Description
These White Chocolate Raspberry Cheesecake Balls are decadent, bite-sized treats combining creamy cheesecake, sweet raspberries, and smooth white chocolate. Perfect for parties or a delightful dessert, these no-bake cheesecake balls are coated in melted white chocolate and topped with crushed freeze-dried raspberries for a burst of fruity flavor.
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 cheesecake base: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy to ensure a consistent texture.
- Add dry and fruit ingredients: Gently fold in the graham cracker crumbs and mashed fresh raspberries until just combined without overmixing to maintain texture.
- Incorporate melted white chocolate: Stir in the melted white chocolate chips evenly throughout the mixture to add sweetness and richness.
- Chill the mixture: Refrigerate the cheesecake mixture for 30 minutes until it firms up enough to handle easily.
- Form balls: Scoop about 1 tablespoon of the chilled mixture and roll it into a smooth ball with your hands.
- Arrange on tray: Place each ball on a parchment-lined tray. Repeat until all mixture is used.
- Chill again: Refrigerate the formed balls for 1 hour to firm them solidly.
- Melt coating chocolate: Melt the white chocolate chips in a microwave-safe bowl in 20-30 second intervals, stirring between each to achieve a smooth consistency without burning.
- Dip cheesecake balls: Completely coat each chilled cheesecake ball in the melted white chocolate.
- Add raspberry topping: Place the coated balls back on the tray and immediately sprinkle with crushed freeze-dried raspberries for added flavor and texture.
- Set the coating: Refrigerate the coated cheesecake balls for at least 30 minutes until the chocolate is firm and set.
- Serve: Serve the cheesecake balls chilled for the best taste and texture.
Notes
- Ensure cream cheese is softened for easy mixing.
- Handle melted chocolate gently to avoid overheating and seizing.
- Use fresh raspberries for optimal flavor and natural sweetness.
- Freeze-dried raspberries add a crunchy texture and intense flavor as a topping.
- Store leftover cheesecake balls in an airtight container in the refrigerator for up to 4 days.
- These cheesecake balls can be frozen for up to 2 weeks; thaw in refrigerator before serving.
