Description
Indulge in these delightful White Chocolate Raspberry Cheesecake Balls – a perfect blend of creamy cheesecake, tangy raspberries, and sweet white chocolate in a convenient bite-sized treat.
Ingredients
Scale
Cheesecake Balls:
- 8 ounces cream cheese (softened)
- 1/2 cup freeze-dried raspberries (crushed into powder)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup graham cracker crumbs
Coating and Garnish:
- 10 ounces white chocolate chips or melting wafers
- 1 tablespoon coconut oil or shortening (optional, for smoother coating)
- Extra crushed raspberries or graham cracker crumbs (for garnish, optional)
Instructions
- In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, crushed freeze-dried raspberries, and graham cracker crumbs. Mix until fully combined and smooth.
- Chill the mixture in the refrigerator for 30–60 minutes, or until firm enough to roll. Scoop and roll into 1-inch balls and place on a parchment-lined baking sheet.
- Freeze the balls for 15–20 minutes.
- In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring between each, until smooth. Stir in coconut oil if using.
- Dip the chilled cheesecake balls into the melted white chocolate, allowing the excess to drip off, and return to the parchment paper.
- Garnish with extra crushed raspberries or graham cracker crumbs before the coating sets.
- Let the chocolate harden fully before serving.
Notes
- You can substitute fresh raspberries by pressing and draining them, though freeze-dried raspberries offer stronger flavor and better texture.
- Store in the fridge for up to 5 days or freeze for longer.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 130
- Sugar: 11g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
