Description
Delightful bites of creamy cheesecake flavored with white chocolate and tangy raspberries.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips, melted
- 1/4 cup raspberry puree
- 1 cup graham cracker crumbs
- 1/2 cup white chocolate chips, for coating
- Fresh raspberries, for garnish (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract, mixing until fully combined.
- Stir in the melted white chocolate chips and raspberry puree until well incorporated.
- Gradually add in the graham cracker crumbs, mixing until a dough-like consistency forms.
- Using your hands, roll the mixture into small balls (about 1-inch in diameter) and place them on a parchment-lined baking sheet.
- Chill the cheesecake balls in the refrigerator for at least 1 hour to firm up.
- Once chilled, melt the remaining white chocolate chips in the microwave in 30-second intervals, stirring until smooth.
- Dip each cheesecake ball into the melted white chocolate, ensuring it’s fully coated.
- Place them back onto the parchment paper to set.
- For extra flair, top each cheesecake ball with a fresh raspberry or drizzle with additional melted white chocolate.
- Refrigerate the coated cheesecake balls for at least 30 minutes before serving.
Notes
Best enjoyed within a few days of making. Store in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cheesecake, dessert, white chocolate, raspberry, no-bake