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a jar full of truffles with cookies aside

These Raspberry Stracciatella Truffles are delicious cheesecake balls with pieces of dark chocolate inside. A very easy decadent dessert that you can prepare at any time.

How did I come up with this recipe

They say that some of the most successful recipes in the world have been invented by mistake.

That was the case with these wonderful Raspberry Stracciatella Truffles. They were meant to be different: chocolate covered mini cheesecakes.

I didn't manage to finalise this idea as I didn't have enough time to wait for the cheesecake mixture to freeze enough, so it can be dipped in chocolate. As a result I mixed the chilled cheesecake mixture with the melted chocolate: that resulted in the chocolate hardening immediatelly in pieces, just like stracciatella. That's how I made these wonderful, tasty truffles!

What is special about these truffles

The texture of the truffles is incredibly nice: it combines creamy cheesecake with chocolate chunks. It is also full of wonderful flavours: raspberry, vanilla, chocolate and cookie crumbs on top!

Recipe summary

It is easy to make these stracciatella truffles but it takes a bit of time. However this time is definitely worth it as the taste is totally delicious.

First you need to prepare separately the cheesecake mixture and the raspberry mixture. Then you have to combine them, without mixing too much, so that the raspberries stay inside as swirls (or marbled effect). Freeze the combined cheesecake mixture for about an hour so it gets pretty cold but not really frozen.

In the meantime melt the chocolate. Pour it gently and slowly into the cheesecake, mixing continuously. The chocolate would harden quickly and form pieces inside the cheesecake.

Then you just need to make small balls with your hands and coat them with cookie crumbs: easy!

I really hope you would love the recipe, as much as I did! Let me know in the comments if you made the recipe.

Here are few more truffles recipes that you may want to try:

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5 from 1 vote

Raspberry Stracciatella Truffles

Prep Time 30

Cook Time 10

Resting time 1

Servings: truffles

Ingredients

▢ 1 cup/ 110 g fresh or frozen raspberries
▢ 2 tablespoon sugar
▢ 2 teaspoon cornstarch
▢ 1 ½ cups/ 140 g graham cracker or cookie crumbs, + more to coat the truffles
▢ 12 oz/ 350 g cream cheese
▢ 3,5 oz/ 100 g white chocolate, melted
▢ 6 oz/ 170 g dark chocolate, melted
▢ 1 tablespoon powdered sugar

Instructions

In a small saucepan over medium heat combine raspberries, sugar and cornstarch. Stir continuously until the mixture starts simmering and becomes thicker. Remove from heat and set aside to cool.
In a medium bowl combine cream cheese and powdered sugar. Beat with an electric mixer until smooth.
Gradually add the melted white chocolate, mixing gently with a rubber spatula. Add the cookie crumbs and stir until completely absorbed.
At the end add the raspberry mixture and stir gently to distribute it around the cream cheese. Don’t stir too much: the mixture should look like marble.
Place the bowl in the freezer for about 1 hour.
Melt the dark chocolate and add it to the cold cheesecake mixture while stirring continuously with a rubber spatula. The chocolate should harden and form pieces. Stir carefully in order to keep the marble effect of the raspberries.
With your hands make balls out of the mixture and coat them with more cookie crumbs. If the mixture is still too soft, leave the bowl for some more time in the freezer, before making the balls.
Let the truffles stay in the fridge for 3-4 hours before serving.