Ingredients
Cheesecake Balls
- 8 oz Cream cheese, softened to room temperature
- 1 cup Graham cracker crumbs, finely crushed
- 1/2 cup Powdered sugar, sifted for smoothness
- 1 tsp Vanilla extract, adds warmth and depth
- 1/8 tsp Salt, balances the sweetness
- 1/2 cup Raspberry preserves, strained for fewer seeds (optional)
Coating and Garnish
- 10 oz White chocolate chips, for coating; melt slowly
- 1 tsp Coconut oil, helps smooth chocolate (optional)
- 1/4 cup Freeze-dried raspberries, crushed, for garnish after dipping
Instructions
- Prepare the cheesecake mixture: In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Gradually add the powdered sugar, vanilla extract, and salt, mixing well to combine. Fold in the graham cracker crumbs and raspberry preserves (if using) until evenly incorporated to form a thick, moldable mixture.
- Form the cheesecake balls: Using a spoon or small cookie scoop, portion out the cheesecake mixture and roll it between your hands to form 1-inch diameter balls. Place the formed balls on a parchment-lined baking sheet or tray. Chill in the refrigerator for at least 1 hour to firm up before coating.
- Melt the white chocolate coating: In a microwave-safe bowl, combine white chocolate chips and coconut oil. Heat in 20-second intervals, stirring after each, until fully melted and smooth. Be careful not to overheat or burn the chocolate.
- Coat the cheesecake balls: Using a fork or dipping tool, dip each chilled cheesecake ball into the melted white chocolate, ensuring it is fully coated. Gently tap off excess chocolate and place back on the parchment-lined tray.
- Add the garnish: While the chocolate coating is still wet, sprinkle crushed freeze-dried raspberries over the tops for a burst of color and tangy flavor.
- Set the coating: Return the coated cheesecake balls to the refrigerator and chill for at least 30 minutes or until the chocolate coating is completely set and firm.
- Serve and enjoy: Once set, the white chocolate raspberry cheesecake balls are ready to be served. Keep them refrigerated until serving for optimal texture and freshness.
Notes
- For a smoother chocolate coating, the optional coconut oil helps thin the white chocolate slightly.
- Straining raspberry preserves reduces seeds for a smoother texture in the cheesecake balls.
- These treats are best stored refrigerated and consumed within 3-4 days.
- Freeze-dried raspberries offer a vibrant garnish and a slight tart contrast but can be substituted with fresh raspberries or finely chopped nuts if preferred.
- If the chocolate coating starts to harden while dipping, gently rewarm in short microwave bursts and stir well.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
