Indulge in the luxurious combination of creamy white chocolate and tangy raspberry flavors with these no-bake White Chocolate Raspberry Cheesecake Balls. Perfect for special occasions or as a sweet treat to share, these bite-sized delights are as stunning as they are delicious. With a rich cheesecake filling, swirls of raspberry, and a smooth white chocolate coating, this recipe delivers an irresistible dessert that’s easy to make and sure to impress.
Ingredients:
- 250g cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries (or raspberry jam)
- 2 cups crushed graham crackers or digestive biscuits
- 300g white chocolate, melted
- 1 tablespoon coconut oil (optional, for smoother chocolate coating)
- Freeze-dried raspberries or sprinkles (for garnish)
Instructions:
- In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract to the cream cheese and mix until well combined and free of lumps.
- Mash fresh raspberries with a fork to create a puree, or use raspberry jam as a substitute. Fold the raspberry puree or jam gently into the cream cheese mixture, creating a marbled or swirled effect. Avoid overmixing to maintain the visual swirl.
- Gradually add the crushed graham crackers or digestive biscuits to the mixture, stirring until a dough-like consistency forms. If the mixture is too soft, refrigerate it for 20-30 minutes to firm up slightly.
- Using a small cookie scoop or a spoon, portion out the mixture and roll it into bite-sized balls. Place the balls on a baking sheet lined with parchment paper.
- Chill the balls in the refrigerator for at least 1 hour or until firm. This step ensures they hold their shape during the coating process.
- Melt the white chocolate in a microwave-safe bowl, heating in 20-second intervals and stirring in between to prevent burning. If desired, add a tablespoon of coconut oil to the melted chocolate for a smoother coating.
- Using a fork or toothpick, dip each cheesecake ball into the melted white chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off before placing the coated ball back onto the parchment paper.
- While the chocolate is still wet, sprinkle freeze-dried raspberries or decorative sprinkles on top for a pop of color and flavor.
- Allow the chocolate coating to set completely. You can speed up this process by placing the balls in the refrigerator for 15-20 minutes.
- Once the coating is firm, transfer the cheesecake balls to an airtight container. Store them in the refrigerator until ready to serve.
Enjoy these decadent White Chocolate Raspberry Cheesecake Balls as a crowd-pleasing dessert or as a sweet indulgence for yourself. Their rich flavor, eye-catching presentation, and easy preparation make them a standout addition to any dessert spread.