Raspberry Cheesecake Bites (Print Version)
Rich cheesecake rounds loaded with juicy raspberries and crunchy graham, covered in silky dark chocolate.
# Ingredients:
→ Truffle Base
01 -
¾ cup graham cracker crumbs
02 -
¾ cup fresh raspberries, dried well after washing
03 -
¾ cup Cool Whip
04 -
1 teaspoon vanilla
05 -
8 ounces cream cheese, softened to room temp
06 -
½ cup powdered sugar
→ Coating
07 -
15 ounces semi-sweet baking chocolate, chop into big pieces
# Steps:
01 -
Grab a bowl and whip the cream cheese, sugar, and vanilla until it's looking fluffy. Toss in the raspberries next so it all comes together.
02 -
Gently fold the Cool Whip in with a spatula, then sprinkle in the graham cracker crumbs and mix until they're spread around.
03 -
Pop this filling into the freezer. Leave it alone for about 2 hours so it gets stiff enough to work with.
04 -
Scoop out portions with your spoon or scooper onto a tray lined with parchment. Roll them into balls using your hands for best results.
05 -
Slide the tray back in the freezer. Give it another couple hours to get those truffles totally solid.
06 -
Melt down all that chocolate and wait a few minutes until it's cooled a bit. Dunk cold truffles into the chocolate using a fork, making sure every inch is coated.
07 -
Take any leftover chocolate, fill a zip bag or piping bag, snip the end, and squiggle some drizzles across the tops.
# Helpful Notes:
01 -
Truffles get soft fast, so work quick when coating them
02 -
Keep these in the fridge or freezer until you want to eat them