Ingredients:

  • 8 ounces (227g) cream cheese, softened, full fat
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/2 cups (150g) graham cracker crumbs (about 12 full sheets of graham crackers), finely crushed
  • 1 cup (125g) fresh or frozen raspberries
  • 2 tablespoons (30ml) water
  • 1 tablespoon (13g) granulated sugar
  • 1/2 teaspoon lemon juice
  • 12 ounces (340g) white chocolate, finely chopped
  • 1 tablespoon vegetable oil or coconut oil (for thinning)
  • Freeze-dried raspberries, crushed (for garnish)

Instructions:

  1. Crush the graham crackers into fine crumbs.
  2. In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla extract, and salt. Beat until well combined. Gently fold in the graham cracker crumbs until evenly distributed.
  3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or longer) to firm up.
  4. Combine raspberries, water, sugar, and lemon juice in a saucepan. Simmer until thickened, then strain and cool.
  5. Using a tablespoon or small cookie scoop, scoop out portions of the chilled cheesecake mixture and roll them into balls. Place the truffles on a parchment-lined baking sheet.
  6. Place the baking sheet with the truffles back in the refrigerator or freezer for another 30 minutes to help them firm up even more.
  7. Melt the white chocolate in a double boiler or microwave, stirring frequently until smooth. Stir in the oil to thin the chocolate slightly.
  8. Dip each truffle into the melted white chocolate, using a fork or dipping tools to coat completely. Allow excess chocolate to drip off.
  9. Sprinkle the dipped truffles with crushed freeze-dried raspberries while the chocolate is still wet.
  10. Place the truffles back on the parchment-lined baking sheet and refrigerate until the chocolate is set.