(Mini Cheesecake Bites Covered in White Chocolate – Perfectly Sweet and Tangy!)
Servings: 20-24 balls
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Ingredients
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60g) granulated sugar
- 1 tsp vanilla extract
- 1/2 cup (120ml) raspberry puree (fresh or frozen raspberries blended and strained)
- 1 cup (100g) graham cracker crumbs
- 1/4 cup (60g) powdered sugar
For the White Chocolate Coating:
- 8 oz (225g) white chocolate chips or chopped white chocolate
- 1 tbsp coconut oil (or vegetable oil)
For Garnish (Optional):
- Fresh raspberries (optional, for serving)
- Additional graham cracker crumbs (optional, for garnish)
Instructions
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the raspberry puree and continue mixing until fully incorporated.
- Stir in the graham cracker crumbs and powdered sugar, making sure everything is evenly combined. The mixture should be thick but easy to roll into balls.
- Form the Cheesecake Balls:
- Scoop out tablespoon-sized portions of the cheesecake mixture and roll them into small balls with your hands.
- Place the balls on a baking sheet lined with parchment paper or a silicone mat.
- Refrigerate the balls for at least 2 hours, or until firm and easy to handle.
- Prepare the White Chocolate Coating:
- In a microwave-safe bowl, melt the white chocolate and coconut oil together in 30-second intervals, stirring after each, until fully melted and smooth.
- Be careful not to overheat the white chocolate—stir slowly to maintain its silky texture.
- Coat the Cheesecake Balls:
- Once the cheesecake balls are firm, dip each one into the melted white chocolate, coating it completely.
- Use a fork to gently lift the ball out of the chocolate, tapping off any excess. Place it back onto the parchment paper.
- Chill Again and Garnish:
- Refrigerate the coated cheesecake balls for another 30 minutes to set the white chocolate coating.
- For an extra touch, you can garnish each ball with a sprinkle of graham cracker crumbs or a tiny fresh raspberry.
- Serve and Enjoy:
- Serve chilled and enjoy these rich, creamy bites of cheesecake goodness!
Do’s and Don’ts
DO:
- Let the cheesecake balls chill thoroughly to help them hold their shape before dipping them in the white chocolate.
- Use a high-quality white chocolate for the best coating texture.
DON’T:
- Skip the coconut oil when melting the chocolate—it helps the coating stay smooth and glossy.
- Overheat the white chocolate, as it can seize up and become clumpy.
Pro Tips:
- For an added burst of flavor, you can mix in some finely chopped fresh raspberries into the cheesecake filling (but be careful not to add too much moisture!).
- If you want to make the balls ahead of time, they can be stored in an airtight container in the refrigerator for up to a week.
These White Chocolate Raspberry Cheesecake Balls are the perfect combination of rich and tangy with a sweet, creamy bite. They’re easy to make, super delicious, and sure to impress your guests! 🍰🍇🍫
4o mini
