Description
Delightful bite-sized desserts that combine creamy cheesecake, sweet white chocolate, and tart raspberry puree.
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 the 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
Store in an airtight container in the refrigerator for up to one week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling and Coating
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cheesecake, dessert, white chocolate, raspberry, bites