Description
Delight in these creamy White Chocolate Raspberry Cheesecake Balls, a no-bake dessert combining sweet white chocolate, fresh raspberries, and a graham cracker crust in bite-sized treats perfect for parties or a sweet snack.
Ingredients
Scale
Crust and Base
- 1 cup graham cracker crumbs
- 1/4 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup white chocolate chips
- 1/2 cup fresh raspberries, mashed (can use frozen but must be thawed and drained)
- 1 tsp vanilla extract
Coating
- 1/2 cup white chocolate for melting (for coating)
- Extra raspberries for garnish (optional)
Instructions
- Combine dry ingredients: In a mixing bowl, combine graham cracker crumbs and powdered sugar, mixing well to incorporate and set aside.
- Beat cream cheese: In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, ensuring no lumps remain.
- Add raspberries and vanilla: Mix the mashed raspberries and vanilla extract into the cream cheese until well blended, infusing flavor and color throughout.
- Mix in dry ingredients: Gradually add the graham cracker mixture to the cream cheese mixture, stirring until fully combined for a balanced texture.
- Melt white chocolate chips: Gently melt 1 cup of white chocolate chips using a microwave or double boiler until smooth. Let it cool slightly for safe mixing.
- Incorporate melted chocolate: Stir the melted white chocolate into the cheesecake mixture thoroughly until fully incorporated, creating a luscious base.
- Chill mixture: Cover the bowl with plastic wrap and refrigerate for about 1 hour or until firm enough to handle, allowing flavors to meld.
- Form balls: Once chilled, scoop or shape the mixture into small, 1-inch diameter balls using a small scoop or your hands.
- Prepare for coating: Place the formed cheesecake balls onto a parchment-lined baking sheet to keep them from sticking.
- Melt coating chocolate: In a separate bowl, melt the additional 1/2 cup of white chocolate for coating until smooth and fluid.
- Coat cheesecake balls: Dip each ball into the melted white chocolate, coating it thoroughly, then place back onto the lined sheet for setting.
- Set coating: Refrigerate the coated balls for at least 30 minutes until the white chocolate coating is firm and set.
- Serve: Serve chilled, optionally garnished with extra fresh raspberries for a beautiful and flavorful presentation.
Notes
- Ensure raspberries are well mashed to evenly distribute flavor and prevent large chunks in the balls.
- Use fresh or properly thawed and drained frozen raspberries to avoid excess moisture in the mixture.
- Be careful not to overheat white chocolate when melting to avoid graininess.
- Chill times are important to allow the mixture to firm up and the coating to set properly.
- These cheesecake balls can be stored in the refrigerator for up to 3 days in an airtight container.
