WHOot Contributor Wendy is here to share her Raspberry Cheesecake Truffle Balls and they sure are delicious.
A light and fluffy Cheesecake mixture blended with ripe raspberries and coated in dark chocolate, is a taste sensation. The best part, they are easy to make and no bake.
Raspberry Cheesecake Truffle Balls Ingredients
- 8 oz block of cream cheese, chopped
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 cup desiccated coconut
- ½ cup raspberries, fresh or frozen
- 7 oz dark chocolate (about 1 1/3 cups), melted
Raspberry Cheesecake Truffle Balls Video
In the video above, Wendy makes these Cheesecake Truffle Balls in a heartbeat. You will need to allow some chilling time and then they are ready to go.
In order to get the best possible results, we highly recommend that you watch the video. Click play above to view ^
Raspberry Cheesecake Truffle Balls Instructions
Place the cream cheese, honey, vanilla, and coconut into your food processor and blend until well combined and smooth.
Add raspberries and blend to combine. Put the mixture into the freezer for 20 minutes.
Roll teaspoonfuls of the mixture into balls and place onto a tray lined with baking paper. Place the balls into the freezer while you melt the chocolate.
Using a microwave-proof glass bowl, place squares of chocolate into the bowl.
Microwave on 50% power in 30-second bursts until the chocolate is melted and smooth.
Using 2 teaspoons dip each ball into the chocolate until coated. Place on a paper-lined tray and set in the fridge.
Store in a container in the fridge until needed.
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