Description
Delight in these luscious White Chocolate Raspberry Cheesecake Balls, perfect bite-sized treats combining creamy cheesecake, sweet white chocolate, and tart raspberries. They are easy to prepare, require no baking, and are beautifully coated with melted white chocolate and crushed freeze-dried raspberries for an elegant finish.
Ingredients
Scale
For the Cheesecake Balls:
- 1 ½ cups graham cracker crumbs
- 1 ½ cups cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries, mashed
- ½ cup white chocolate chips, melted
For the Coating:
- 1 cup white chocolate chips, melted
- ¼ cup freeze-dried raspberries, crushed
Instructions
- Prepare the Cream Cheese Mixture: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy, ensuring no lumps remain for a silky texture.
- Add Graham Crackers and Raspberries: Gently fold in the graham cracker crumbs and mashed fresh raspberries until the ingredients are evenly combined, taking care not to overmix.
- Mix in Melted White Chocolate: Stir in the melted white chocolate chips thoroughly to infuse rich sweetness and enhance the flavor profile of the cheesecake mixture.
- Chill the Mixture: Place the bowl in the refrigerator and chill for 30 minutes, allowing the mixture to firm up enough for handling and shaping.
- Shape into Balls: Using a tablespoon, scoop portions of the mixture and roll each into a ball with clean hands or a spoon for uniform size and shape.
- Arrange on Tray: Position the formed balls on a parchment-lined tray, spacing them apart to avoid sticking together.
- Chill Again: Refrigerate the cheesecake balls for another hour for better firmness and ease of coating.
- Melt White Chocolate Coating: Melt 1 cup of white chocolate chips in a microwave-safe bowl in 20 to 30-second intervals, stirring between each until smooth and fully melted without overheating.
- Dip Cheesecake Balls: Submerge each chilled cheesecake ball completely into the melted white chocolate, ensuring an even coat.
- Add Raspberry Coating: Place the coated balls back onto the parchment-lined tray and immediately sprinkle or roll them in crushed freeze-dried raspberries to add a tart crunch and decorative finish.
- Set the Coating: Refrigerate the coated balls for at least 30 minutes to allow the chocolate to harden and set properly.
- Serve and Enjoy: Serve the cheesecake balls chilled for a refreshing, elegant dessert treat perfect for parties or special occasions.
Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps.
- Be gentle when folding in the raspberries to retain some texture without breaking down completely.
- The chilling steps are crucial for shaping and coating the balls successfully.
- Use parchment paper to prevent sticking and easier cleanup.
- Freeze-dried raspberries add a lovely tartness and texture contrast in the coating.
- Store leftover cheesecake balls in an airtight container in the refrigerator for up to 4 days.
