Ingredients
Scale
- 1 ½ cups chocolate cream cookies, finely crushed (about 20)
- 6 Tbsp. butter, melted
- 6 oz white chocolate chips
- ¼ cup half and half
- 12 oz cream cheese, softened
- ¼ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 5 oz raspberries, fresh or frozen
- 1 Tbsp granulated sugar
- 1 ½ to 2 tsp cornstarch dissolved in 3 tbsp water
Instructions
- Preheat oven and prepare a baking dish.
- Mix crushed chocolate cream cookies with melted butter and press into the bottom of the dish to form a crust.
- In a bowl, melt white chocolate chips with half and half until smooth.
- In a separate bowl, beat softened cream cheese with sugar until creamy.
- Add eggs and vanilla extract to the cream cheese mixture and blend well.
- Combine the melted white chocolate mixture with the cream cheese mixture.
- In a small saucepan, combine raspberries, granulated sugar, and dissolved cornstarch; cook until thickened to make raspberry sauce.
- Fold raspberry sauce gently into the cheesecake mixture.
- Pour the mixture over the cookie crust and bake for about 20 minutes or until tops are puffy and no longer sticky to the touch.
- Let cool to room temperature, then refrigerate at least one hour.
- Serve topped with whipped cream and fresh raspberries if desired.
Notes
Raspberry sauce can be made up to a week ahead and refrigerated in a sealed container. Ensure cream cheese is softened for smooth mixing. These cheesecake balls are best served chilled.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 14
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 30