Servings
  • 200g cream cheese 200g cream cheese
  • 70g digestive biscuits + 40g for rolling truffles 70g digestive biscuits + 40g for rolling truffles
  • 30g Lyle's Golden Syrup 30g Lyle's Golden Syrup
  • 50g Fresh Raspberries 50g Fresh Raspberries
  • 1 tsp vanilla paste 1 tsp vanilla paste
  • A pinch of salt A pinch of salt
  • 250g good quality white chocolate for dipping 250g good quality white chocolate for dipping
  • Sprinkles of your choice (optional) Sprinkles of your choice (optional)

Instructions

HOW TO MAKE THIS RECIPE

1. Mix the cream cheese with Lyle’s Golden Syrup, vanilla paste, salt and Digestive crumbs (use a food processor to make the crumbs).

2. Line a cookie sheet with baking paper. Scoop 1 teaspoon size balls of the cheesecake mixture onto the cookie sheet, add a quarter of a raspberry (our raspberries were quite big so a quarter was more than enough) on top and cover with approximately one more teaspoon of cheesecake mixture.

3. Gently roll each truffle in a bowl of Digestive biscuit crumbs. Roll between the palms of your hand to make a nicely shaped ball. Transfer them to a freezer for about 30 minutes, this way it will be easier to dip them in hot chocolate.

4. Melt the white chocolate in a small bowl using a microwave, making sure not to overheat it. Dip each truffle in the chocolate and tap off the excess, then place on a baking paper lined cookie sheet. Sprinkle with colourful sprinkles. Chill to set, for about 20 minutes and keep them in the fridge before serving or gifting. The inside will be nice and creamy while the outside will have a crunchy thin white chocolate coating.

Chef's Tip


If you do not have a food processor to make the biscuit crumbs, simply place the digestive biscuits in a ziplock bag and roll or bash them with a rolling pin.