Ingredients
Scale
- 8 oz (226g) cream cheese, softened
- 1/2 cup (60g) powdered sugar
- 1 tsp vanilla extract
- 4 oz (113g) white chocolate, melted and slightly cooled
- 1/2 cup fresh raspberries, finely chopped or lightly mashed
- 1 cup graham cracker crumbs (or digestive biscuit crumbs)
- 2 tbsp unsalted butter, melted (optional, for a firmer base)
- For coating/garnish:
- 4 oz (113g) white chocolate, melted
- 2 tbsp freeze-dried raspberries, crushed (optional)
Instructions
- If desired, combine graham cracker crumbs with melted butter in a small bowl. This step is optional and adds a slightly firmer texture to the cheesecake base. Set aside.
- In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Ensure there are no lumps.
- Gently fold in the slightly cooled melted white chocolate into the cream cheese mixture until just combined. Do not overmix.
- Carefully fold in the finely chopped or mashed fresh raspberries. Be gentle to avoid breaking them down too much, as you want pockets of raspberry flavor. If using the graham cracker crumbs, fold them in now as well.
- Cover the bowl with plastic wrap and chill the mixture in the refrigerator for at least 30-45 minutes, or until firm enough to roll.
- Once chilled, scoop out small portions of the mixture (about 1 tablespoon each) and roll them into smooth balls. Place the rolled balls on a parchment-lined baking sheet.
- In a separate bowl, melt the additional white chocolate for coating. Dip each cheesecake ball into the melted white chocolate, ensuring it's fully coated. Let any excess drip off.
- Immediately sprinkle the coated balls with crushed freeze-dried raspberries for an extra pop of color and flavor, if using. Return the cheesecake balls to the parchment-lined baking sheet.
- Chill the finished white chocolate raspberry cheesecake bites in the refrigerator for another 30 minutes, or until the chocolate coating has set. Serve cold and enjoy!
Notes
For an extra tang, add a teaspoon of fresh lemon zest to the cream cheese mixture. These cheesecake bites can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage; just thaw slightly before serving. Try dipping them in dark chocolate for a delicious flavor contrast!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: American
Nutrition
- Serving Size: 2 balls
- Calories: 380
- Sugar: 30g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg