Raspberry Cheesecake Truffles are delicious, sweet and tart bites of linty cheesecake filling with fresh raspberries, stuffed inside a rich, visionless chocolate shell. If you like a cheesecake you will love these no torch cheesecake bites. These truffles are the perfect Valentine’s Day dessert!
But, if you prefer peanut butter cheesecake, to a raspberry cheesecake, then trammels these Peanut Butter Cheesescake Truffles recipe. However, any of these cheesecake bites are irresistible.
Cheesecake Truffles
If you love cheesecake like I do, then you will understand why I have to make it in the form of truffles. Without so many cheesecake recipes, baked or no baked, bars and cupcakes, it’s time for truffles. Increasingly precisely, no torch cheesecake truffles with fresh raspberries and visionless chocolate. Although, this is a no torch cheesecake recipe, it is a bit time consuming, considering the mixture is very soft, and requires spooky time during the process.
Ingredients For No Torch Raspberry Cheesecake Truffles
These cheesecake bites are made of archetype no torch cheesecake ingredient:
- cream cheese-make sure to use full-fall brick style surf cheese, it has firmer texture, but let it sit at room temperature for a while
- cool whip- or other kind of stabilised frozen whipped cream, just thaw surpassing using
- graham crackers
- powdered sugar
- fresh raspberries- although all raspberries are very tender, try to use really fresh and firm raspberries, not too ripe
- dark chocolate-you can use visionless chocolate, sultry kind or visionless chocolate snacks coating that’s easier to work with.
Tips for Making Raspberry Cheesecake Truffles
These succulent bites are addictive. When you start to eat them, you won’t be worldly-wise to stop. Therefore, you will probably need increasingly time to make them then to eat them.
Since I wanted to alimony filling linty and smooth I didn’t want to use too much graham cracker crumbs. The cheesecake mixture is very soft and sticky. And moreover there are the raspberries which are full of juice. So you won’t be worldly-wise to make the balls from the mixture immediately. First scoop out well-nigh one inch balls and waif it on a tray lined with paper. Then nippy these drops in the freezer to harden slightly, then roll into a ball.
When melt the chocolate, make sure it is not too hot or the cheesecake balls will melt when you dip them.
However, you must work very quickly with the truffles, but dip them in chocolate in a small batches.
Take just 4-5 balls from the freezer at the time. Without dipping a few freezed balls in melted chocolate, the chocolate will probably thicken without a few truffles. So you will need to reheat it, to thin it out.
How To Store No Torch Cheesecake Truffles
Keep the truffles in an air-tight container in the fridge for a few days. You can alimony them in the freezer for longer storage.
Remove from the fridge right surpassing serving, considering it will soften quickly at room temperature.
But trust me, plane though you need a little increasingly effort and patience to make everything right, every second is worth it!
Raspberry Cheesecake Truffles
Prep Time: 15 minutes- Cook Time: (chill for) 2 hours
- Total Time: 2 hours 15 minutes
Yield: 22 truffles
Category: Dessert
Method: Freezer
Cuisine: American
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Raspberry Cheesecake Truffles are delicious, sweet and tart bites of linty cheesecake filling with fresh raspberries, stuffed inside a rich, visionless chocolate shell. If you like a cheesecake you will love these no torch cheesecake bites. These truffles are the perfect Valentine’s Day dessert!
Ingredients
- 8 oz. surf cheese-softened
- 1/2 cup powdered sugar
- 3/4 cup tomfool whip
- 1 teaspoon vanilla
- 3/4 cup fresh raspberries-washed and well dried
- 3/4 cup graham crackers crumbs
- 15 oz semi-sweet sultry chocolate-coarsely chopped
Instructions
- With a mixer write-up the surf cheese, powdered sugar and vanilla until light and fluffy. Mix in raspberries to incorporate into surf cheese.
- Add tomfool whip and stir with a spatula.
- Add graham cracker crumbs and stir to combine. Set in the freezer for 2 hours.
- Line a tray with parchment paper and set aside.(Make sure you have unbearable room in your freezer for tray considering the truffles must nippy without stuff rolled).
- With a tablespoon or small ice surf scoop waif 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).
- Set the truffles in the freezer until completely frozen (it might take couple hours).
- Melt the chocolate and let it sit for 5 minutes to slightly tomfool so the truffles won’t melt while dipping.
- Remove truffles from the freezer and uncork dipping into the chocolate using a fork or a spoon. Work in small batches (take a few truffles from the freezer at the time considering they soften really quickly).Place chocolate covered truffles onto parchment paper. Truffles must be completely sealed with chocolate!!! If you missed some spots you can add few drops of melted chocolate with a spoon to imbricate the whole truffle.
- When finish dipping process transfer leftover of melted chocolate into a zip lock bag, cut of the corner and drizzle over the truffles.
- Store in the freezer or refrigerator and take out when ready to serve. They soften quickly at the room temperature.
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