White Chocolate Raspberry Cheesecake Balls: A Decadent Delight
If you're looking for a sweet treat that's both indulgent and easy to make, White Chocolate Raspberry Cheesecake Balls are an absolute game-changer! These little bites of heaven combine the creamy richness of cheesecake with the fruity burst of fresh raspberries and the sweetness of white chocolate.
Equipment
- Mixing Bowls
- Electric mixer or hand whisk
- Microwave-safe bowl for melting chocolate
- Baking sheet
- Parchment paper or wax paper
Ingredients
- 1 ½ cups cream cheese softened
- 1 cup white chocolate chips melted
- 1 cup fresh raspberries
- 2 cups graham cracker crumbs
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips for coating
- Optional: Raspberry puree for drizzle
Instructions
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Slowly add the powdered sugar, graham cracker crumbs, and vanilla extract, and continue to mix until fully combined.
- Add the raspberries and white chocolate: Gently fold in the fresh raspberries and melted white chocolate into the cream cheese mixture. Make sure to fold carefully so the raspberries don’t break apart too much, maintaining some of their texture.
- Roll the balls: Using your hands, scoop out small portions of the cheesecake mixture and roll them into balls, about 1-inch in diameter. Place the rolled balls on a parchment-lined baking sheet.
- Coat with white chocolate: In a microwave-safe bowl, melt the remaining white chocolate chips. Once melted, dip each cheesecake ball into the white chocolate, ensuring they are fully coated. Return them to the parchment paper.
- Chill and set: Refrigerate the cheesecake balls for at least 1 hour, or until the coating is firm and the balls are set.
- Optional drizzle: If you’d like, drizzle the raspberry puree on top of the chilled cheesecake balls before serving for an added pop of color and flavor.
Notes
Tip #1: Be gentle when folding in the raspberries to keep their shape intact. This will give each cheesecake ball a beautiful pop of color.
Tip #2: If you don’t want to coat your cheesecake balls in white chocolate, you can simply roll them in graham cracker crumbs or powdered sugar for a lighter finish.
Tip #2: If you don’t want to coat your cheesecake balls in white chocolate, you can simply roll them in graham cracker crumbs or powdered sugar for a lighter finish.