Description
Cranberry Pistachio Cheesecake Balls with White Chocolate Coating are a delightful treat that will elevate any gathering.
Ingredients
Scale
- 225g cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup dried cranberries, finely chopped
- 1/4 cup pistachios, finely chopped
- 200g white chocolate, melted
- Edible gold dust (optional, for garnish)
Instructions
- Create the Cheesecake Filling: Start by placing the softened cream cheese in a large mixing bowl. Using an electric mixer or a sturdy spoon, beat the cream cheese until it is smooth and creamy. Next, add in the powdered sugar slowly, mixing until well incorporated. Don’t forget to stir in the vanilla extract. Once your sweet and creamy base is ready, gently fold in the chopped dried cranberries and pistachios. After mixing, cover the bowl with plastic wrap and refrigerate the mixture for about 15 to 20 minutes.
- Shape the Cheesecake Balls: After chilling, using a cookie scoop or your hands, grab a portion of the cheesecake filling and roll it into a ball shape, approximately one inch in diameter. Place each ball on a parchment-lined tray. Once all the balls are shaped, pop the tray into the freezer for about 10 to 15 minutes.
- Dip in White Chocolate: Take the bowl of melted white chocolate and carefully dip each chilled cheesecake ball into it. Use a fork to coat each ball evenly and allow any excess chocolate to drip off. Place the tray in the refrigerator for the chocolate covering to harden completely, which usually takes about 30 minutes.
Notes
These cheesecake balls can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 95 per ball
- Sodium: 20 mg
- Protein: 1 g