There’s no reheating required for Raspberry Cheesecake Truffles. If you’ve frozen them, simply place in the refrigerator overnight or at room temperature for about 30 minutes before enjoying. This way, each bite is delightfully creamy, just as intended.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries sound tempting, but for this recipe, stick to freeze-dried. They bring concentrated flavor and keep the cheesecake mixture the perfect consistency—fresh will make things much too runny.

What’s the best way to melt white chocolate for dipping?

For fuss-free melting, use a microwave in 20-second bursts, stirring between each, until smooth. Or melt gently over a double boiler if you prefer. Just keep the chocolate moving so it doesn’t scorch.

Do these Raspberry Cheesecake Truffles need to be kept chilled?

Yes, they’re at their best when served chilled! The cream cheese base means they need refrigeration to keep their texture firm and safe to eat, especially in warmer weather.

Can I swap in dark chocolate or milk chocolate?

Definitely! While white chocolate gives these truffles a luscious, creamy finish and keeps the berry color bright, a dip in dark or milk chocolate adds a rich, bittersweet note that pairs beautifully with raspberry.

Are these truffles good for making ahead for parties?

Absolutely! Raspberry Cheesecake Truffles can be prepared several days ahead and hold up perfectly in the fridge. Their tidy size and gorgeous color also make them ideal for dessert tables or edible gifts.

Final Thoughts

There’s something truly magical about sharing a batch of homemade Raspberry Cheesecake Truffles with the people you love. Each one is a bite of joy—smooth, tangy, sweet, and downright irresistible. Don’t be surprised if they vanish faster than you expect. Give them a whirl in your kitchen, and you might just discover your new favorite sweet treat!

Raspberry Cheesecake Truffles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

Author: Emma
Total Time: 40 minutes (includes chilling)
Yield: 20 truffles 1x
Diet: Non-Vegetarian

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Description

These Raspberry Cheesecake Truffles are a delightful no-bake dessert that combines the flavors of creamy cheesecake with the tartness of raspberries, all coated in rich white chocolate. Perfect for a sweet treat or a special occasion!

Ingredients

Scale

Cheesecake Truffles:

8 oz cream cheese (softened)
1 cup freeze-dried raspberries
1 1/2 cups graham cracker crumbs
1/2 cup powdered sugar
1 teaspoon vanilla extract

Coating:

10 oz white chocolate (melted)
Optional: extra crushed freeze-dried raspberries or graham crumbs for coating

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Instructions

Prepare Raspberry Powder: Pulse freeze-dried raspberries in a food processor until finely ground.
Mix Truffle Ingredients: In a bowl, combine cream cheese, raspberry powder, graham cracker crumbs, powdered sugar, and vanilla extract until a dough forms.
Chill and Shape: Refrigerate mixture for 30 minutes, then roll into balls and place on a baking sheet. Freeze for 15–20 minutes.
Coat Truffles: Dip each ball in melted white chocolate, let excess drip off, and return to the sheet. Optionally, sprinkle with extra raspberry powder or graham crumbs.
Set and Serve: Chill until the chocolate sets, about 10–15 minutes. Enjoy!