If you are looking for a special dessert for your Valentine’s Day dinner for two, look no further. These Raspberry Cheesecake Truffles and decadent, pretty to look at and very easy to make.
If the idea of making home made truffles scares, you don’t let it. They really are very easy to make and the ingredients can be switched around to go along with the holiday or season. The sky is the limit for flavoring options. For today’s truffles, raspberry jam takes center stage.
These Raspberry Cheesecake Truffles have a lovely creamy center.
Whenever I used to buy boxes of chocolates, I would always go looking for the caramel or nut centers, and always shunned the cream centers. But for some reason, when I actually MAKE candy, I seem to prefer the sweet treats with a rich creamy center. Go figure!! The creamy center is flavored with cream cheese and raspberry jam. A few drops of red gel food coloring gives me the pretty pink center that I am looking for.
I used both dark and light chocolate to coat these delicious Raspberry Cheesecake Truffles. Melting it in the microwave is a cinch and is gone in just a couple of minutes. A bit of coconut oil helps the chocolate to melt smoothly.
I used a combination of pink sugar candy, pink red and white sprinkles and some Wilton heart shaped candies to decorate the top of the truffles. Also, a candy dipping tool made easy work of dipping the balls into the melted chocolate. I really love the little wire ladle. The melted chocolate drips off the finished truffle to make the process a breeze. Small Valentine’s day cupcake liners make pretty seasonal holders for the Raspberry Cheesecake Truffles.
Aren’t they pretty cooling on a wire rack?
I love that these pretty sweet treats require no baking. They store well in the fridge in an air tight container.
The question now is, will it be light chocolate or dark? Perhaps one of each is the answer!
For more Valentine’s Day Sweet treats, be sure to visit my Pinterest Valentine’s Day Board.
- For the filling:
- 8 oz. cream cheese, slightly softened
- 1 cup plus 2 tbsp. graham cracker crumbs
- ¼ cup confectioners’ sugar
- Splash of vanilla extract
- 6 tbsp. raspberry jam
- a few drops of red gel food coloring
- For the coatings:
- 8 oz. semisweet chocolate
- 8 oz. premium white baking chocolate
- 2 tbsp coconut oil, divided
- For decoration
- Sugar Candy
- Heart candies
- In the bowl of a stand mixer, combine the cream cheese, graham cracker crumbs, confectioners’ sugar , and vanilla extract. Mix until smooth. Gently fold in the raspberry jam and a few drops of red food coloring.
- Cover and place the mixture in the refrigerator to chill until it is firm enough to scoop and make into ball shapes.
- Using a small scoop, drop 1 inch size balls onto a silicone mat on a baking sheet. Transfer the baking sheet to the refrigerator or freezer to chill until the dough is very firm.
- To coat the truffles, combine 1 tbsp of coconut oil with each type of chocolate in two bowls. Microwave them each for 1 minute, stir and continue in 20 second increments until the chocolate mixtures have melted.
- Dip the balls one at a time in the chocolate, gently shaking off the excess before returning a wire rack lined underneath with parchment paper. Decorate with the sprinkles and other toppings while the chocolate is still soft.
- Store in an air tight container in the fridge.
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