Delicious White Chocolate Raspberry Cheesecake Balls Recipe
Make irresistible, no-bake White Chocolate Raspberry Cheesecake Balls in under an hour! These creamy, tangy, and sweet bites are perfect for any occasion.
Ingredients
- 1 cup graham cracker crumbs
- 8 oz cream cheese softened
- ½ cup powdered sugar
- ½ cup raspberry preserves
- 8 oz white chocolate melted
- ¼ cup freeze-dried raspberries crushed
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs, softened cream cheese, and powdered sugar. Use a spatula or hand mixer to blend until smooth.
- Gently fold in the raspberry preserves. Be careful not to overmix to retain some texture from the preserves.
- Roll the mixture into 1-inch balls using a small cookie scoop or tablespoon. Place the balls on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up (or freeze for 15 minutes for quicker results).
- Melt the white chocolate in a heatproof bowl using short bursts in the microwave or a double boiler.
- Dip each cheesecake ball into the melted white chocolate, using a fork or skewer to hold it. Allow excess chocolate to drip off.
- While the chocolate is still wet, sprinkle each ball with crushed freeze-dried raspberries.
- Let the cheesecake balls set at room temperature for 30 minutes, or refrigerate for 15-20 minutes to speed up the process.
- Serve and enjoy!
Notes
- Storage: These White Chocolate Raspberry Cheesecake Balls can be stored in an airtight container in the fridge for up to one week or frozen for up to one month.
- Variations: You can substitute raspberry preserves with strawberry or mixed berry preserves for a different flavor. Adding crushed nuts like pistachios or almonds can also add texture to the coating.