Easy Raspberry Cheesecake Truffles (Print Version)

# Ingredients:

→ Truffle Base

01 - 8 ounces cream cheese, softened
02 - ½ cup powdered sugar
03 - ¾ cup Cool Whip
04 - 1 teaspoon vanilla
05 - ¾ cup fresh raspberries, washed and dried well
06 - ¾ cup graham cracker crumbs

→ Coating

07 - 15 ounces semi-sweet baking chocolate, coarsely chopped

# Instructions:

01 - Beat cream cheese, powdered sugar and vanilla until light and fluffy. Mix in raspberries until incorporated.
02 - Fold in Cool Whip with a spatula, then stir in graham cracker crumbs until well combined.
03 - Freeze mixture for 2 hours until firm enough to shape.
04 - Using a tablespoon or small ice cream scoop, drop dollops onto a parchment-lined tray. Shape into balls with your hands.
05 - Freeze shaped truffles until completely solid (about 2 hours).
06 - Melt chocolate and let cool 5 minutes. Working in small batches, dip frozen truffles using a fork. Ensure complete chocolate coverage.
07 - Drizzle remaining melted chocolate over truffles using a piping bag or zip-lock bag with corner snipped.

# Notes:

01 - Work quickly when dipping as truffles soften fast at room temperature
02 - Store in freezer or refrigerator until ready to serve

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