White Chocolate & Raspberry Cheesecake Truffles
Prep time
Total time
Serves: 20 truffles
The Filling:
  • 100g white chocolate
  • 100g cream cheese
  • 50g double cream
  • 30g white caster sugar
  • 75g raspberries
To finish:
  • 20 raspberries (optional)
  • 200g milk chocolate
  1. Place the white chocolate in a glass bowl and melt either in the microwave or over a pan of simmering water
  2. Meanwhile, in a separate bowl, mix together the cream cheese, cream and caster sugar
  3. Once melted, add the white chocolate and the raspberries and mix until everything is combined
  4. The easiest way to make these is to spoon the mixture into a chocolate or cake pop mould and leave to set in the freezer for at least 2 hours. For an extra burst of flavor, place a whole raspberry in the middle of each one before you freeze them.
  5. (If you don't have a mould, spread the cheesecake mixture out on a tray and freeze. Once it has set, use a spoon to scoop it into balls, then freeze the balls for another 30 mins)
  6. Once your truffle shapes are completely frozen, melt the milk chocolate. Use a fork to dip each ball into the chocolate, then place on a sheet of baking paper.
  7. Store the finished chocolates in the fridge until ready to eat.
  1. These will keep for up to a week in the fridge
Recipe by Em 'N Zest at http://emnzest.com/blog/white-chocolate-raspberry-cheesecake-truffles/