White Chocolate Raspberry Cheesecake Balls
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White Chocolate Raspberry Cheesecake Balls are a perfect blend of creamy, indulgent cheesecake filling combined with the sweetness of white chocolate and a hint of tartness from fresh raspberries. These bite-sized treats are an easy and delicious dessert option for any occasion. With a creamy center, a smooth white chocolate coating, and a pop of fruity flavor, they’re sure to be a hit at any gathering.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 20-24 cheesecake balls
- Category: Dessert
- Method: No-bake, Chilled
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup graham cracker crumbs
- 1/2 cup fresh raspberries, mashed
- 1 tsp vanilla extract
- 2 cups white chocolate chips
- 1 tbsp coconut oil (optional, to smooth out the chocolate
Instructions
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add the powdered sugar, graham cracker crumbs, mashed raspberries, and vanilla extract. Mix until everything is well incorporated.
- Using your hands or a spoon, roll the mixture into small balls, about 1 inch in diameter.
- Place the cheesecake balls onto a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
- In a microwave-safe bowl, melt the white chocolate chips with coconut oil in 30-second intervals, stirring in between, until smooth.
- Dip each cheesecake ball into the melted white chocolate, ensuring it’s fully coated, and place it back onto the parchment-lined sheet.
- Refrigerate the balls again for another 15-20 minutes to set the chocolate.
- If desired, drizzle extra melted white chocolate or a few extra crushed raspberries on top for garnish.
Notes
- You can use frozen raspberries as a substitute for fresh ones.
- If you prefer, you can roll the cheesecake balls in crushed graham cracker crumbs or white chocolate shavings for extra texture.
