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White Chocolate Raspberry Cheesecake Balls Recipe

White Chocolate Raspberry Cheesecake Balls Recipe
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★★★★★

4.7 from 5 reviews

Delightfully creamy and tangy, these White Chocolate Raspberry Cheesecake Balls combine smooth cream cheese and fresh raspberries, coated in luscious white chocolate for bite-sized indulgence. Perfect for parties or a sweet treat, they offer a refreshing twist on classic cheesecake in a convenient ball form.

Ingredients

Scale

Cheesecake Mixture

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup fresh raspberries, mashed
  • 1 cup graham cracker crumbs

Chocolate Coating

  • 12 oz white chocolate, chopped
  • 1 tbsp vegetable oil (optional, for thinning chocolate)

Instructions

  1. Prepare Cream Cheese Base: In a mixing bowl, beat the softened cream cheese with an electric mixer or whisk until smooth and creamy, ensuring there are no lumps.
  2. Add Sweeteners and Flavor: Gradually add the powdered sugar and vanilla extract to the cream cheese, mixing thoroughly until fully combined and creamy.
  3. Incorporate Raspberries and Crumbs: Gently fold in the mashed fresh raspberries and graham cracker crumbs, mixing until the ingredients are evenly distributed without overmixing to preserve texture.
  4. Form Balls: Using a cookie scoop or tablespoon, portion out the cheesecake mixture and roll it into uniform balls. Place each ball on a baking sheet lined with parchment paper to prevent sticking.
  5. Freeze Cheesecake Balls: Place the baking sheet in the freezer for about 60 minutes, or until the balls are firm enough to dip without falling apart.
  6. Melt White Chocolate: While the balls freeze, melt the white chocolate in a double boiler or microwave in 30-second intervals, stirring between each until smooth and fully melted.
  7. Thin the Chocolate (Optional): If the melted white chocolate is too thick for dipping, stir in 1 tablespoon of vegetable oil to achieve a thinner, more manageable texture.
  8. Dip Cheesecake Balls: Using a fork or toothpick, carefully dip each frozen cheesecake ball into the melted white chocolate, coating it thoroughly and allowing excess chocolate to drip off before placing it back on the lined baking sheet.
  9. Set the Coating: Refrigerate the coated cheesecake balls for about 30 minutes or until the white chocolate has fully set and hardened.
  10. Serve and Enjoy: Once set, your White Chocolate Raspberry Cheesecake Balls are ready to be served. Store any leftovers in the refrigerator for freshness.

Notes

  • Use fresh raspberries for the best flavor; frozen raspberries may add extra moisture.
  • Ensure cream cheese is softened to room temperature for a smooth mixture.
  • Chilling the balls well before dipping prevents them from breaking apart.
  • Vegetable oil is optional—only add if the white chocolate is too thick to coat smoothly.
  • Store cheesecake balls in an airtight container in the refrigerator for up to 3 days.
  • You can garnish the chocolate coating with crushed graham crackers or freeze-dried raspberries before setting for extra texture and presentation.

Nutrition

Keywords: white chocolate raspberry cheesecake balls, no bake cheesecake, raspberry dessert balls, white chocolate treats, bite-sized cheesecake

Find it online: https://tastewithamy.com/white-chocolate-raspberry-cheesecake-balls-recipe/