Looking for a sweet treat for a sweet someone? Try these Raspberry Truffles — a perfect Valentine’s Day gift made with fresh raspberries and a chocolate coating for a delightful pairing.
January often brings healthier habits, but with Valentine’s Day approaching it’s time to consider a special dessert. These Raspberry Truffles are simple to make, bursting with fresh raspberry flavor and easily prepared ahead. Store them in the refrigerator or freeze them for longer storage.
You can coat the truffles with white or dark melting chocolate and customize decorations to match the occasion. The recipe is approachable for cooks of any skill level, making it a great choice for homemade gifts or party treats.
Kitchen Tools
- Food processor or blender: Needed to grind graham crackers into fine crumbs so the filling holds together smoothly.
- Large and small bowls: A microwavable small bowl is useful for melting chocolate; alternatively use a small saucepan.
- Measuring cups and spoons
- Cookie scoop (optional): Helps make uniformly sized truffles, though you can shape them by hand.
- Fork or spoon
Ingredients
- Cream cheese (softened)
- Whipped topping
- Vanilla extract
- Fresh raspberries (use fresh, not frozen, to avoid extra moisture and ensure bright flavor)
- Graham crackers (crumbs)
- Melting or baking chocolate (use melting wafers, almond/ivory bark or baking chocolate; chocolate chips behave differently and may not harden the same)
How To Make Raspberry Cheesecake Truffles
- Place graham crackers in a blender or food processor and pulse until fine with no large pieces remaining.
- Roughly chop the fresh raspberries and set aside.
- In a large bowl combine the graham cracker crumbs, softened cream cheese, whipped topping, vanilla extract and the raspberries. Mash and stir until evenly combined — using clean hands can make this step easier.
- Scoop or shape portions of the mixture into balls and place them on parchment-lined baking sheets or a large plate. Continue until all filling is used.
- Chill the truffles in the refrigerator for about 1 hour to firm up.
- Melt the chocolate in the microwave in short 20-second bursts, stirring between intervals, until smooth. Dip each chilled truffle in the melted chocolate, allowing excess to drip off, then return to the parchment.
- Let the chocolate set for 15 minutes or longer depending on the type used. Drizzle with extra chocolate or add decorations, then serve or store.
Decorating Ideas
Keep decorations simple or dress them up for Valentine’s Day. A quick drizzle of melted chocolate creates an elegant look with minimal effort. For more festive options:
- Add toppings: Press extra graham cracker crumbs, sprinkles, or a whole raspberry onto each truffle while the coating is still tacky so the toppings stick.
- Create designs: Use melted chocolate to pipe hearts, initials, or short messages for a personalized touch—this will take a little more time but looks impressive.
More Dessert Ideas
Oreo Truffle Balls
Nutella Rice Krispie Treats
Gingerbread Truffles
Snickerdoodle Blondies
Chocolate Bark with Peppermint
Cookie Butter Recipe
Common Questions
Store coated truffles in an airtight container in the refrigerator for up to two weeks.
Yes. Place truffles in a flat, airtight container or freezer bag and freeze for up to three months. Thaw in the refrigerator or at room temperature before serving.
I hope you enjoy these Raspberry Truffles — they make lovely gifts for Valentine’s Day, baby showers, or teacher treats.
Happy Eating!
Raspberry Truffles Recipe with White Chocolate
Caitlyn Erhardt
Ingredients
- 8 Oz Cream Cheese Softened
- ½ Cup Whipped Topping
- ½ teaspoon Vanilla Extract
- 1 Cup Fresh Raspberries
- 1 ½ Cups Graham Cracker Crumbs About 10 sheets
- 15 Oz Melting/Baking Chocolate I used half white and half dark
Instructions
- Add graham cracker sheets to a blender or food processor and pulse until fine. Roughly chop the fresh raspberries and set aside.
- Combine graham cracker crumbs, softened cream cheese, whipped topping, vanilla extract and raspberries in a large bowl and mash/stir to combine.
- Scoop or roll the filling into balls and place on parchment. Chill in the fridge for 1 hour.
- Melt the chocolate in short microwave bursts, stirring between. Dip each chilled truffle into the chocolate, allow excess to drip off, and return to the parchment.
- Let the coating harden (about 15 minutes), decorate if desired, and enjoy.
Notes
- Storing Leftovers: Keep truffles in an airtight container in the fridge for up to two weeks.
- Freezing: Freeze flat in a sealed container or freezer bag for up to three months; thaw before serving.
Thank you for sharing!