Description
Enjoy these White Chocolate Raspberry Cheesecake Balls, featuring a creamy cheesecake center with fresh raspberries, all coated in luscious white chocolate. Perfect for parties or a sweet treat anytime!
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup white chocolate chips
- 1/2 cup powdered sugar
- 1/2 cup fresh raspberries, mashed
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1/2 cup white chocolate chips (for coating)
- 1 tablespoon coconut oil (optional, for melting chocolate)
- Extra raspberries for garnish (optional)
Instructions
- In a large mixing bowl, add the softened cream cheese. Ensure it’s at room temperature for easy mixing.
- Using a hand mixer or a stand mixer, beat the cream cheese until smooth and creamy (about 2-3 minutes).
- Add the powdered sugar and mix on low speed until fully incorporated, then increase to medium speed and beat for another minute.
- Melt the white chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. Be careful not to overheat.
- Pour the melted white chocolate into the cream cheese mixture and mix until well combined.
- Gently fold in the mashed raspberries and vanilla extract using a spatula, keeping some raspberry swirls for a marbled effect.
- Cover the mixing bowl with plastic wrap or transfer the mixture to an airtight container.
- Refrigerate for at least 2 hours, or until firm enough to scoop.
- Remove the cheesecake mixture from the refrigerator. Using a small cookie scoop or your hands, scoop out about 1 tablespoon of the mixture.
- Roll the scoop into a ball shape between your palms.
- Place the formed balls on a baking sheet lined with parchment paper. Repeat until all the mixture is rolled into balls.
- Refrigerate the baking sheet for another 30 minutes to firm up.
- In a microwave-safe bowl, add the remaining 1/2 cup of white chocolate chips and coconut oil (if using).
- Melt the chocolate in the microwave in 30-second intervals, stirring until completely smooth.
- Dip each cheesecake ball into the melted white chocolate using a fork or toothpick, ensuring it’s fully coated.
- Allow excess chocolate to drip off before placing the coated ball back onto the parchment-lined baking sheet.
- Repeat until all cheesecake balls are coated.
- While the white chocolate coating is still wet, sprinkle graham cracker crumbs on top for added texture.
- For a decorative touch, drizzle melted white chocolate over the top of the coated balls.
Notes
- Ensure the cream cheese is softened for easy mixing.
- You can adjust the sweetness by adding more or less powdered sugar according to your taste.
- These cheesecake balls can be stored in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes