Raspberry Cheesecake Truffles

Raspberry Cheesecake Truffles are delicious, sweet and tart bites of creamy cheesecake filling hidden inside chocolate shell.

If you have had the chance to see the recipes I shared on my blog until now, you must have seen that I am a big fan of cheesecake. I simply love cheesecake in every form (especially this peanut butter cheesecake), whether it’s cake, cupcakes, or a classic salty dish – Chimichangas, which I just had to transform into a dessert and try to fill it with strawberry cheesecake.

Ingredients

• 8 oz. cream cheese-softened
• 1/2 cup powdered sugar
• 3/4 cup cool whip
• 1 teaspoon vanilla
• 3/4 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. .......................................

Read more please visit : omgchocolatedesserts.com

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