Description
These White Chocolate Raspberry Cheesecake Balls are a delightful treat that combines the rich flavors of cheesecake with the sweetness of white chocolate and the tartness of raspberries.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup crushed raspberries
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1 tbsp coconut oil
- 1/4 cup graham cracker crumbs
Instructions
- In a mixing bowl, combine softened cream cheese, powdered sugar, crushed raspberries, and vanilla extract until smooth.
- Chill the mixture in the refrigerator for about 30 minutes to firm up.
- Once chilled, scoop out small portions and roll them into balls.
- Place the balls on a baking sheet lined with parchment paper and freeze for about 15 minutes.
- In a microwave-safe bowl, melt white chocolate chips and coconut oil together until smooth.
- Dip each cheesecake ball into the melted white chocolate, ensuring they are fully coated.
- Roll the coated balls in graham cracker crumbs for added texture.
- Return the balls to the baking sheet and refrigerate until the chocolate is set.
- Serve chilled and enjoy!
Notes
- For a stronger raspberry flavor, add more crushed raspberries.
- These cheesecake balls can be stored in the refrigerator for up to a week.
- Feel free to substitute the white chocolate with dark chocolate for a different flavor.
- 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: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg