No-bake cheesecake truffles filled with fresh raspberry, coated in white chocolate and topped with freeze-dried raspberry powder.

Units Scale

→ Cheesecake Filling

8 ounces cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

1/4 cup fresh raspberries, mashed (or raspberry preserves)

→ Coating

1 cup white chocolate chips or melting wafers

1 tablespoon coconut oil or shortening (optional)

→ Garnish

Freeze-dried raspberry powder or crushed freeze-dried raspberries

Cook Mode Prevent your screen from going dark

1- Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in mashed raspberries. Chill 30 minutes.

2- Roll tablespoon-sized scoops into balls. Place on parchment-lined sheet.

3- Freeze balls for 1 hour until firm.

4- Melt white chocolate with coconut oil in microwave in 20-second intervals, stirring between each.

5- Using fork or toothpick, dip frozen balls in melted chocolate. Let excess drip off.

6- While chocolate is wet, sprinkle with raspberry powder or drizzle with extra white chocolate.

7- Refrigerate at least 30 minutes until coating sets.