Raspberry Cheesecake Truffles (Print Version)

Fresh raspberries blend into no-bake cheesecake truffles, elegantly covered in white chocolate with a touch of berry powder on top.

# Ingredients:

→ Filling

01 - 1/4 cup mashed fresh raspberries or raspberry preserves
02 - 8 oz softened cream cheese
03 - 1 tsp vanilla extract
04 - 1/4 cup powdered sugar

→ Outer Layer

05 - 1 tbsp coconut oil or shortening (optional)
06 - 1 cup white chocolate chips or melting wafers

→ Decoration

07 - Powder made from freeze-dried raspberries or crushed berries

# Steps:

01 - Mix together cream cheese, powdered sugar, and vanilla till creamy. Stir in raspberries. Put in fridge for half an hour to firm up.
02 - Scoop out tablespoons of mixture and roll into balls. Set them on a baking sheet lined with parchment paper.
03 - Let the balls chill in the freezer for about an hour, or until they’re hardened.
04 - Heat white chocolate and coconut oil in the microwave for 20 seconds at a time, stirring each time until smooth.
05 - Dip the frozen balls into the melted chocolate using a fork or toothpick. Shake off the extra coating.
06 - While the chocolate is still wet, sprinkle with raspberry powder or drizzle additional chocolate on top.
07 - Put the coated balls in the fridge for at least half an hour, so the coating can harden completely.

# Helpful Notes:

01 - Prepare in advance and store in fridge for up to 5 days.
02 - Swap raspberries for other fruits or jams.
03 - Can be stored in freezer for up to 3 months.

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