Description
These White Chocolate Raspberry Cheesecake Balls are a delightful no-bake treat that combines the creamy richness of cheesecake with the sweet-tart flavor of fresh raspberries, all coated in white chocolate. Perfect for parties, gatherings, or a sweet indulgence!
Ingredients
Scale
Cheesecake Balls:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries, mashed
Coating:
- 1 1/2 cups white chocolate chips
- 1 tablespoon coconut oil or butter
- 1/2 cup crushed graham crackers or finely chopped nuts (optional)
Instructions
- In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in mashed raspberries.
- Scoop the mixture into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 30 minutes to firm up.
- In a microwave-safe bowl, melt white chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
- Dip each cheesecake ball into the melted white chocolate, allowing excess to drip off, then place back on parchment paper.
- Optional: Roll the coated balls in crushed graham crackers or chopped nuts before the chocolate sets.
- Refrigerate for at least 1 hour until firm. Serve chilled.
Notes
- Use frozen raspberries for easier mashing.
- For added texture, fold in mini white chocolate chips into the cheesecake mixture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake, Chilling
- Cuisine: American
Nutrition
- Serving Size: 2 balls
- Calories: 180
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
