Description
These White Chocolate Raspberry Cheesecake Balls are bite-sized treats that combine the creaminess of cheesecake with the sweetness of white chocolate and the tartness of raspberries. Perfect for parties, dessert tables, or a quick indulgence, they are easy to make and look stunning!
Ingredients
Units
Scale
- Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 tsp vanilla extract
- 1/2 cup (50 g) graham cracker crumbs
- 1/4 cup (60 g) freeze-dried raspberries, crushed
- Coating:
- 12 oz (340 g) white chocolate, melted
- 2 tbsp coconut oil (optional, for smoother coating)
- Additional crushed freeze-dried raspberries (for garnish)
Instructions
- In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Gently fold in the graham cracker crumbs and crushed freeze-dried raspberries until well combined.
- Using a small cookie scoop or spoon, scoop out portions of the mixture and roll them into 1-inch balls. Place the balls on a parchment-lined baking sheet.
- Freeze the balls for 30 minutes, or until firm.
- Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring after each interval, until smooth. Add coconut oil for a thinner coating if desired.
- Dip each frozen cheesecake ball into the melted white chocolate, ensuring it’s fully coated. Use a fork to remove excess chocolate.
- Place the coated balls back onto the parchment-lined baking sheet and sprinkle with additional crushed freeze-dried raspberries for garnish.
- Refrigerate for 15–20 minutes, or until the chocolate has set.
- Serve chilled and enjoy!
Notes
- Store these in an airtight container in the refrigerator for up to 5 days.
- For a tangier flavor, add a teaspoon of lemon zest to the cheesecake mixture.