Here’s a Chef Ed sweet treat that’ll steal the spotlight — smooth, decadent White Chocolate Cheesecake Balls. Creamy inside, crisp outside, and dangerously addictive.

Chef Ed’s White Chocolate Cheesecake Balls

Prep Time: 20 minutes
Cook Time: 0 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 20–24 truffle-sized balls

Ingredients

  • 8 oz cream cheese (softened)
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon juice (optional, for brightness)
  • 1/2 cup graham cracker crumbs (plus more for coating)
  • 8 oz white chocolate (melted, for coating)
  • 2 oz white chocolate (optional, for drizzle)
  • Sprinkles, shredded coconut, or crushed nuts (optional toppings)

Instructions

1. Make the Filling:

In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar, vanilla, lemon juice, and graham cracker crumbs. Mix until fully combined and creamy.

2. Chill the Dough:

Refrigerate mixture for 30 minutes to firm up.

3. Roll the Balls:

Scoop out heaping teaspoons and roll into balls with your hands. Place on a parchment-lined tray. Freeze for 30–45 minutes until solid.

4. Coat in White Chocolate:

Melt white chocolate using a double boiler or microwave in 30-second bursts. Dip each cheesecake ball in the melted chocolate, using a fork to let excess drip off. Place back on tray.

5. Decorate (Optional):

While still wet, sprinkle with graham cracker crumbs, coconut, or sprinkles. Drizzle with raspberry sauce and or drizzle with extra white chocolate for flair.

6. Chill and Serve:

Refrigerate 30–60 minutes to fully set. Serve chilled or slightly softened for max creaminess.

Chef Ed Tip:
Use a cookie scoop for uniform size and freeze the balls well before dipping for the smoothest coating.

 

 

References: