Dark Chocolate Raspberry Cheesecake Truffles Recipe
Prep Time:
3 hours
Cook Time:
2 minutes
Servings:
36 Pieces
Ingredients
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons unsweetened cocoa powder
  • ¾ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 (20-ounce) package bittersweet chocolate chips, melted, divided
  • 1 pint fresh raspberries, halved
  • 2 sheets graham crackers, crushed
Directions
  1. Line a 9x13-inch baking pan and a standard baking sheet with parchment paper then set aside.
  2. Using a stand or hand mixer, beat cream cheese until smooth, about 1 minute.
  3. Add confectioners' sugar and beat until light and fluffy, about 2 to 3 minutes.
  4. Add cocoa, salt, and vanilla and beat until smooth.
  5. Melt ¼ cup chocolate chips in the microwave or over a double boiler.
  6. Pour chocolate into cheesecake mixture and beat to combine.
  7. Use a small scoop to portion a 1-inch mound of cheesecake. Press a raspberry half into the center.
  8. Transfer scoop, flat side down, onto the prepared 9x13-inch baking pan. Repeat with remaining cheesecake.
  9. Freeze at least 30 minutes or until firm; use your hands to roll each mound into a smooth ball.
  10. Freeze at least 2 hours or overnight.
  11. Melt remaining chocolate in the microwave or over a double boiler.
  12. Use a fork to dip one cheesecake ball at a time into the chocolate, coating and letting the excess drip off before transferring to the prepared baking sheet (spacing at least ½-inch apart).
  13. Drizzle remaining chocolate over coated truffles, one row at a time, sprinkling with crushed graham cracker crumbs before chocolate drizzle sets.
  14. Serve the cheesecake truffles.