Ingredients:

  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • 8 oz full-fat cream cheese, softened
  • 4 oz mascarpone cheese, room temperature
  • 1 cup powdered (icing) sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 ½ cups fine digestive biscuit crumbs (about 180g)
  • 2 tablespoons cooled raspberry reduction (reserved)
  • 10 oz good quality white chocolate, finely chopped or chips
  • ½ teaspoon vegetable oil or refined coconut oil (optional)

Instructions:

  1. Prepare the Raspberry Reduction: Combine raspberries, sugar, and lemon juice in a saucepan. Simmer gently until berries break down and the mixture thickens slightly (about 8-10 minutes). Strain through a fine-mesh sieve to remove seeds. Cool completely, reserving 2 tablespoons for the base.
  2. Prepare the Biscuit Crumbs: Crush digestive biscuits finely using a food processor or rolling pin.
  3. Make the Cheesecake Mixture: In a large bowl, beat the softened cream cheese, mascarpone, sifted icing sugar, and vanilla until perfectly smooth and lump-free.
  4. Incorporate Dry Ingredients: Gently fold in the crushed biscuit crumbs until just combined.
  5. Create the Swirl: Drizzle the 2 tablespoons of cooled raspberry reduction over the cheesecake mixture. Use a knife or spatula to gently swirl the reduction through 2–3 times only—do not fully mix it in.
  6. Chill the Base: Roll the mixture into uniform balls (about 1 inch each). Place on a parchment-lined baking sheet and chill in the refrigerator for at least 2 hours, or freeze for 30 minutes, until firm enough to handle.
  7. Melt the Chocolate: Gently melt the white chocolate using a double boiler or short bursts in the microwave, stirring until smooth. Stir in the oil (if using).
  8. Dip and Set: Working quickly, dip each chilled truffle into the melted white chocolate, ensuring full coverage. Tap off any excess. Return to the parchment-lined sheet.
  9. Finishing Touch (Optional): While the chocolate is setting, drizzle remaining raspberry reduction over the tops for an extra visual pop.
  10. Final Chill: Refrigerate the Raspberry Cheesecake Truffles until the chocolate coating is completely set (about 30 minutes). Store chilled.