Description
Delight in these luscious White Chocolate Raspberry Cheesecake Balls, a no-bake treat combining creamy cheesecake, vibrant raspberries, and rich white chocolate. Perfect for parties or a sweet snack, these bite-sized delights are easy to prepare and elegantly coated in smooth white chocolate.
Ingredients
Scale
Base Mixture
- 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)
Garnish
- Extra raspberries for garnish (optional)
Instructions
- Prepare dry mixture: In a mixing bowl, combine graham cracker crumbs and powdered sugar. Mix well to ensure even distribution.
- Beat cream cheese: Using an electric mixer, beat the softened cream cheese in a separate bowl until smooth and creamy.
- Add raspberries and vanilla: Mix the mashed raspberries and vanilla extract into the cream cheese until well blended for a tart and flavorful base.
- Combine mixtures: Gradually add the graham cracker mixture into the cream cheese blend, mixing thoroughly to form a uniform cheesecake mixture.
- Melt white chocolate chips: Gently melt the 1 cup white chocolate chips using a microwave or double boiler until smooth. Allow to cool slightly before mixing.
- Incorporate white chocolate: Add the melted white chocolate to the cheesecake mixture, stirring well to fully incorporate it into the batter.
- Chill the mixture: Cover the bowl with plastic wrap and refrigerate for about 1 hour until the mixture firms up for easy shaping.
- Form cheesecake balls: Once chilled, scoop or roll the mixture into small, evenly sized balls approximately 1 inch in diameter.
- Arrange on baking sheet: Place the formed cheesecake balls onto a parchment-lined baking sheet, preparing them for coating.
- Melt coating chocolate: Melt the additional 1/2 cup of white chocolate in a separate bowl for the outer coating, ensuring it is smooth and fluid.
- Coat cheesecake balls: Dip each cheesecake ball into the melted white chocolate, fully coating it, then set it back on the parchment paper to harden.
- Set the coating: Return the coated balls to the refrigerator for at least 30 minutes to allow the white chocolate shell to solidify.
- Serve: Serve chilled, optionally garnished with extra fresh raspberries to enhance presentation and flavor.
Notes
- For best results, use fresh raspberries but thawed frozen raspberries can be substituted if drained well.
- Ensure the cream cheese is fully softened to avoid lumps in the mixture.
- White chocolate should be melted gently to prevent burning and ensure a smooth coating.
- Keep cheesecake balls refrigerated until serving to maintain texture and freshness.
- For variation, consider adding a hint of lemon zest to the mixture for extra brightness.
