White Chocolate Raspberry Cheesecake Balls
These bite-sized cheesecake balls combine creamy cheese, tart raspberries, and sweet white chocolate for a delightful treat perfect for any occasion.
Servings 24 balls
Calories 120kcal
Ingredients
For the Cheesecake Mixture
- 8 oz cream cheese, softened Essential for creamy texture.
- 1/2 cup powdered sugar Balances the tartness of the raspberries.
- 1/2 cup white chocolate chips, melted Adds sweetness and richness.
- 1/2 cup crushed graham crackers Provides the classic cheesecake crust flavor.
- 1/4 cup raspberry puree Brings tart and refreshing flavor.
For Coating
- 1/2 cup white chocolate chips For coating the cheesecake balls.
Instructions
Preparation
- Beat cream cheese and powdered sugar until smooth in a mixing bowl using an electric mixer.
- Mix in melted white chocolate, graham cracker crumbs, and raspberry puree until well-combined.
- Roll the mixture into small balls and place them on a tray lined with parchment paper. Refrigerate for at least 1 hour.
Coating
- Melt the remaining white chocolate chips in a microwave or double boiler until smooth.
- Dip each cheesecake ball into the melted white chocolate, coating generously.
- Chill the coated balls in the refrigerator for about 30 minutes until the coating hardens.
Notes
For a softer texture, chill for less time. Consider using low-fat cream cheese or Greek yogurt for a lighter option. Thawed frozen cheesecake balls take longer to soften.