Description
These White Chocolate Raspberry Cheesecake Balls are a delightful no-bake treat combining creamy cream cheese, sweet white chocolate, and tart raspberries, all rolled into bite-sized balls and drizzled with melted white chocolate. Perfect for an elegant dessert or a sweet snack, they require minimal preparation and refrigeration to set.
Ingredients
Scale
Cheesecake Balls
- 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
- Mix Ingredients: In a large bowl, combine the softened cream cheese, white chocolate chips, thawed raspberries, graham cracker crumbs, powdered sugar, and vanilla extract. Stir thoroughly until the mixture is smooth and well incorporated.
- Form Balls: Using your hands or a small scoop, roll the mixture into small, bite-sized balls. Place them carefully on a baking sheet lined with parchment paper to prevent sticking.
- Drizzle White Chocolate: Melt the 1/4 cup of white chocolate chips and use a spoon or piping method to drizzle it over the cheesecake balls, adding an elegant finishing touch.
- Refrigerate: Place the baking sheet with the cheesecake balls in the refrigerator and chill for at least 1 hour. This allows the balls to firm up and the flavors to meld before serving.
Notes
- Ensure the cream cheese is softened for easy mixing and smooth texture.
- Thaw raspberries completely to avoid excess moisture in the mixture.
- Use parchment paper on your baking sheet to prevent sticking.
- Store the cheesecake balls in an airtight container in the refrigerator and consume within 3-4 days for best freshness.
- For a firmer texture, chill longer or briefly freeze before serving.
