Description
Creamy cheesecake balls infused with tangy raspberries and coated in silky white chocolate, perfect for any occasion.
Ingredients
Scale
- 8 oz (225 g) cream cheese, full-fat
- 1/2 cup (60 g) powdered sugar
- 1/2 cup (75 g) fresh raspberries
- 1 1/2 cups (260 g) white chocolate chips
- 1/2 cup crushed graham crackers
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, beat cream cheese with powdered sugar until smooth and creamy. Gently fold in fresh raspberries, being careful not to crush them too much. Refrigerate the mixture for at least 1 hour to firm up.
- Use a cookie scoop or tablespoon to portion out the chilled mixture. Roll each portion into a ball and place them on a parchment-lined baking sheet. Freeze the balls for 30 minutes to make coating easier.
- In a microwave-safe bowl, melt white chocolate chips in 30-second intervals, stirring between each until smooth.
- Dip each cheesecake ball into the melted white chocolate, letting any excess drip off. Place them back on the lined baking sheet. If desired, sprinkle with crushed graham crackers or freeze-dried raspberry powder before the chocolate sets.
- Refrigerate the coated balls for at least 1 hour to set. Once firm, they’re ready to enjoy!
Notes
Chill the filling and freeze the balls before coating to make them easier to handle. Work quickly when dipping in chocolate to avoid softening the filling.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes (chilling and freezing time)
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake ball
- Calories: 120
- Sugar: 12
- Sodium: 50
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 14
- Protein: 2
Keywords: cheesecake balls, white chocolate, raspberry dessert, no-bake cheesecake, party treats