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–+ servings
decadent dessert treat balls

White Chocolate Raspberry Cheesecake Balls

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Prep Time 20 minutes
Cook Time 5 minutes
Resting Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 24 Balls

Equipment

  • 1 Mixing bowl
  • 1 Saucepan
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Spoon or cookie scoop

Ingredients
  

  • 8 ounces Cream cheese softened
  • 1/2 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 cup White chocolate chips
  • 1/2 cup Fresh raspberries mashed
  • 1 cup Graham cracker crumbs
  • 1 tablespoon Unsalted butter melted

Instructions
 

  • In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  • Melt the white chocolate chips in a saucepan over low heat, stirring constantly until smooth.
  • Add the melted white chocolate and mashed raspberries to the cream cheese mixture and mix until fully incorporated.
  • Chill the mixture in the refrigerator for about 30 minutes to slightly firm up.
  • Once chilled, scoop small spoonfuls of the mixture and roll them into balls.
  • In another bowl, mix the graham cracker crumbs with the melted butter until combined.
  • Roll each cheesecake ball in the graham cracker crumbs to coat evenly.
  • Place the coated cheesecake balls on a baking sheet lined with parchment paper.
  • Refrigerate the cheesecake balls for at least 1.5 hours to set properly before serving.

Notes

For best results, ensure the cream cheese is fully softened before mixing to avoid lumps. If desired, you can add more raspberries for a stronger flavor, but note that this may make the mixture wetter. For an elegant presentation, consider drizzling melted white chocolate over the coated balls before refrigerating.
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