Raspberry Cheesecake Truffles

Even recipes which don’t have cream cheese in original, get this tasty addition as soon as they get their turn in my kitchen. That was the case with my Strawberry Cream Cheese Cookies or Oreo Cheesecake Chocolate Cake and even my latest post on the blog, Raspberry Coffee Cake had to have a tasty layer of cheesecake filling.

Now, it’s time for truffles, of course, cheesecake truffles. Oh, just how tasty are these small bites. The creamy filling is made of ingredients which are in every no bake cheesecake: cream cheese, sugar, graham crackers and cool whip.

Ingredients

• 8 oz. cream cheese-softened
• 1/2 cup powdered sugar
• 3/4 cup cool whip
• 1 teaspoon vanilla
• 3/4 cup fresh raspberries-washed and well dried
• 3/4 cup graham crackers crumbs
• 15 oz semi-sweet baking chocolate-coarsely chopped

Instructions

1. With a mixer beat the cream cheese, powdered sugar and vanilla until light and fluffy. Mix in raspberries to incorporate into cream cheese.
2. Add cool whip and stir with a spatula.
3. Add graham cracker crumbs and stir to combine. Set in the freezer for 2 hours.
4. Line a tray with parchment paper and set aside.(Make sure you have enough room in your freezer for tray because the truffles must chill after being rolled).
5. With a tablespoon or small ice cream scoop drop dollops of the cheesecake mixture onto parchment paper. Shape each dollop with your hand into a nice round balls.(if it’s too soft to work with, place the dollops in the freezer for a while).
6. Set the truffles in the freezer until completely frozen (it might take couple hours).
7. Melt the chocolate and let it sit for 5 minutes to slightly cool so the truffles won’t melt while dipping.
8. ..............................................

For full instructions please see : omgchocolatedesserts.com

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