Description
Delight in these creamy and decadent White Chocolate Raspberry Cheesecake Balls, a no-fuss dessert combining the smooth richness of cream cheese with sweet white chocolate and tangy raspberries. These bite-sized treats are baked briefly for texture, then dipped in melted white chocolate and finished with a sprinkle of freeze-dried raspberries, making them perfect for parties or an elegant snack.
Ingredients
Scale
Cheesecake Mixture
- 1 package (8 oz) cream cheese
- 1/2 cup white chocolate chips
- 1/2 cup frozen raspberries, thawed
- 1/2 cup graham cracker crumbs
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Coating and Garnish
- 1 cup white melting chocolate
- 1/4 cup crushed freeze-dried raspberries
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the cheesecake mixture: In a medium bowl, combine the cream cheese, white chocolate chips, thawed raspberries, graham cracker crumbs, powdered sugar, and vanilla extract. Mix thoroughly until the ingredients are well incorporated and form a smooth batter.
- Scoop the balls: Using a spoon or small cookie scoop, portion the mixture into small balls and place them evenly spaced on the prepared baking sheet.
- Bake the cheesecake balls: Bake in the preheated oven for 10-12 minutes to set the balls and meld the flavors. After baking, allow them to cool completely on the baking sheet.
- Melt the white chocolate: Melt the white melting chocolate in a small bowl following package instructions, typically using a microwave or double boiler, until smooth and fluid for dipping.
- Dip the balls: Carefully dip each cooled cheesecake ball into the melted white chocolate, ensuring each is fully coated for a smooth, glossy finish.
- Garnish with raspberries: Immediately after dipping, sprinkle crushed freeze-dried raspberries over the coated balls to add a crunchy, tart contrast and vibrant color.
- Set the coating: Place the coated cheesecake balls back onto the baking sheet and refrigerate them for 30 minutes to allow the white chocolate to harden and set completely.
- Serve: Once set, serve the cheesecake balls chilled for a refreshing and satisfying dessert experience.
Notes
- Make sure the raspberries are fully thawed to avoid excess moisture in the mixture.
- Use parchment paper to prevent sticking during baking and chilling.
- For uniform balls, use a cookie scoop or tablespoon measuring tool.
- Store leftover cheesecake balls in an airtight container in the refrigerator for up to 3 days.
- Freeze-dried raspberries add texture and flavor without moisture; avoid substituting with fresh.
