White Chocolate Raspberry Cheesecake Balls
Creamy no-bake cheesecake balls with a fresh raspberry center, coated in smooth white chocolate and finished with a delicate raspberry dusting .
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 30 minutes
- Yield: 20–24 balls
- Category: Dessert
- Method: No-Bake
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 250 g full-fat cream cheese, softened
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 150 g digestive biscuits, finely crushed
- 50 g unsalted butter, melted
- 1 tablespoon fresh lemon zest
- 20–24 fresh raspberries (washed and dried)
- 300 g white chocolate, chopped
- 1 teaspoon coconut oil
- 3 tablespoons freeze-dried raspberry powder
- 2 tablespoons powdered sugar (for dusting)
- Fresh mint leaves (optional garnish)
- Extra fresh raspberries (optional garnish)
Instructions
- In a bowl, beat cream cheese, powdered sugar, vanilla, and lemon zest until smooth and fluffy.
- Fold in crushed biscuits and melted butter until a thick mixture forms.
- Chill the mixture for 30 minutes.
- Scoop 1 tablespoon of mixture, flatten, place a raspberry in the center, and wrap to form a ball.
- Repeat and place balls on a lined tray.
- Freeze for 1 hour until firm.
- Melt white chocolate with coconut oil until smooth.
- Dip each frozen ball in chocolate, letting excess drip off.
- Place on tray and immediately dust with raspberry powder and powdered sugar.
- Garnish with mint and extra raspberries before serving.
Notes
- Ensure raspberries are completely dry before using.
- Chill and freeze properly for easier shaping and coating.
- Coconut oil helps create a smoother chocolate coating.
- Store chilled as the filling softens at room temperature.
- Can be made ahead and refrigerated or frozen.
- Use graham crackers or vanilla biscuits as substitutes.
Nutrition
- Serving Size: 1 ball
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
