Description
Creamy white chocolate raspberry cheesecake balls bring dessert lovers a luxurious bite-sized treat. Rolled in crushed graham crackers and drizzled with white chocolate, these elegant morsels will delight palates with their perfect balance of sweet and tangy flavors.
Ingredients
- 2 cups (200 g) crushed graham crackers or digestive biscuits
- 225 g (8 oz) cream cheese, softened
- ½ cup (100 g) granulated sugar
- ½ cup (125 g) raspberries, fresh or frozen, thawed
- 300 g (10 oz) white chocolate, melted
- 1 tbsp coconut oil (optional, for a smoother coating)
- 1 tsp vanilla extract
- Crushed freeze-dried raspberries
- White chocolate drizzle
Instructions
- Mixture Preparation: Whip cream cheese, sugar, and vanilla extract into a velvety smooth consistency, ensuring no lumps remain.
- Raspberry Integration: Gently fold crushed raspberries throughout the cream cheese base, creating a vibrant marbled effect.
- Structural Enhancement: Fold graham cracker crumbs into the mixture until it achieves a firm, moldable texture that holds its shape.
- Chilling Phase: Refrigerate the mixture for 15-25 minutes to firm up and make shaping easier.
- Sphere Formation: Scoop and roll the mixture into uniform balls, placing them on a parchment-lined tray with precision.
- Initial Freezing: Freeze the spheres for 25-35 minutes to solidify completely.
- Chocolate Coating Preparation: Melt white chocolate in microwave-safe intervals, stirring carefully to prevent burning, and optionally incorporate coconut oil for a glossy finish.
- Coating Process: Dip each frozen sphere into the melted white chocolate, using a fork to lift and drain excess coating.
- Decorative Touches: While chocolate remains slightly wet, sprinkle with crushed freeze-dried raspberries or drizzle additional white chocolate.
- Final Setting: Allow chocolate coating to set at room temperature or briefly in the refrigerator for 12-18 minutes, ensuring a smooth, elegant finish.
- Serving and Storage: Present chilled or at room temperature, storing any remaining cheesecake balls in a sealed refrigerated container to maintain freshness.
Notes
Chill Mixture Effectively: Refrigerate the cream cheese and raspberry mixture for 15-25 minutes to achieve the perfect consistency for shaping, preventing overly soft or sticky texture.
Control Chocolate Melting: Melt white chocolate in short microwave intervals, stirring consistently to prevent burning and ensure a smooth, glossy coating that adheres perfectly to the cheesecake balls.
Optimize Coating Technique: Use a fork for precise dipping and draining of excess white chocolate, creating an even, professional-looking finish without messy drips or uneven coverage.
Preserve Freshness Strategically: Store the cheesecake balls in an airtight container in the refrigerator, consuming within 3-4 days to maintain optimal texture and prevent bacterial growth.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 228
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg