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Creamy Lemon Raspberry Cheesecake Truffles

lemon raspberry cheesecake truffles - featured image
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These creamy lemon raspberry cheesecake truffles are a quick, easy, and impressive dessert featuring tangy raspberries, zesty lemon, and a rich cream cheese filling, all coated in silky white chocolate. Perfect for parties, gifting, or a sweet treat at home, they come together in under 30 minutes with just five main ingredients.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup fresh raspberries, mashed (or frozen, thawed and drained)
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1/3 cup graham cracker crumbs
  • 9 oz white chocolate, chopped (for melting and dipping)
  • 1/2 cup powdered sugar (optional, to taste)
  • Pinch of salt

Instructions

  1. Mash raspberries with a fork until mostly smooth. If using frozen, thaw and drain first.
  2. In a medium mixing bowl, beat softened cream cheese with a hand mixer for 1 minute until fluffy and smooth.
  3. Add lemon zest and lemon juice to the cream cheese and mix until evenly distributed.
  4. Gently fold in the mashed raspberries with a spatula, just enough to swirl through the cream cheese.
  5. Sprinkle in graham cracker crumbs and stir until the mixture thickens and holds its shape. Add more crumbs if too soft.
  6. Taste and add powdered sugar and a pinch of salt if desired. Stir until combined.
  7. Portion out 18–20 balls (about 1 tablespoon each) using a small cookie scoop or spoon. Roll gently between palms to smooth and place on a parchment-lined baking sheet.
  8. Freeze truffles for 15–20 minutes until firm enough to dip.
  9. Melt white chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, or use a double boiler.
  10. Dip each chilled truffle into melted white chocolate using a fork, swirling to coat. Let excess drip off and return to parchment.
  11. Allow truffles to set at room temperature for 15–20 minutes or chill for 5 minutes. Decorate with lemon zest, freeze-dried raspberry crumbs, or graham cracker dust if desired.
  12. Serve slightly chilled and enjoy!

Notes

For gluten-free, use GF graham crackers. For dairy-free, use plant-based cream cheese and dairy-free white chocolate. Do not overmix after adding raspberries to avoid runny filling. Chill truffles well before dipping in chocolate. Decorate immediately after dipping for toppings to stick. If mixture is too sticky, add more crumbs; if crumbly, add a splash of lemon juice or more cream cheese. Truffles can be made ahead and stored in the fridge for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: cheesecake truffles, lemon raspberry, white chocolate, easy dessert, no bake, party treats, homemade truffles, cream cheese, quick dessert, gluten-free option

Find it online: https://blipflavor.com/creamy-lemon-raspberry-cheesecake-truffles-recipe-easy-5-ingredient-white-chocolate-treats/