Make the Berry Filling:
Cook the Berries:
In a small saucepan, combine the berries, granulated sugar, and lemon juice. Cook over medium heat until the berries break down and release their juices, about 5-7 minutes.
Thicken the Filling:
In a small bowl, mix the cornstarch and water to make a slurry. Add the slurry to the berry mixture and stir constantly until the mixture thickens, about 1-2 minutes. Remove from heat and let it cool completely.
Make the Cream Cheese Mixture:
Beat the Cream Cheese and Butter:
In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add the Powdered Sugar and Vanilla:
Gradually add the powdered sugar and vanilla extract, beating until well combined and smooth.
Assemble the Truffles:
Form the Truffles:
Using a small cookie scoop or spoon, form small balls of the cream cheese mixture. Make an indentation in the center of each ball and add a small amount of the cooled berry filling. Carefully seal the cream cheese mixture around the filling and roll into smooth balls. Place the balls on a baking sheet lined with parchment paper.
Chill:
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