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White Chocolate Raspberry Cheesecake Balls Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours
  • Yield: 16 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these creamy, tangy White Chocolate Raspberry Cheesecake Balls, a no-bake treat combining rich cream cheese, fresh raspberries, and sweet white chocolate. Perfectly coated with melted white chocolate and sprinkled with vibrant freeze-dried raspberries, these cheesecake bites make a stunning and delicious dessert that’s easy to prepare and sure to impress.

Ingredients

Scale

For the Cheesecake Balls:

  • 1 ½ cups graham cracker crumbs
  • 1 ½ cups cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup fresh raspberries, mashed
  • ½ cup white chocolate chips, melted

For the Coating:

  • 1 cup white chocolate chips, melted
  • 1/4 cup freeze-dried raspberries, crushed

Instructions

  1. Prepare the cream cheese mixture: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture becomes smooth and creamy, ensuring there are no lumps.
  2. Fold in dry and fruity ingredients: Gently fold in the graham cracker crumbs and mashed fresh raspberries until they are fully incorporated, creating a speckled, moist mixture.
  3. Add melted white chocolate: Stir in the melted white chocolate chips thoroughly to infuse the mixture with extra sweetness and richness.
  4. Chill the mixture: Cover the bowl and chill the cheesecake mixture for 30 minutes to allow it to firm up, making it easier to handle.
  5. Form the cheesecake balls: Using about 1 tablespoon of the mixture for each, scoop and roll the mixture into smooth, uniform balls.
  6. Arrange on tray: Place the formed balls on a parchment-lined tray, spacing them evenly to prevent sticking.
  7. Second chilling: Refrigerate the balls for 1 hour to firm up completely before coating.
  8. Melt coating chocolate: Melt the white chocolate chips in a microwave-safe bowl in 20-30 second intervals, stirring well after each interval until the chocolate is fully smooth and melted.
  9. Dip and coat: Dip each chilled cheesecake ball into the melted white chocolate, ensuring it is completely coated.
  10. Sprinkle with raspberries: Immediately after coating, sprinkle the coated balls generously with crushed freeze-dried raspberries to add texture and vibrant color.
  11. Final refrigeration: Place the coated balls back on the parchment-lined tray and refrigerate for at least 30 minutes to allow the coating to set firmly.
  12. Serve and enjoy: Serve the cheesecake balls chilled for a refreshing, decadent treat that’s perfect for any occasion.

Notes

  • Make sure the cream cheese is at room temperature to ensure a smooth mixture.
  • Handle the cheesecake balls gently as the mixture is delicate before chilling.
  • You can substitute freeze-dried raspberries with finely chopped nuts or colored sprinkles if preferred.
  • Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
  • For an elegant presentation, place each ball in mini cupcake liners before serving.

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Find it online: https://flavorfulmealguide.com/white-chocolate-raspberry-cheesecake-balls-recipe-3/