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White Chocolate Raspberry Cheesecake Balls

Delightful bite-sized cheesecake balls combining creamy cheese and tart raspberries, coated in luscious white chocolate.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cheesecake filling
  • 1 cup cream cheese, softened
  • ½ cup powdered sugar
  • ½ cup fresh raspberries, mashed with juice
  • 1 tsp vanilla extract
  • 1 ½ cups graham cracker crumbs
For the coating
  • 8 oz white chocolate, melted

Method
 

Preparation
  1. In a mixing bowl, combine the softened cream cheese and powdered sugar. Use an electric mixer for a creamy consistency.
  2. Incorporate the mashed raspberries and vanilla extract, mixing until well combined.
  3. Gradually fold in the graham cracker crumbs until fully mixed. The dough should be thick and moldable.
  4. Scoop out portions of the mixture (about 1 tablespoon each) and roll them into balls using your hands. Place the balls on a baking sheet lined with parchment paper.
  5. Pop the baking sheet into the refrigerator for about 30 minutes to firm up the balls.
  6. Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring each time until smooth.
  7. Dip each chilled cheesecake ball into the melted white chocolate, ensuring an even coat.
  8. Return the chocolate-dipped balls to the parchment-lined sheet and let them set for another 15-20 minutes.
  9. Once the chocolate has hardened, your cheesecake balls are ready to be enjoyed!

Notes

These cheesecake balls can be stored in an airtight container in the fridge for up to one week. Freeze for up to three months, separated by parchment paper to prevent sticking.