Description
These White Chocolate Raspberry Cheesecake Balls are rich, creamy truffles made with cream cheese, crushed cookies, and raspberry puree, then coated in smooth white chocolate. They’re the perfect no-bake dessert for parties, holidays, or a sweet snack!
Ingredients
Units
Scale
- 8 oz cream cheese, softened
- 1/2 cup freeze-dried or fresh raspberries (mashed)
- 1 cup graham cracker or vanilla cookie crumbs
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (optional)
- 1 1/2 cups white chocolate chips or melting wafers
- Optional: extra crushed raspberries or cookie crumbs for garnish
Instructions
- Make the Filling:
- In a bowl, beat the cream cheese until smooth. Add mashed raspberries, vanilla, powdered sugar (if using), and cookie crumbs. Mix until well combined and thick enough to scoop.
- Chill and Shape:
- Chill the mixture for 30–60 minutes, then scoop into 1-inch balls and roll smooth. Place on a lined tray and freeze for 15–20 minutes.
- Coat in Chocolate:
- Melt the white chocolate in a microwave-safe bowl in 30-second intervals until smooth. Dip each ball into the chocolate using a fork, tapping off excess.
- Decorate and Chill:
- Place coated balls on parchment paper. Garnish with crushed raspberries or cookie crumbs if desired. Chill until set.
Notes
- Use freeze-dried raspberries for a firmer, brighter filling.
- Store in the fridge for up to 5 days or freeze for longer.
- Add lemon zest for a tangy twist!
- Details
Nutrition
- Calories: 130 kcal
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
