No Bake Raspberry Cheesecake Truffle Bites

16 ounces cream cheese, softened

1/3 cup granulated sugar

12 ounces fresh raspberries

8 ounces whipped topping

1 & 1/2 cups graham cracker crumbs

Directions:

In a large mixing bowl, whip cream cheese and sugar until smooth.

Stir in raspberries, then fold in whipped topping. Cover and freeze for 2 hours.

Process graham crackers into fine crumbs and place in a small bowl.

Line a sheet tray with parchment paper.

Using a cookie scoop, form dollops of the cream cheese mixture.

Roll each bite in graham cracker crumbs and place on the tray.

Freeze for a couple of hours. Let sit at room temperature for 5 minutes before serving.

 

 


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