- 8 oz. cream cheese-softened
- ½ cup powdered sugar
- 1 teaspoon vanilla
- ¾ cup cool whip
- ¾ fresh raspberries-washed and well dried
- ¾ cup graham crackers crumbs
- 15 oz semi-sweet baking chocolate-coarsely chopped
With a mixer beat the cream cheese, powdered sugar and vanilla until light and fluffy. Mix in raspberries to incorporate into cream cheese. Add cool whip and stir with a spatula. Add graham cracker crumbs and stir to combine. Set in the freezer for 2 hours. Line a tray with parchment paper and set aside. With a tablespoon or small ice cream scoop drop dollops of the cheesecake mixture onto parchment paper. Shape each dollop with your hand into a nice round balls. Set the truffles in the freezer until completely frozen. Melt the chocolate and let it sit for 5 minutes to slightly cool so the truffles won’t melt while dipping. Remove truffles from the freezer and begin dipping into the chocolate using a fork or a spoon. Work in small batches. Place chocolate covered truffles onto parchment paper. When finished with dipping process, transfer leftover melted chocolate into a zip lock bag, cut off the corner and drizzle over the truffles.
Store in the freezer or refrigerator and take out when ready to serve. They soften quickly at the room temperature.