Description
Indulge in these delightful White Chocolate Raspberry Cheesecake Balls, a rich and creamy no-bake dessert bursting with fresh raspberry flavor and coated in smooth white chocolate. Perfect for parties or a sweet treat, these bite-sized cheesecake balls offer a luscious blend of tart raspberries, creamy cheesecake, and a crunchy graham cracker topping.
Ingredients
Scale
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1 cup white chocolate chips
- 1/2 cup powdered sugar
- 1/2 cup fresh raspberries, mashed
- 1 teaspoon vanilla extract
Coating and Garnish
- 1 cup graham cracker crumbs
- 1/2 cup white chocolate chips (for coating)
- 1 tablespoon coconut oil (optional, for melting chocolate)
- Extra raspberries for garnish (optional)
Instructions
- Prepare Cream Cheese: In a large mixing bowl, add the softened cream cheese. Ensure it’s at room temperature for easy mixing.
- Beat Cream Cheese: Using a hand mixer or stand mixer, beat the cream cheese until smooth and creamy, about 2-3 minutes.
- Add Sugar: Add powdered sugar and mix on low speed until fully incorporated, then increase to medium speed and beat for another minute.
- Melt White Chocolate: Melt 1 cup of white chocolate chips in the microwave in 30-second intervals, stirring in between, being careful not to overheat.
- Combine Chocolate and Cheese Mixture: Pour melted white chocolate into the cream cheese mixture and blend until well combined.
- Fold in Raspberries and Vanilla: Gently fold in the mashed fresh raspberries and vanilla extract with a spatula, keeping some swirls for a marbled effect.
- Chill Mixture: Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours until firm.
- Form Balls: Scoop the chilled mixture using a small cookie scoop or hands (about 1 tablespoon each) and roll into balls between your palms.
- Set Balls: Place the formed balls onto a parchment-lined baking sheet and refrigerate for another 30 minutes to firm up.
- Melt Coating Chocolate: In a microwave-safe bowl, melt remaining 1/2 cup white chocolate chips with coconut oil (if using) in 30-second intervals until smooth.
- Dip Balls in Chocolate: Dip each cheesecake ball into melted white chocolate using a fork or toothpick, coating fully, then let excess drip off before placing back on parchment.
- Add Graham Cracker Topping: While the coating is still wet, sprinkle graham cracker crumbs over the balls for a crunchy texture.
- Decorate: Optionally drizzle additional melted white chocolate over the coated balls for a decorative finish.
Notes
- Ensure cream cheese is at room temperature to avoid lumps and achieve a smooth mixture.
- Use fresh raspberries for the best flavor and texture; frozen raspberries can be used but drain excess liquid.
- Coconut oil helps in achieving a smoother melting white chocolate coating but is optional.
- Store cheesecakes balls in an airtight container in the refrigerator for up to 3 days.
- Allow coated balls to fully set before serving to ensure coating hardness.
