Description
White Chocolate Raspberry Cheesecake Balls are a luscious, bite-sized dessert combining creamy cheesecake, sweet white chocolate, and fresh raspberries, coated in a crisp white chocolate shell and garnished with graham cracker crumbs for a delightful texture.
Ingredients
Scale
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1 cup white chocolate chips
- 1/2 cup powdered sugar
- 1/2 cup fresh raspberries, mashed
- 1 teaspoon vanilla extract
Coating and Garnish
- 1 cup graham cracker crumbs
- 1/2 cup white chocolate chips (for coating)
- 1 tablespoon coconut oil (optional, for melting chocolate)
- Extra raspberries for garnish (optional)
Instructions
- Prepare the Cream Cheese: In a large mixing bowl, ensure the cream cheese is softened to room temperature for easier mixing.
- Beat Cream Cheese: Using a hand or stand mixer, beat the cream cheese until smooth and creamy, approximately 2-3 minutes.
- Add Powdered Sugar: Mix in the powdered sugar on low speed until incorporated, then beat on medium speed for an additional minute.
- Melt White Chocolate: Microwave 1 cup white chocolate chips in 30-second intervals, stirring between each until smooth and fully melted without overheating.
- Combine Chocolate and Cream Cheese: Pour the melted white chocolate into the cream cheese mixture and blend until well incorporated.
- Fold in Raspberries and Vanilla: Gently fold in the mashed raspberries and vanilla extract with a spatula, creating swirls for a marbled appearance.
- Refrigerate Mixture: Cover and refrigerate the mixture for at least 2 hours until firm enough to scoop.
- Scoop and Shape Balls: Remove from fridge and scoop about 1 tablespoon of mixture; shape into balls between your palms.
- Chill Shaped Balls: Place the balls on parchment-lined baking sheet and chill for 30 minutes to firm up.
- Melt Coating Chocolate: In a microwave-safe bowl, combine the remaining 1/2 cup white chocolate chips and optional coconut oil; melt in 30-second intervals until smooth.
- Coat Cheesecake Balls: Dip each ball into the melted white chocolate ensuring full coverage, then place back on the parchment paper.
- Add Toppings: While coating is still wet, sprinkle graham cracker crumbs over the balls for texture.
- Optional Decoration: Drizzle some melted white chocolate over the coated balls for an elegant finishing touch.
- Final Chill: Allow the coated balls to set fully at room temperature or refrigerate briefly before serving.
Notes
- Ensure cream cheese is softened well to prevent lumps in the mixture.
- Be careful when melting white chocolate; overheating can cause it to seize.
- Using coconut oil in the coating helps the chocolate to melt smoothly and set with a nice sheen.
- Raspberry swirls add not only a lovely look but subtle bursts of fruit flavor.
- Store cheesecake balls in an airtight container in the refrigerator for up to 3 days.
- For an extra touch, garnish with fresh raspberries before serving.
