White Chocolate Cheesecake Truffles with Raspberry Centre

Name: White Chocolate Cheesecake Truffles with Raspberry Centre
Yield: 10+
Ingredients: 200 g Cream cheese; 70 g Digestive biscuits; 30 g Lyle’s Golden Syrup; 50 g Raspberries; 1 tsp Vanilla paste; 1 Pinch fine table salt; 250 g White chocolate; Green and orange sugar sprinkles

Rating 0.0

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Prep

<30 MIN

Bake

chill in fridge

Serves

10+

Difficulty

Hard

About

These little White Chocolate Cheesecake Truffles with a raspberry centre make the perfect edible gift to share with your loved ones. They also come together in no time and are simple enough that you can get the little ones involved.

made using

Lyle’s Golden Syrup Tin

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breakfast Sweet Treats Hard 10+

Instructions

Ingredients

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HOW TO MAKE THIS RECIPE

Step 1

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

Step 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.

Step 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.

Step 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.