Description
These White Chocolate Raspberry Cheesecake Balls are the perfect bite-sized dessert! With a creamy, tangy cheesecake center and a smooth white chocolate coating, these indulgent treats are bursting with raspberry flavor, making them a delightful and festive treat for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup raspberry preserves
- 8 oz white chocolate, melted
- 1/4 cup freeze-dried raspberries, crushed (for garnish)
Instructions
- Prepare the Cheesecake Filling:
- In a large mixing bowl, combine the softened cream cheese and powdered sugar. Beat with an electric mixer until smooth and creamy.
- Stir in the raspberry preserves until fully incorporated.
- Form the Balls:
- Add the graham cracker crumbs to the cheesecake mixture and stir until well combined.
- Roll the mixture into small balls, about 1-inch in diameter, and place them on a baking sheet lined with parchment paper.
- Chill the Cheesecake Balls:
- Refrigerate the balls for at least 30 minutes to firm up before coating them in white chocolate.
- Coat with White Chocolate:
- Once the cheesecake balls are chilled, dip each one into the melted white chocolate, making sure they are fully coated. Return them to the parchment-lined baking sheet.
- Garnish and Serve:
- Immediately sprinkle the crushed freeze-dried raspberries on top of each cheesecake ball for a colorful and flavorful finish.
- Let the white chocolate set before serving, or refrigerate until ready to enjoy.
Notes
- For an extra layer of flavor, you can add a bit of vanilla extract to the cheesecake filling.
- If you can’t find freeze-dried raspberries, you can use crushed graham crackers or other dried fruits for garnish.
- These can be stored in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, No-Bake Treat
- Method: Chilling, Dipping
- Cuisine: American