Description
These Lemon Raspberry Cheesecake Truffle Balls feature a creamy cheesecake center with a zing of lemon and pops of tart raspberry, all wrapped in a silky white chocolate shell. Perfect for parties, these bite-sized treats are easy to make and always a crowd-pleaser.
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1 cup (120 g) powdered sugar, sifted
- 1 tablespoon lemon zest (from 1 large lemon)
- 2 tablespoons (30 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup (90 g) graham cracker crumbs
- 1/2 cup (15 g) freeze-dried raspberries, crushed
- 12 oz (340 g) white chocolate chips (for coating)
- 1 tablespoon (15 ml) coconut oil (optional, for thinning chocolate)
- Extra freeze-dried raspberries, crushed (for topping)
Instructions
- Let cream cheese soften at room temperature for 30-60 minutes. Zest and juice the lemon, measure all ingredients, and line a baking sheet with parchment or wax paper.
- In a medium mixing bowl, beat the cream cheese until smooth and creamy, about 1 minute with a hand mixer.
- Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until fully combined and fluffy, scraping down the sides as needed.
- Stir in graham cracker crumbs until the mixture thickens and starts to pull away from the sides of the bowl.
- Gently fold in crushed freeze-dried raspberries, being careful not to overmix.
- Chill the mixture in the fridge for at least 20 minutes (or up to 1 hour) until firm enough to scoop and roll. If too soft, add more graham cracker crumbs and chill again.
- Using a small cookie scoop or spoon, portion out about 1 tablespoon of mixture per truffle. Roll between your hands to form balls and place on the prepared baking sheet (makes about 18-22 truffles).
- Freeze the truffle balls for 10-15 minutes to help them hold their shape during dipping.
- In a microwave-safe bowl, combine white chocolate chips and coconut oil (if using). Microwave in 30-second bursts, stirring after each, until smooth and melted. Alternatively, melt gently over a double boiler.
- Drop a chilled truffle ball into the melted chocolate. Use a fork to roll and coat, then lift out, letting excess drip off. Return to the lined sheet and sprinkle with more crushed freeze-dried raspberries while the coating is wet.
- Repeat with all truffle balls, reheating chocolate as needed.
- Let the truffles set at room temperature or refrigerate for 10 minutes until the chocolate is firm. Store chilled until ready to serve.
Notes
For gluten-free, use gluten-free graham crackers. For dairy-free, use vegan cream cheese and dairy-free white chocolate. Chill the mixture well before rolling and dipping for best results. If the filling is too sticky, add more graham cracker crumbs. Store truffles in the fridge for up to 5 days or freeze for up to a month.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 truffle ball
- Calories: 120
- Sugar: 9
- Sodium: 65
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
Keywords: lemon raspberry cheesecake truffles, party treats, no bake dessert, white chocolate truffles, easy cheesecake balls, spring dessert, summer dessert, bite-sized dessert, freeze-dried raspberries, lemon dessert