Chocolate Raspberry Cheesecake Truffles

Creamy chocolate and raspberry cheesecake truffles with raspberry jam and raspberry liqueur!
Course Candy
Prep Time 2 hours
Cook Time 2 minutes
Total Time 2 hours 2 minutes
Servings 4 dozen
Author Sarah @ The Gold Lining Girl


  • 2 c. semi-sweet chocolate chips
  • 2 - 8 oz. packages reduced-fat cream cheese softened
  • 1 c. seedless raspberry jam
  • 2 tbsp. Chambord or raspberry liqueur
  • 2 c. vanilla wafer crumbs
  • 1 lb. chocolate almond bark or melting wafers


  1. In a small microwave-safe bowl, heat the chocolate chips at 30-second intervals until melted and smooth. Cool slightly.
  2. In a large mixing bowl, beat the cream cheese until smooth.
  3. Add the melted chocolate chips, raspberry jam, and Chambord, beating until blended.
  4. Add the vanilla wafer crumbs, mixing well.
  5. Using a 1-inch cookie scoop, scoop the truffle filling onto parchment-lined cookie sheets. You won't be able to roll them into balls, so just scoop the dough by spoonful or cookie scoop.
  6. Freeze the truffle balls for at least 2-3 hours, or until basically frozen solid.
  7. When they are firm enough to handle, gently roll the truffles until they are smooth.
  8. Return them to the freezer.
  9. In a small microwave-safe bowl, heat the chocolate almond bark at 30-second intervals until melted and smooth.
  10. Grab 3-4 truffles at a time, leaving the rest in the freezer. They thaw very quickly.
  11. Using a fork or toothpick, dip the frozen truffle balls into the melted chocolate, and return them to the parchment paper to set.
  12. Store in refrigerator. Enjoy!