Description
These no-bake White Chocolate Raspberry Cheesecake Balls are creamy, rich, and bursting with sweet raspberry flavor. With a smooth cheesecake filling coated in white chocolate, they make the perfect bite-sized dessert for any occasion.
Ingredients
For the Cheesecake Filling
- 8 oz (225g) cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ⅓ cup fresh raspberries (or raspberry jam)
- ½ cup crushed graham crackers or vanilla wafer crumbs
For the Coating
- 10 oz (280g) white chocolate, melted
- 1 tbsp coconut oil or vegetable shortening (for a smoother coating)
- Freeze-dried raspberry crumbs or crushed graham crackers (for garnish)
Instructions
1. Make the Cheesecake Filling
In a bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the raspberries, mashing them slightly for a marbled effect. Stir in crushed graham crackers until well combined.
2. Shape the Balls
Using a spoon or small cookie scoop, portion out small balls and place them on a parchment-lined tray. Freeze for 30-45 minutes until firm.
3. Melt the White Chocolate
In a microwave-safe bowl, melt the white chocolate with coconut oil in 20-second intervals, stirring between each, until smooth.
4. Coat the Cheesecake Balls
Dip each frozen cheesecake ball into the melted white chocolate using a fork. Let excess chocolate drip off, then place them back on the parchment-lined tray.
5. Garnish and Set
Before the chocolate hardens, sprinkle with freeze-dried raspberry crumbs or crushed graham crackers. Refrigerate for another 15-20 minutes until set.
Notes
- Swap raspberries for strawberries or blueberries for a different flavor.
- Use dark or milk chocolate for a different coating.
- Add a drizzle of melted dark chocolate on top for contrast.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: ~120 per ball