Description
These White Chocolate Raspberry Cheesecake Balls are a delicious and easy no-bake dessert perfect for any occasion. Creamy, tangy cream cheese combined with sweet white chocolate and fresh raspberries creates a luscious bite-sized treat, rolled in graham cracker crumbs for a delightful texture and finished with a glossy white chocolate drizzle.
Ingredients
Scale
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1 cup white chocolate chips
- 1/2 cup frozen raspberries, thawed
- 1 cup graham cracker crumbs
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For Drizzling
- 1/4 cup white chocolate chips, melted
Instructions
- Prepare the Mixture: In a large bowl, mix together the softened cream cheese, white chocolate chips, thawed raspberries, graham cracker crumbs, powdered sugar, and vanilla extract until the ingredients are well combined and form a consistent mixture.
- Form into Balls: Using your hands or a cookie scoop, roll the mixture into small, bite-sized balls and place them on a baking sheet lined with parchment paper to prevent sticking.
- Drizzle White Chocolate: Melt the white chocolate chips and drizzle the melted chocolate over each cheesecake ball to add an elegant finishing touch.
- Chill: Refrigerate the cheesecake balls for at least 1 hour to allow them to firm up before serving. This will help the flavors meld and the texture to set perfectly.
Notes
- Use room temperature cream cheese for easier mixing.
- Ensure raspberries are fully thawed and drained to prevent excess moisture.
- Gently melt white chocolate over a double boiler or in short bursts in the microwave to avoid burning.
- Store cheesecake balls in an airtight container in the refrigerator for up to 3 days.
- For a festive touch, sprinkle crushed freeze-dried raspberries or additional graham cracker crumbs on top before chilling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
