White chocolate raspberry cheesecake balls
These no-bake white chocolate raspberry cheesecake balls are a creamy, tangy, and sweet treat perfect for any occasion. Made with a simple mixture of cream cheese, graham cracker crumbs, powdered sugar, and freeze-dried raspberries, they’re rolled into bite-sized balls, frozen, and dipped in smooth white chocolate. Garnish with crushed raspberries or sprinkles for a festive touch. Easy to customize, gluten-free, or vegan, these decadent bites are sure to impress!
Ingrédients
8 oz cream cheese, softened
1 ½ cups graham cracker crumbs
½ cup powdered sugar
1 tsp vanilla extract
½ cup freeze-dried raspberries, crushed
12 oz white chocolate, melted
Instructions
- Prepare the Cheesecake Mixture: A large bowl combines softened cream cheese with graham cracker crumbs, powdered sugar, and vanilla extract until the mixture becomes smooth. Add the crushed freeze-dried raspberries into the mixture.
- Form the Balls: Cut the mixture into portions about the size of tablespoons, then shape the pieces into round balls. After rolling the balls from this mixture into balls, set them on parchment paper-covered baking sheets before freezing them for thirty minutes.
- Coat with White Chocolate: Place frozen cheesecake balls under the white chocolate until they become entirely wrapped. Place the cheesecake balls on a fork to pick them up, then wait for the excess melted chocolate to drop before placing them back on parchment paper.
- Garnish and Set: After freezing the coated balls on the baking sheet for thirty minutes, let them finish setting up by topping them with crushed raspberries or choice toppings. The chocolate should be set up at room temperature or inside the refrigerator.