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WHITE CHOCOLATE RASPBERRY CHEESECAKE BALLS

  • Author: Isabella
  • Total Time: 40 minutes (Including chilling time)
  • Yield: 12-14 cheesecake balls (depends on size) 1x
  • Diet: Vegetarian

Description

White Chocolate Raspberry Cheesecake Balls are bite-sized, delicious treats that combine creamy cheesecake, refreshing raspberries, and smooth white chocolate. This no-bake recipe is easy to make and perfect for any occasion, whether you’re hosting a party, giving a gift, or simply craving a sweet treat.

Ingredients

Scale

Ingredients for White Chocolate Raspberry Cheesecake Balls:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup crushed freeze-dried raspberries
  • 1 cup white chocolate chips
  • 1/2 cup graham cracker crumbs (optional)

Instructions

  1. Prepare the Cheesecake Mixture:
    • In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
    • Gently fold in the crushed freeze-dried raspberries.
  2. Shape and Freeze:
    • Scoop out small portions of the mixture and roll them into balls using your hands or a spoon.
    • Place the balls onto a lined baking sheet and freeze for at least 30 minutes.
  3. Coat in White Chocolate:
    • Melt the white chocolate chips in a microwave-safe bowl, stirring every 20 seconds until fully melted.
    • Dip each cheesecake ball into the melted white chocolate, allowing the excess to drip off.
  4. Garnish and Chill:
    • Optionally, sprinkle the balls with extra crushed raspberries or graham cracker crumbs for added flavor and decoration.
    • Return the cheesecake balls to the fridge and chill until the white chocolate coating is firm.
  5. Serve and Enjoy:
    • Once the coating has set, serve the cheesecake balls chilled and enjoy your sweet, bite-sized treats!

Notes

  • Consistency of the Mixture: If the cheesecake mixture is too soft to form into balls, you can add a little more powdered sugar or graham cracker crumbs to help firm it up.
  • Freeze-Dried Raspberries: For best results, use freeze-dried raspberries instead of fresh ones, as they provide a more concentrated flavor and won’t make the mixture too runny.
  • Melting White Chocolate: When melting the white chocolate, be sure to melt it in small increments to prevent overheating. Stir every 20 seconds to ensure it melts smoothly.
  • Optional Toppings: You can experiment with different toppings, such as crushed nuts or coconut flakes, for added texture and flavor.
  • Storage: These cheesecake balls can be stored in an airtight container in the fridge for up to 5 days or frozen for longer storage (up to 1 month). Allow them to cool and set completely before storing to avoid them sticking together.
  • Vegan/Dairy-Free Option: To make these cheesecake balls vegan or dairy-free, use vegan cream cheese and dairy-free white chocolate.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes (No baking required)
  • Category: Dessert, No-Bake Treats
  • Method: No-Bake, Chilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cheesecake Ball (Approx. 1 ball per serving)
  • Calories: 150-200 calories
  • Sugar: 12-15 grams
  • Sodium: 30-40 mg
  • Fat: 10-12 grams
  • Saturated Fat: 6-8 grams
  • Unsaturated Fat: 2-3 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 15-18 grams
  • Fiber: 1-2 grams
  • Protein: 2-3 grams
  • Cholesterol: 25-30 mg

Find it online: https://mytastedz.com/white-chocolate-raspberry-cheesecake-balls/