Description
No-bake raspberry cheesecake balls with a creamy filling, coated in chocolate, perfect for parties.
Ingredients
Scale
- 450 g (16 oz) full-fat cream cheese
- 125 g (4.4 oz) mascarpone
- 80 g (2/3 cup) confectioners’ sugar
- 150 g (1 cup) fresh raspberries
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 75 g (1 cup) graham cracker crumbs or digestive biscuits
- 300 g (10.5 oz) melted chocolate for coating
- 1–2 tbsp (15–30 ml) neutral oil
Instructions
- Make raspberry purée: Simmer 100 g fresh raspberries and 1 tbsp water for 3-4 minutes, press through a sieve, cool to room temperature.
- Beat the cheese and sugar: Beat cream cheese, mascarpone, and confectioners’ sugar until smooth.
- Fold in flavor and crumbs: Add raspberry purée, vanilla, lemon zest, and graham cracker crumbs; fold gently.
- Chill the mixture: Chill filling for at least 1 hour or freeze for 20-30 minutes.
- Form balls: Scoop chilled filling with a cookie scoop and roll into balls.
- Melt and thin the coating: Melt chocolate and stir in neutral oil.
- Dip and set: Dip each ball in chocolate, sprinkle with toppings, and let set.
- Store or serve: Store in an airtight container or freeze for later.
Notes
For a glossier finish, add 1 tbsp light corn syrup per 300 g chocolate. Make ahead by chilling the filling and scooping later.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 balls
- Calories: 220
- Sugar: 11g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3.5g
- Cholesterol: 55mg