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Lemon Raspberry Cheesecake Truffle Balls Recipe

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★★★★★

4.8 from 117 reviews

These Lemon Raspberry Cheesecake Truffle Balls are a delightful no-bake treat combining creamy lemon-zested cheesecake filling with the tartness of freeze-dried raspberries, all coated in smooth white chocolate and topped with crunchy raspberry bits. Perfect for elegant parties or casual snacking, these bite-sized truffles blend tangy citrus and sweet berry flavors into a luscious, creamy dessert with a buttery graham cracker texture.

Ingredients

Scale

Cheesecake Mixture

  • 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

Coating

  • 12 oz (340 g) white chocolate chips
  • 1 tablespoon (15 ml) coconut oil (optional, for thinning chocolate)
  • Extra freeze-dried raspberries, crushed (for topping)

Instructions

  1. Prepare Cream Cheese: Let the cream cheese soften at room temperature for 30-60 minutes to ensure it blends smoothly in the next steps. Meanwhile, zest and juice a large lemon, measure all ingredients, and line a baking sheet with parchment paper or wax paper for the finished truffles.
  2. Beat Cream Cheese: In a medium mixing bowl, beat the softened cream cheese with a hand mixer for about one minute until it becomes smooth and creamy, providing the perfect base texture.
  3. Add Flavorings: Incorporate powdered sugar, lemon zest, fresh lemon juice, and vanilla extract into the cream cheese. Beat the mixture until fully combined and fluffy, scraping the bowl sides as needed to ensure even mixing.
  4. Mix Graham Cracker Crumbs: Stir in the graham cracker crumbs gently until the mixture thickens and begins to pull away from the sides of the bowl, giving it body and a bit of texture.
  5. Fold in Raspberries: Carefully fold in the crushed freeze-dried raspberries, distributing them evenly without overmixing to maintain their texture within the cheesecake base.
  6. Chill Mixture: Refrigerate the mixture for at least 20 minutes or up to an hour to allow it to firm up enough for scooping and rolling. If the mixture remains too soft, add more graham cracker crumbs and chill again until scoopable.
  7. Form Truffle Balls: Using a small cookie scoop or spoon, portion about one tablespoon of mixture per truffle. Roll each portion between your hands to form smooth balls, then place them on the prepared baking sheet. You should get approximately 18 to 22 truffles.
  8. Freeze for Firmness: Freeze the shaped truffle balls for 10-15 minutes to help them hold their shape during the dipping process.
  9. Melt White Chocolate: In a microwave-safe bowl, combine the white chocolate chips and optional coconut oil. Microwave in 30-second bursts, stirring after each, until the chocolate is smooth and fully melted. Alternatively, melt using a gentle double boiler method.
  10. Coat Truffles: Drop a chilled truffle ball into the melted white chocolate. Use a fork to roll and coat the ball completely, then lift it out allowing excess chocolate to drip off. Place back on the lined baking sheet and immediately sprinkle the tops with additional crushed freeze-dried raspberries while the coating is still wet.
  11. Repeat Coating: Continue coating all truffle balls in white chocolate, reheating the chocolate periodically if it begins to thicken.
  12. Set and Store: Allow the coated truffles to set at room temperature or refrigerate them for about 10 minutes until the chocolate firm. Store the finished truffles chilled in an airtight container until ready to serve.

Notes

  • For best texture, fully soften the cream cheese before mixing.
  • If the mixture is too soft to roll, add more graham cracker crumbs gradually.
  • The coconut oil is optional but helps thin the white chocolate for easier coating.
  • Freeze the truffles before dipping to maintain their shape during the chocolate coating.
  • Store truffles in the refrigerator for up to 5 days.
  • Allow truffles to come to room temperature briefly before serving for optimal flavor and texture.

Keywords: lemon cheesecake truffles, raspberry truffle balls, no bake cheesecake bites, white chocolate truffles, lemon raspberry dessert

Find it online: https://nayabaker.com/lemon-raspberry-cheesecake-truffle-balls-recipe/