Description
Delight in these creamy and luscious White Chocolate Raspberry Cheesecake Balls, a no-bake dessert that blends smooth cream cheese with tart freeze-dried raspberries and sweet white chocolate for a perfect bite-sized treat. Ideal for parties or a simple indulgence, these cheesecake balls boast a crunchy graham cracker undertone and an irresistible white chocolate coating.
Ingredients
Scale
Cheesecake Mixture
- 8 ounces cream cheese, softened
- 1/2 cup graham cracker crumbs
- 1/2 cup freeze-dried raspberries, crushed
- 1/2 teaspoon vanilla extract
- 1 tablespoon powdered sugar
Coating and Garnish
- 8 ounces white chocolate, chopped or in chips
- Extra crushed freeze-dried raspberries or graham cracker crumbs for garnish (optional)
Instructions
- Prepare the Cheesecake Mixture: In a mixing bowl, combine the softened cream cheese, graham cracker crumbs, crushed freeze-dried raspberries, vanilla extract, and powdered sugar. Mix thoroughly until smooth and well combined. Chill the mixture in the refrigerator for 30 to 45 minutes until it firms up enough to scoop.
- Form the Balls: Once the mixture is chilled, scoop tablespoon-sized portions and roll them gently into balls. Arrange the balls on a parchment-lined tray and place them in the freezer for 20 to 30 minutes to firm up completely.
- Melt the White Chocolate: While the balls are chilling, melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring well between each interval, until the chocolate is fully smooth and melted.
- Dip the Cheesecake Balls: Using a fork or dipping tool, dip each cheesecake ball into the melted white chocolate, ensuring an even coating. Tap off any excess chocolate and place the coated balls back onto the parchment-lined tray. Quickly sprinkle with crushed raspberries or graham cracker crumbs if desired for garnish.
- Set and Serve: Chill the dipped cheesecake balls in the refrigerator until the chocolate coating is set. Serve the cheesecake balls cold or at room temperature for a delightful treat.
Notes
- Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- Substitute freeze-dried strawberries for raspberries to create a different fruity flavor.
- For a thinner, smoother chocolate coating, add 1 teaspoon of coconut oil to the melted white chocolate before dipping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
