Raspberry Truffles Recipe

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Raspberry Truffles

Cindy Crane


Bite size candy with cream cheese base and a delicious raspberry flavor.

pinch tips: Parchment Paper Vs Wax Paper



1 Hr 15 Min


No-Cook or Other


8 oz
cream cheese
6 oz
melted white chocolate
3/4 c
vanilla wafer cookie crumbs
1 tsp
vanilla extract
1/2 c
good raspberry preserves
3-4 dash(es)
red food coloring (optional)
1/2 c
crushed almonds

Directions Step-By-Step

Prepare a cookie sheet by covering it with foil and spraying it with a nonstick cooking spray.
Place the cream cheese in a mixer bowl and beat on medium speed until smooth and creamy. Add the melted white chocolate and beat until combined and smooth.
Stir in the cookie crumbs, raspberry preserves, vanilla and food coloring. Cover and chill the mixture for an hour in refrigerator.
Remove from the refrigerator and shape into small balls. Finish by rolling in chopped nuts. Can be rolled in toasted coconut or powdered sugar if you like, but I would not recommend dipping in chocolate as the filling remains too soft for dipping.
Store in an airtight container and refrigerate.

About this Recipe

Course/Dish: Candies
Main Ingredient: Non-Edible or Other
Regional Style: American