Description
White Chocolate Raspberry Cheesecake Balls are a decadent no-bake dessert with a creamy cheesecake filling, a hint of tart raspberry, and a smooth white chocolate coating. These bite-sized treats are perfect for any celebration!
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- ½ cup graham cracker crumbs
- ½ cup raspberry jam or puree
- 1 teaspoon vanilla extract
- 1 ½ cups white chocolate chips
- 1 tablespoon vegetable oil (optional, for smooth coating)
Instructions
- In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar, graham cracker crumbs, raspberry jam or puree, and vanilla extract. Mix until well combined.
- Scoop out tablespoon-sized portions of the cheesecake mixture and roll them into balls. Place them on a baking sheet lined with parchment paper. Refrigerate for 1–2 hours to set.
- In a microwave-safe bowl, melt the white chocolate chips with vegetable oil (if using) in 30-second intervals, stirring between each, until smooth and completely melted.
- Dip each chilled cheesecake ball into the melted white chocolate, ensuring it is fully coated. Use a fork to remove and place the coated balls back on the parchment-lined baking sheet.
- Refrigerate the white chocolate raspberry cheesecake balls for an additional 30 minutes or until the coating is set.
Notes
- Make Ahead: These cheesecake balls can be made up to 3 days in advance. Store in an airtight container in the refrigerator.
- Customizing the Flavor: For an extra flavor boost, you can add lemon zest or a few fresh raspberries to the cheesecake filling.
- Storage: Keep the cheesecake balls stored in an airtight container in the fridge for up to 1 week.
Nutrition
- Serving Size: 1 ball
- Calories: 150 kcal
- Sugar: 1g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 16g
- Fiber: 14g
- Protein: 2g
- Cholesterol: 25mg