Ingredients

8 oz. cream cheese-softened
1/2 cup powdered sugar
3/4 cup Cool Whip
1 teaspoon vanilla
3/4 cup fresh raspberries-washed and well dried
3/4 cup graham cracker crumbs
15 oz semi-sweet baking chocolate-coarsely chopped

Directions

With a mixer, beat the cream cheese, powdered sugar, and vanilla until light and fluffy. Mix in the raspberries to incorporate into the cream cheese.

Add Cool Whip and stir with a spatula.

Add graham cracker crumbs and stir to combine. Set in the freezer for 2 hours.

Line a tray with parchment paper and set aside. Make sure you have enough room in your freezer for the tray because the truffles must chill after being rolled.

With a tablespoon or small ice cream scoop, drop dollops of the cheesecake mixture onto parchment paper. Shape each dollop with your hand into nice round balls. If it’s too soft to work with, place the dollops in the freezer for a while.

Set the truffles in the freezer until completely frozen (it might take a couple of hours).

Melt the chocolate and let it sit for 5 minutes to cool slightly so the truffles won’t melt while dipping.

Remove truffles from the freezer and begin dipping into the chocolate using a fork or a spoon. Work in small batches (take a few truffles from the freezer at a time because they soften really quickly). Place chocolate-covered truffles onto parchment paper. Truffles must be completely sealed with chocolate!!! If you missed some spots, you can add a few drops of melted chocolate with a spoon to cover the whole truffle.

When the dipping process is complete, transfer the leftover melted chocolate into a zip-lock bag, cut off the corner, and drizzle over the truffles.

Store in the freezer or refrigerator and take out when ready to serve. They soften quickly at room temperature.