Introduction

Lemon Raspberry Cheesecake Truffle Balls are a delightful bite-sized treat combining creamy cheesecake with bright lemon and tart raspberries. Coated in smooth white chocolate and topped with freeze-dried raspberries, these truffles are perfect for parties, gifts, or an elegant dessert snack.

The image shows round white chocolate balls with smooth surfaces, each decorated with thin red and pink lines drizzled across the top. On the very top center of each ball, there is a single bright red raspberry and tiny yellow flower petals scattered around it for decoration. The white chocolate balls are arranged closely together on a white marbled surface, creating a soft and elegant look. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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.
Step 2: In a medium mixing bowl, beat the cream cheese until smooth and creamy, about 1 minute with a hand mixer.
Step 3: Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until fully combined and fluffy, scraping down the sides as needed.
Step 4: Stir in graham cracker crumbs until the mixture thickens and starts to pull away from the sides of the bowl.
Step 5: Gently fold in crushed freeze-dried raspberries, being careful not to overmix.
Step 6: 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.
Step 7: 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).
Step 8: Freeze the truffle balls for 10-15 minutes to help them hold their shape during dipping.
Step 9: 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.
Step 10: 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.
Step 11: Repeat with all truffle balls, reheating chocolate as needed.
Step 12: Let the truffles set at room temperature or refrigerate for 10 minutes until the chocolate is firm. Store chilled until ready to serve.

Tips & Variations

For a stronger raspberry flavor, increase the amount of freeze-dried raspberries or use a mix of freeze-dried and fresh raspberries inside the mixture.
If you prefer a smoother coating, add a little more coconut oil to thin the melted white chocolate.
Try dipping the truffles in dark or milk chocolate instead of white for a different flavor profile.
Use mini silicone molds to shape the truffles instead of rolling by hand for uniform shapes.

Storage

Store the truffle balls in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month. Allow refrigerated or frozen truffles to come to room temperature for a few minutes before serving to enjoy their full flavor and texture.

How to Serve

The image shows several round white chocolate balls placed close together on a white marbled surface. Each ball has a smooth, shiny white coating with red drizzle lines creating a crisscross pattern over the top. A single pink raspberry with a rough texture sits on the center of each ball, alongside small bright yellow sugar pieces around the raspberry. The overall look is neat, colorful, and detailed with three main layers: the white chocolate base, the red drizzle on top, and the raspberry with yellow sugar decorations centered above. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles dairy-free?

Yes, you can try using dairy-free cream cheese and vegan chocolate chips, but the texture and flavor may vary slightly.

Do I have to use freeze-dried raspberries?

Freeze-dried raspberries add a crunchy texture and intense flavor. If unavailable, you can substitute with finely chopped dried raspberries, but the texture will be softer.