White Chocolate Raspberry Cheesecake Balls
Indulge in the perfect bite-sized treat with these White Chocolate Raspberry Cheesecake Balls! The creamy cheesecake center is dotted with sweet raspberries and coated in decadent white chocolate – a delight for both the eyes and the taste buds.
Ingredients:
- 8 oz cream cheese, softened
- 1 cup graham cracker crumbs
- 1/2 cup powdered sugar
- 1/2 cup fresh raspberries
- 12 oz white chocolate, melted
- 1/2 tsp vanilla extract
Instructions:
- In a mixing bowl, combine cream cheese, graham cracker crumbs, powdered sugar, raspberries, and vanilla extract. Mix until well combined.
- Shape the mixture into small balls and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes.
- Dip the chilled cheesecake balls into the melted white chocolate, ensuring they are evenly coated. Return them to the baking sheet and chill until the chocolate sets.
- Enjoy these delightful treats with a cup of tea or coffee!
Nutrition Information:
- Serving Size: 1 ball
- Calories: 120
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 15mg
- Sodium: 50mg
- Total Carbohydrates: 11g
- Sugars: 9g
- Protein: 2g
Popular questions:
- Can I use frozen raspberries instead of fresh raspberries?
- Can I use dark chocolate instead of white chocolate for coating?
- Can I substitute graham cracker crumbs with another type of cookie crumbs?
- How long do these cheesecake balls last in the refrigerator?
- Can I freeze these cheesecake balls?
Yes, you can use frozen raspberries, just make sure to thaw and drain them before adding to the mixture.
Yes, you can use dark chocolate if you prefer a different flavor.
You can use any cookie crumbs that you prefer for a different flavor profile.
They can last up to a week if stored in an airtight container in the refrigerator.
Yes, you can freeze them for up to a month. Thaw in the refrigerator before serving.
Helpful tips:
- Try adding a touch of lemon zest for a hint of citrusy freshness.
- Sprinkle some crushed nuts on top of the white chocolate coating for added crunch.
- Use mini cupcake liners to serve the cheesecake balls for easy portioning.
- Experiment with different toppings like coconut flakes or sprinkles for variety.
Expert Secrets:
- Make sure the cream cheese is at room temperature for easier mixing.
- Avoid overmixing the cheesecake mixture to prevent a dense texture.
- Use a double boiler to melt the white chocolate for a smooth and creamy coating.
- For a more intense raspberry flavor, you can puree the raspberries before adding them to the mixture.