Raspberry Cheesecake Balls
These no-bake cheesecake balls combine the rich creaminess of cheesecake with the bright, fruity flavor of raspberries. Rolled in a sweet coating, they’re as fun to make as they are to eat!
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 20 cheesecake balls 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup (50 g) fresh raspberries, mashed (or frozen, thawed, and drained)
- 1 cup (120 g) graham cracker crumbs (or digestive biscuit crumbs)
- 1/4 cup (30 g) powdered sugar, for coating
Instructions
- Prepare the cheesecake mixture:
- In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Gently fold in the mashed raspberries, mixing just until combined.
- Chill the mixture:
- Cover the bowl with plastic wrap and refrigerate for about 1 hour, or until the mixture is firm enough to shape into balls.
- Form the balls:
- Using a tablespoon or a small cookie scoop, portion out the mixture and roll it into balls with your hands.
- Coat the balls:
- Roll each ball in the graham cracker crumbs to coat evenly. For extra sweetness, roll them lightly in powdered sugar as well.
- Chill and serve:
- Place the coated balls on a plate or tray lined with parchment paper. Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a chocolate twist, drizzle the cheesecake balls with melted white or dark chocolate before chilling.
- Add lemon zest to the cream cheese mixture for an extra zing.
- These cheesecake balls can be stored in an airtight container in the refrigerator for up to 3 days.
Find it online: https://ukfinda.com/raspberry-cheesecake-balls/