Description
Indulgent white chocolate raspberry cheesecake balls blend creamy richness with tangy fruit essence, creating a luxurious dessert that dances between sweet and tart. Guests will crave these elegant bite-sized treats that promise pure dessert bliss in one heavenly mouthful.
Ingredients
Scale
Main Ingredients:
- 225 g (8 ounces) cream cheese, softened
- ½ cup (100 g) granulated sugar
- ½ cup (125 g) raspberries (fresh or frozen, thawed)
- 2 cups (200 g) crushed graham crackers or digestive biscuits
Coating Ingredients:
- 300 g (10 ounces) white chocolate, melted
- 1 tablespoon coconut oil (optional, for a smoother coating)
Garnish Ingredients:
- Crushed freeze-dried raspberries
- White chocolate drizzle
- 1 teaspoon vanilla extract
Instructions
- Craft a luxurious cream cheese foundation by whipping together softened cream cheese, sugar, and vanilla extract until achieving a silky, uniform texture.
- Delicately incorporate fresh raspberries into the mixture, gently crushing them to distribute an even fruity essence throughout the base.
- Introduce graham cracker crumbs to the mixture, blending thoroughly until the consistency becomes sufficiently sturdy for shaping.
- If the mixture appears too soft, temporarily refrigerate for 15-25 minutes to enhance structural integrity.
- Using a small scoop, carefully form uniform spherical portions, placing each delicately on a parchment-lined tray.
- Transfer the formed spheres to the freezer, allowing them to solidify for approximately 25-35 minutes.
- Prepare the white chocolate coating by melting slowly in microwave-safe intervals, stirring consistently to prevent scorching.
- Optional: Incorporate a touch of coconut oil into the melted chocolate to create a more glossy, smooth coating.
- Retrieve the chilled spheres and methodically submerge each into the molten white chocolate, ensuring complete coverage.
- Utilize a fork to elegantly lift and drain excess chocolate, returning each coated sphere to the parchment.
- While chocolate remains slightly wet, embellish with crushed freeze-dried raspberries or additional white chocolate drizzle.
- Allow the decorative coating to set either at ambient temperature or within refrigeration for 12-18 minutes.
- Serve chilled or at room temperature, storing any remaining delicacies in a sealed container within the refrigerator for optimal freshness.
Notes
- Chill the cream cheese beforehand to ensure a smoother, lump-free mixture when beating.
- Use fresh or frozen raspberries, but drain excess liquid to prevent a soggy texture.
- Adjust the sweetness by adding more or less sugar based on personal preference.
- Choose gluten-free graham crackers to make the recipe suitable for those with gluten sensitivities.
- Experiment with different coatings like dark chocolate or crushed nuts for variety.
- Keep the cheesecake balls small for easier handling and a more delicate bite.
- Work quickly when dipping in chocolate to prevent the frozen balls from warming up.
- Use a candy dipping tool or skewer for more precise chocolate coating.
- Add a touch of lemon zest to the cheesecake mixture for a bright, tangy undertone.
- Freeze extra balls for up to a month for a make-ahead dessert option.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg