White Chocolate Raspberry Cheesecake Bites Recipe
Delight in these creamy and luscious White Chocolate Raspberry Cheesecake Bites, perfect for an elegant appetizer or a sweet treat. Bursting with fresh raspberries folded into a smooth cream cheese base, coated with rich melted white chocolate, and resting on a crumbly graham cracker crust, these cheesecake bites are easy to prepare and sure to impress.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (including melting chocolate)
- Total Time: 1 hour 45 minutes (including chilling and freezing)
- Yield: Approximately 20-24 bites 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup fresh raspberries, mashed
Coating & Crust
- 12 oz white chocolate, chopped or chips
- 1 cup graham cracker crumbs
Instructions
- Prepare Graham Cracker Crumbs: Break up any clumps in the graham cracker crumbs in a bowl to ensure a fine, even crust texture.
- Make Cheesecake Mixture: In a large mixing bowl, use an electric mixer to combine the softened cream cheese and powdered sugar. Beat until the mixture is smooth and creamy.
- Fold in Raspberries: Gently fold the mashed fresh raspberries into the cream cheese mixture, taking care not to overmix to keep the ripples of raspberry intact.
- Chill and Shape: Chill the cheesecake mixture in the refrigerator for about one hour to firm up. Then, scoop and roll the mixture into small balls about 1 inch in diameter and place them on a baking sheet lined with parchment paper.
- Freeze the Bites: Place the formed cheesecake balls in the freezer for 30 minutes to allow them to firm up and hold their shape better during coating.
- Melt White Chocolate: Melt the white chocolate in a microwave-safe bowl by heating in short 20-30 second intervals, stirring in between until smooth and fully melted. This ensures you do not burn the chocolate.
- Coat Bites: Dip each frozen cheesecake ball into the melted white chocolate, coating completely, and place back on parchment paper to set. Refrigerate until the chocolate is firm before serving.
Notes
- Use fresh raspberries for best flavor and vibrant color; frozen raspberries may add too much moisture.
- Chilling the mixture before shaping helps maintain the bite-sized form and makes coating easier.
- White chocolate can be tempered for a shinier finish, but simple melting works well for home preparation.
- Store cheesecake bites in an airtight container in the refrigerator and consume within 3-4 days for freshness.
- For a little crunch, you can lightly press graham cracker crumbs onto the chilled cheesecake balls before freezing.
Keywords: white chocolate, raspberry, cheesecake bites, no bake, dessert, creamy, sweet treat
