Description
Delightful no-bake white chocolate raspberry cheesecake balls that combine creamy cream cheese, sweet powdered sugar, and tart freeze-dried raspberries, coated in smooth white chocolate. Perfect for holidays, parties, or anytime you crave a bite-sized, luscious dessert.
Ingredients
Scale
Cheesecake Mixture
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup freeze-dried raspberries, crushed
- 1/2 cup graham cracker crumbs
Coating
- 8 ounces white chocolate, chopped or chips
- 1 tablespoon coconut oil (optional, for smoother melting)
- Extra crushed freeze-dried raspberries or graham cracker crumbs for garnish (optional)
Instructions
- Prepare the cheesecake mixture: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Fold in the crushed freeze-dried raspberries and graham cracker crumbs until well combined. Cover and refrigerate the mixture for 30–45 minutes to firm up.
- Shape the cheesecake balls: Once chilled, scoop and roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet and freeze for 20–30 minutes until firm.
- Melt the white chocolate: Meanwhile, melt the white chocolate with the coconut oil (if using) in a microwave-safe bowl in 20–30 second intervals, stirring between each until smooth.
- Coat the cheesecake balls: Using a fork or toothpick, dip each cheesecake ball into the melted white chocolate, letting excess drip off. Place back on the parchment-lined sheet and sprinkle with extra crushed raspberries or graham cracker crumbs, if desired.
- Set and store: Refrigerate until the coating is set, about 15–20 minutes. Store the cheesecake balls in an airtight container in the refrigerator until ready to serve.
Notes
- Use room-temperature cream cheese for easier mixing.
- Roll finished balls in white chocolate shavings, powdered sugar, or crushed nuts for variety.
- This is a great no-bake treat for holidays or parties.
