Ingredients

8 oz cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

1 cup fresh raspberries (or thawed and drained frozen raspberries)

1½ cups graham cracker crumbs

Pinch of salt

8 oz white chocolate, chopped or chips

1 teaspoon coconut oil (optional)

Additional fresh raspberries (for garnish)

Shaved white chocolate (for garnish)

Extra graham cracker crumbs (for garnish)

Instructions

Step 1: Ensure the cream cheese is at room temperature. In a large bowl, mix the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt using an electric mixer or sturdy spatula until smooth and creamy.

Step 2: Blend the fresh raspberries in a food processor until smooth. Optionally, strain the puree to remove seeds. Gently fold the raspberry puree into the cream cheese mixture to create a marbled pink swirl without overmixing.

Step 3: Gradually add graham cracker crumbs to the mixture, stirring until it reaches a thick consistency that holds shape. Add crumbs a tablespoon at a time if the mixture feels too wet.

Step 4: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to firm up the mixture for easier shaping.

Step 5: Using a cookie scoop or your hands, portion and roll the mixture into bite-sized balls. Arrange them on a parchment-lined baking sheet.

Step 6: In a microwave-safe bowl, melt the white chocolate with coconut oil (if using) in 15-20 second intervals, stirring between each until smooth and fully melted.

Step 7: Dip each cheesecake ball into the melted white chocolate using a fork or toothpick, ensuring full coverage. Tap off excess chocolate and place back on the parchment-lined sheet.

Step 8: While the coating is still wet, sprinkle with extra graham cracker crumbs, shaved white chocolate, or fresh raspberries if desired. Refrigerate for about 30 minutes to set the chocolate coating.

Tips & Variations

For a smoother raspberry texture, strain the puree well to remove all seeds before folding it into the cream cheese mixture.

Substitute coconut oil with vegetable oil for melting the white chocolate if coconut flavor is not desired.

Try adding a hint of lemon zest to the cream cheese mixture for a bright twist.

Use freeze-dried raspberry powder instead of fresh raspberries for a more intense raspberry flavor without extra moisture.

FAQs

Can I use frozen raspberries for this recipe?

Yes, you can use frozen raspberries as long as they are fully thawed and well-drained to avoid adding excess moisture that could affect the consistency.

How do I prevent the white chocolate coating from melting on my hands?

Use a fork or toothpick to dip and handle the cheesecake balls instead of your hands. If you must use your hands, keep them cool and dry to reduce melting.