Description
These White Chocolate Raspberry Cheesecake Balls are a delightful no-bake dessert perfect for any occasion. Creamy cheesecake filling studded with tart raspberries, coated in white chocolate, and garnished with extra fruity goodness.
Ingredients
Scale
Cheesecake Filling:
- 8 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup freeze-dried raspberries (crushed)
- 1 cup graham cracker crumbs
Coating and Garnish:
- 12 ounces white chocolate (melted)
- Extra crushed freeze-dried raspberries or sprinkles (for garnish)
Instructions
- Mix Cheesecake Filling: In a medium mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until fully combined. Stir in the crushed freeze-dried raspberries and graham cracker crumbs until a soft dough forms.
- Chill Mixture: Chill the mixture in the refrigerator for 30 minutes to firm up. Once chilled, scoop and roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Freeze Balls: Freeze the balls for 15–20 minutes.
- Melt White Chocolate: While they chill, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Coat and Garnish: Dip each cheesecake ball into the melted white chocolate using a fork or dipping tool, letting excess drip off. Place back on the parchment-lined sheet and garnish with extra crushed raspberries or sprinkles before the coating sets. Chill until firm and serve cold.
Notes
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
- For a tangier flavor, use a small splash of lemon juice in the filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 140
- Sugar: 13 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg
