White Chocolate Raspberry Cheesecake Balls
Calling all cheesecake lovers and chocolate enthusiasts! Get ready to swoon over these White Chocolate Raspberry Cheesecake Balls, little bursts of creamy, tangy cheesecake encased in a luxurious white chocolate shell.
Each bite is an explosion of flavor and texture, with smooth cheesecake filling studded with bursts of sweet raspberry and enrobed in decadent white chocolate. They’re easy to make, require no baking, and are perfectly portioned for satisfying your sweet tooth without going overboard.
Ingredients:
- 1 ½ cups cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup fresh raspberries (or frozen, thawed and drained)
- 2 cups crushed graham crackers (or digestive biscuits)
- 12 oz white chocolate, melted
- Optional: sprinkles or crushed freeze-dried raspberries for decoration
Instructions:
- In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Gently fold in the raspberries until they are evenly distributed.
- Add the crushed graham crackers to the cream cheese mixture and mix well until it forms a dough-like consistency. Cover the bowl and refrigerate for 1-2 hours to firm up.
- Using a tablespoon or small cookie scoop, take portions of the mixture and roll them into bite-sized balls. Place the balls on a parchment-lined baking sheet.
- Melt the white chocolate in a microwave or double boiler. Dip each cheesecake ball into the melted chocolate, ensuring it’s fully coated. Use a fork or skewer to lift the balls out and place them back on the parchment paper.
- Sprinkle with crushed freeze-dried raspberries, sprinkles, or a drizzle of extra white chocolate before the coating sets.
- Refrigerate the balls for at least 30 minutes, or until the chocolate hardens completely.