White Chocolate Raspberry Cheesecake Balls 2 Recipe

Get ready to embark on a flavor adventure with me as we whip up these luscious Raspberry Cheesecake Balls—an irresistible fusion of creamy goodness and fruity flair that’ll have your taste buds doing a happy dance! 🍰✨

I adore crafting these White Chocolate Raspberry Cheesecake Balls. The rich jelly of softened cream cheese and powdered sugar, combined with fresh, frozen red raspberry bits, makes these special treats ludicrously good.

They are rolled in ground graham crackers (which I think gives them a nice crunch) and dipped in melted white chocolate (or that might also be called white confection). Roll them in some kind of coating (I suppose you could also use cocoa powder if you wanted), and they are a sweet mouthful.

White Chocolate Raspberry Cheesecake Balls 2 Recipe Ingredients

• Cream Cheese: Provides a rich, creamy texture; high in fats and protein.
• Powdered Sugar: Adds sweetness; mostly carbohydrates, minimal nutrients.
• Graham Crackers: Provides a crunchy texture; source of carbohydrates.
• Fresh Raspberries: Adds tartness and sweetness; high in fiber and vitamin C.
• White Chocolate: Creamy sweetness; high in sugar and fats.
• Freeze-dried Raspberries: Intensifies raspberry flavor; high in antioxidants.

White Chocolate Raspberry Cheesecake Balls 2 Recipe Ingredient Quantities

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup crushed graham crackers
• 1/2 cup fresh raspberries, mashed
• 1 tsp vanilla extract
• 8 oz white chocolate, melted
• 1/4 cup crushed freeze-dried raspberries (optional)

How to Make this White Chocolate Raspberry Cheesecake Balls 2 Recipe

1. In a big mixing bowl, put together cream cheese that has softened and the sugar, powdered. Use an electric mixer to beat the two together until they are a smooth and creamy mixture.

2. Combine the graham cracker crumbs, fresh raspberries, and vanilla extract with the cream cheese and mix until uniform.

3. Form the mixture into small balls, approximately 1 inch across, and set them on a lined baking sheet. Use parchment paper to line the baking sheet.

4. After all the balls have been formed, they should be frozen for about half an hour to solidify them.

5. As the balls freeze, melt the white chocolate in a bowl that can go in the microwave, using 30-second intervals for heating and stirring in between until it’s all smooth.

6. When the balls are ready, take them out of the freezer. Melt some white chocolate and use it to cover the balls, ensuring that they are completely coated.

7. Let the excess chocolate drip off, and then put the coated balls back on the parchment-lined sheet.

8. If you like, you can add a pop of color and texture by covering the tops of the freshly dipped cheesecake balls with crushed freeze-dried raspberries.

9. Place the balls that you have coated in chocolate in the refrigerator for no less than 20 minutes. This ensures that the chocolate has hardened completely.

10. Once the chocolate is firm, serve your cheesecake balls chilled and enjoy!

White Chocolate Raspberry Cheesecake Balls 2 Recipe Equipment Needed

1. Large mixing bowl
2. Electric mixer
3. Mixing spoon
4. Measuring cups and spoons
5. Baking sheet
6. Parchment paper
7. Microwave-safe bowl
8. Microwave
9. Spoon or fork (for dipping and drizzling)
10. Refrigerator

FAQ

• Q: Can I use frozen raspberries instead of fresh?A: You can indeed use frozen raspberries. Be sure to thaw and drain them thoroughly before you do the mashing thing.
• Q: How should I store the cheesecake balls?A: Keep them in the refrigerator, in an airtight container, for as long as 5 days.
• Q: Can I use a different type of chocolate?A: Although white chocolate is an excellent pairing with raspberries, you may use milk or dark chocolate for a distinct flavor profile.
• Q: Are the freeze-dried raspberries necessary?A: They are not necessary, but they lend a delightful crunch and added raspberry flavor.
• Q: How many cheesecake balls does this recipe make?A: About 12-15 cheesecake balls, varying in size from small to large, can be made from this recipe.
• Q: Can I prepare these in advance?A: Yes, you can make them a day ahead. They’re great when allowed to chill and set overnight.

White Chocolate Raspberry Cheesecake Balls 2 Recipe Substitutions and Variations

8 oz cream cheese, softened: Substitute with mascarpone cheese for richer flavor.
1 cup powdered sugar: Use the same amount of granulated sugar, and it may produce a slightly grainier texture.
1/2 cup crushed graham crackers: For a different flavor, use crushed vanilla wafers or digestive biscuits.
1/2 cup fresh raspberries, mashed: If you can’t get your hands on fresh raspberries, use thawed frozen raspberries instead. And yes, you’re supposed to drain excess liquid from the thawed frozen raspberries.
8 oz white chocolate, melted: Use milk chocolate or dark chocolate if you prefer a flavor that’s not as sweet.

Pro Tips

1. Chill the Mixture Before forming the balls, consider chilling the cream cheese mixture for about 15 minutes. This can make it easier to handle and shape.

2. Use a Cookie Scoop To ensure evenly sized balls, use a small cookie scoop or melon baller. This not only saves time but also helps in creating uniform pieces.

3. Chocolate Tempering To achieve a glossy and smooth finish on the white chocolate, consider tempering it. This involves carefully controlling the temperature during melting by using a thermometer, generally heating it to 110°F, cooling it to about 80°F, and then reheating slightly to 86-88°F.

4. Double Dipping For a thicker, more indulgent chocolate coating, consider dipping the balls in melted chocolate twice. Allow the first layer to set slightly before dipping again.

5. Freezing after Dipping After the final chocolate coating, you can quickly set the chocolate by returning the coated balls to the freezer for a short time, about 5-10 minutes, before storing them in the refrigerator. This creates a nice, crisp shell.