Description
Delight in these White Chocolate Raspberry Cheesecake Balls, a luscious no-bake dessert featuring creamy cheesecake swirled with fresh raspberries and coated in smooth white chocolate. Perfectly bite-sized and elegantly garnished with graham cracker crumbs, these decadent cheesecake balls are a crowd-pleaser for any occasion.
Ingredients
Scale
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1 cup white chocolate chips
- 1/2 cup powdered sugar
- 1/2 cup fresh raspberries, mashed
- 1 teaspoon vanilla extract
Coating and Garnish
- 1/2 cup white chocolate chips (for coating)
- 1 tablespoon coconut oil (optional, for melting chocolate)
- 1 cup graham cracker crumbs
- Extra raspberries for garnish (optional)
Instructions
- Prepare cream cheese mixture: In a large mixing bowl, add the softened cream cheese ensuring it’s at room temperature for easier blending.
- Beat cream cheese: Using a hand or stand mixer, beat the cream cheese until smooth and creamy, about 2-3 minutes.
- Add powdered sugar: Mix in the powdered sugar on low speed until incorporated, then increase to medium speed and beat for another minute.
- Melt white chocolate chips: In the microwave, melt 1 cup white chocolate chips in 30-second intervals, stirring between, until smooth and careful not to overheat.
- Combine melted chocolate and cream cheese: Pour melted white chocolate into the cream cheese mixture and mix thoroughly to combine.
- Fold in raspberries and vanilla: Gently fold in mashed raspberries and vanilla extract with a spatula, keeping some raspberry swirls for a marbled look.
- Chill mixture: Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours until firm enough to scoop.
- Scoop mixture: Remove from fridge and use a small cookie scoop or your hands to form about 1 tablespoon scoops.
- Roll into balls: Shape each scoop into a ball by rolling between your palms.
- Chill formed balls: Place balls on a parchment-lined baking sheet and refrigerate for another 30 minutes to firm up.
- Melt coating chocolate: In a microwave-safe bowl, add remaining 1/2 cup white chocolate chips and coconut oil if using; melt in 30-second intervals stirring until smooth.
- Dip cheesecake balls: Using a fork or toothpick, dip each ball into the melted white chocolate ensuring full coating.
- Drain and place: Allow excess chocolate to drip off before placing the coated ball back onto the parchment paper.
- Coat all balls: Repeat dipping until all balls are covered in white chocolate.
- Add texture: While coating is still wet, sprinkle graham cracker crumbs on top for added crunch.
- Decorate: Optionally drizzle additional melted white chocolate over the coated balls for an elegant finish.
Notes
- Ensure cream cheese is fully softened before mixing to achieve smooth texture.
- Be careful when melting white chocolate to avoid burning; stirring between intervals is key.
- Coconut oil helps to thin the chocolate slightly for easier dipping but is optional.
- Refrigerate balls well before dipping to help them keep their shape.
- Use fresh raspberries for best flavor, but frozen raspberries can be thawed and drained before mashing.
- Store cheesecake balls refrigerated in an airtight container for up to 3 days.
- For a dairy-free option, substitute cream cheese and white chocolate with suitable vegan alternatives.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
