White Chocolate Raspberry Cheesecake Balls are the perfect bite-sized treat—sweet, tangy, and indulgent! They combine the creamy richness of cheesecake with the sweetness of white chocolate and the tartness of raspberries, all in a convenient, no-bake, pop-in-your-mouth form. Here’s how to make them!
White Chocolate Raspberry Cheesecake Balls
Ingredients:
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For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries (or 1/4 cup raspberry jam if fresh raspberries aren’t available)
- 1 cup graham cracker crumbs (for the “crust” texture)
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For the White Chocolate Coating:
- 10 oz white chocolate chips or white chocolate bar (chopped)
- 1 tbsp vegetable oil (or coconut oil, optional, for smoother coating)
Instructions:
1. Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese using an electric mixer until smooth and creamy.
- Add the powdered sugar and vanilla extract, and beat again until well combined.
- Gently fold in the fresh raspberries. If you’re using fresh raspberries, mash them a bit before mixing to release their juice. If you’re using raspberry jam, stir it in to give the mixture a sweet raspberry swirl.
- Add the graham cracker crumbs into the mixture and stir until everything is fully incorporated. The mixture should be thick enough to roll into balls. If it’s too soft, add a little more graham cracker crumbs.
2. Form the Cheesecake Balls:
- Using your hands or a cookie scoop, take a spoonful of the mixture and roll it into a ball, about the size of a tablespoon.
- Place the rolled balls on a parchment-lined baking sheet or plate.
- Once all the balls are formed, place them in the freezer for 30 minutes to firm up. This makes it easier to coat them in chocolate.
3. Coat with White Chocolate:
- While the cheesecake balls are chilling, melt the white chocolate. You can do this in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 20-second intervals, stirring between each interval, until completely melted and smooth. If you prefer a smoother coating, add 1 tbsp of vegetable oil or coconut oil to the melted chocolate.
- Once the cheesecake balls have chilled and are firm, dip each one into the melted white chocolate, ensuring it’s completely covered. You can use a fork or a skewer to help dip and lift the balls.
- Let the excess chocolate drip off before placing the coated balls back onto the parchment-lined sheet.
4. Chill and Set:
- After all the balls are coated, place the tray back in the freezer for about 30 minutes to let the chocolate harden. If you prefer a thicker chocolate coating, you can dip the balls a second time.
5. Serve:
- Once the chocolate coating has set, your White Chocolate Raspberry Cheesecake Balls are ready to enjoy!
- You can store them in an airtight container in the fridge for up to 1 week.
Tips:
- Fresh vs Jam: Using fresh raspberries gives a beautiful texture and bursts of flavor, but you can also use raspberry preserves or jam for a smoother consistency and more concentrated flavor. Just make sure to adjust the sweetness based on your jam.
- Freezing: These cheesecake balls freeze really well! If you want to prepare them ahead of time, simply freeze the balls before coating in chocolate. When ready, dip them in the melted chocolate and chill again.
- Decorative Touches: You can garnish the finished balls with a few extra crushed raspberries or drizzle some more white chocolate on top for a fancier look.
- Chocolate Coating Alternatives: If you’re not a fan of white chocolate, you can dip these in dark chocolate or milk chocolate for a different flavor combination.
These White Chocolate Raspberry Cheesecake Balls are a show-stopping treat for any party, holiday, or just because! They combine the best of both worlds—cheesecake and chocolate—into a cute, handheld bite. Let me know how they turn out if you make them!