White Chocolate Raspberry Cheesecake Balls
A delightful dessert featuring creamy cheesecake coated in white chocolate and bursting with raspberry flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 24 balls 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 8 oz cream cheese, softened
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries, pureed (plus extra for garnish)
- 1.5 cups white chocolate chips
- 1 tbsp coconut oil (optional, for smooth melting)
- 1 pinch salt
- Fresh raspberries and white chocolate shavings for garnish
Instructions
- In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Gently fold in the raspberry puree until well incorporated, leaving small raspberry pieces for texture.
- Gradually add the graham cracker crumbs to the cheesecake mixture, mixing until well combined.
- Refrigerate the mixture for about 30 minutes to firm it up.
- While the mixture chills, melt the white chocolate chips in a microwave-safe bowl, stirring in coconut oil if desired.
- Use a small cookie scoop or hands to portion out the cheesecake mixture, rolling it into 1-inch balls.
- Dip each cheesecake ball into the melted white chocolate, allowing excess to drip off and place on a parchment-lined baking sheet.
- Before the chocolate sets, garnish with a fresh raspberry piece and white chocolate shavings.
- Refrigerate until the white chocolate hardens, about 15-20 minutes.
- Serve chilled and enjoy!
Notes
- Ensure the cream cheese is fully softened for easy mixing.
- For a richer chocolate coating, the coconut oil can be omitted.
- Using high-quality white chocolate chips is recommended for best results.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg