Easy White Chocolate Raspberry Cheesecake Balls (Print version)
Creamy no-bake cheesecake balls with raspberry flavor, graham crumbs, and a smooth white chocolate coating.
# Ingredients:
For the cheesecake filling
01 -
8 oz (225 g) block cream cheese, softened
02 -
1/2 cup (60 g) powdered sugar
03 -
1 teaspoon vanilla extract
04 -
1 teaspoon lemon juice
05 -
1/8 teaspoon fine salt
06 -
1/2 cup (50 g) graham cracker crumbs
07 -
1/3 cup (8 g) freeze-dried raspberries, crushed, plus more for topping
08 -
2 tablespoons seedless raspberry jam
For the white chocolate coating
09 -
12 oz (340 g) white chocolate melting wafers or chopped white chocolate
10 -
1 teaspoon coconut oil or neutral shortening
# Instructions:
01 -
Beat the cream cheese, powdered sugar, vanilla, lemon juice, and salt until smooth. Fold in the graham cracker crumbs, crushed freeze-dried raspberries, and raspberry jam until evenly mixed.
02 -
Cover and refrigerate for 30 minutes, or until the filling is firm enough to scoop without spreading.
03 -
Scoop 1-tablespoon portions and roll into balls. Set them on a parchment-lined baking sheet.
04 -
Freeze for 30-45 minutes, until the balls feel firm on the outside and hold their shape when lifted.
05 -
Microwave the white chocolate and coconut oil in 20-second bursts, stirring after each burst, until smooth and glossy.
06 -
Dip each frozen cheesecake ball in the melted white chocolate. Let the excess drip off, place back on parchment, and sprinkle with crushed freeze-dried raspberries before the coating sets.
07 -
Refrigerate for at least 20 minutes, until the coating is firm. Serve chilled or let stand at room temperature for 10 minutes before serving.
# Good to know:
01 -
Makes about 18 cheesecake balls.
02 -
Chilling time is about 1 hour 20 minutes total.
03 -
Best served cold for a clean bite and firm coating.