Lemon raspberry cheesecake truffle balls served on a plate

Lemon Raspberry Cheesecake Truffle Balls

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why make this recipe

Lemon Raspberry Cheesecake Truffle Balls are a delightful treat that combines the tangy flavor of lemon with the sweetness of raspberries. These bite-sized desserts are perfect for any occasion, from a casual snack to a fancy gathering. They are easy to make and are sure to impress your guests with their beautiful appearance and delicious taste. Plus, they are no-bake, which means you can whip them up quickly, allowing you to enjoy more time with your loved ones.

how to make Lemon Raspberry Cheesecake Truffle Balls

Ingredients :

  • 8 oz (225 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup (90 g) graham cracker crumbs
  • 1/2 cup (15 g) freeze-dried raspberries, crushed
  • 12 oz (340 g) white chocolate chips (for coating)
  • 1 tablespoon (15 ml) coconut oil (optional, for thinning chocolate)
  • Extra freeze-dried raspberries, crushed (for topping)

Directions :

  1. Let the cream cheese soften at room temperature for 30-60 minutes. Zest and juice the lemon, measure all ingredients, and line a baking sheet with parchment or wax paper.
  2. In a medium mixing bowl, beat the cream cheese until smooth and creamy, about 1 minute with a hand mixer.
  3. Add the powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until fully combined and fluffy, scraping down the sides as needed.
  4. Stir in the graham cracker crumbs until the mixture thickens and starts to pull away from the sides of the bowl.
  5. Gently fold in the crushed freeze-dried raspberries, being careful not to overmix.
  6. Chill the mixture in the fridge for at least 20 minutes (or up to 1 hour) until firm enough to scoop and roll. If it’s too soft, add more graham cracker crumbs and chill again.
  7. Using a small cookie scoop or a spoon, portion out about 1 tablespoon of mixture per truffle. Roll between your hands to form balls and place on the prepared baking sheet (makes about 18-22 truffles).
  8. Freeze the truffle balls for 10-15 minutes to help them hold their shape during dipping.
  9. In a microwave-safe bowl, combine the white chocolate chips and coconut oil (if using). Microwave in 30-second bursts, stirring after each, until smooth and melted. Alternatively, melt gently over a double boiler.
  10. Drop a chilled truffle ball into the melted chocolate. Use a fork to roll and coat it, then lift it out, letting excess drip off. Return to the lined sheet and sprinkle with more crushed freeze-dried raspberries while the coating is wet.
  11. Repeat with all truffle balls, reheating chocolate as needed.
  12. Let the truffles set at room temperature or refrigerate for 10 minutes until the chocolate is firm. Store chilled until ready to serve.

how to serve Lemon Raspberry Cheesecake Truffle Balls

Serve these delightful truffle balls cold, directly from the fridge, for the best taste and texture. They make a perfect addition to any dessert platter or can be enjoyed on their own as a delicious snack. You can also place them in decorative treat bags for a sweet and thoughtful gift.

how to store Lemon Raspberry Cheesecake Truffle Balls

Store any leftover truffle balls in an airtight container in the refrigerator. They will remain fresh for about a week. If you want to keep them longer, you can freeze them for up to 2 months. To enjoy, simply let them thaw in the fridge before serving.

tips to make Lemon Raspberry Cheesecake Truffle Balls

  • Make sure the cream cheese is soft to ensure a smooth mixture.
  • Use a cookie scoop for even-sized truffles.
  • If you can’t find freeze-dried raspberries, you can use crushed regular raspberries, but they may add extra moisture.
  • For a fun twist, consider adding a pinch of sea salt to the melted chocolate for a sweet and salty flavor.

variation (if any)

You can customize these truffle balls by switching up the fruit. Swap the raspberries for strawberries or blueberries for a different flavor profile. You can also try using dark chocolate instead of white chocolate for a richer taste.

FAQs

Can I make these truffles ahead of time?

Yes, you can prepare these truffles a few days in advance. Just store them in the refrigerator until you’re ready to serve.

Can I use low-fat cream cheese?

Yes, you can use low-fat cream cheese, but it may affect the texture and flavor slightly. Full-fat cream cheese will give you a creamier result.

What can I use instead of white chocolate?

If you prefer, you can use milk chocolate or dark chocolate instead of white chocolate for coating the truffles. Just adjust the melting method accordingly.

Lemon Raspberry Cheesecake Truffle Balls

These no-bake Lemon Raspberry Cheesecake Truffle Balls combine tangy lemon and sweet raspberries for a delightful treat perfect for any occasion.
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Prep Time 1 hour
Total Time 1 hour
Servings: 20 truffles
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the truffles
  • 8 oz cream cheese, softened Make sure the cream cheese is soft.
  • 1 cup powdered sugar, sifted
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup graham cracker crumbs Add more if mixture is too soft.
  • 1/2 cup freeze-dried raspberries, crushed
For coating and serving
  • 12 oz white chocolate chips For coating
  • 1 tablespoon coconut oil (optional) For thinning chocolate
  • Extra freeze-dried raspberries, crushed For topping

Method
 

Preparation
  1. Let the cream cheese soften at room temperature for 30-60 minutes.
  2. Zest and juice the lemon, measure all ingredients, and line a baking sheet with parchment or wax paper.
Mixing
  1. In a medium mixing bowl, beat the cream cheese until smooth and creamy, about 1 minute with a hand mixer.
  2. Add the powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until fully combined and fluffy, scraping down the sides as needed.
  3. Stir in the graham cracker crumbs until the mixture thickens and starts to pull away from the sides of the bowl.
  4. Gently fold in the crushed freeze-dried raspberries, being careful not to overmix.
Chilling and Shaping
  1. Chill the mixture in the fridge for at least 20 minutes (or up to 1 hour) until firm enough to scoop and roll.
  2. Using a small cookie scoop or a spoon, portion out about 1 tablespoon of mixture per truffle. Roll between your hands to form balls and place on the prepared baking sheet (makes about 18-22 truffles).
  3. Freeze the truffle balls for 10-15 minutes to help them hold their shape during dipping.
Coating
  1. In a microwave-safe bowl, combine the white chocolate chips and coconut oil (if using). Microwave in 30-second bursts, stirring after each, until smooth and melted.
  2. Drop a chilled truffle ball into the melted chocolate. Use a fork to roll and coat it, then lift it out, letting excess drip off.
  3. Return to the lined sheet and sprinkle with more crushed freeze-dried raspberries while the coating is wet.
  4. Repeat with all truffle balls, reheating chocolate as needed.
Setting
  1. Let the truffles set at room temperature or refrigerate for 10 minutes until the chocolate is firm.
  2. Store chilled until ready to serve.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 60mgFiber: 1gSugar: 12g

Notes

Serve these delightful truffle balls cold, directly from the fridge, for the best taste and texture. They make a perfect addition to any dessert platter or can be enjoyed on their own as a delicious snack.

Tried this recipe?

Let us know how it was!