I’m hosting turkey dinner tomorrow. Usually that is no biggie, right?! Except this year, I have bought myself a whole wack load of restrictions. One of them being that I am only able to stand for 20 minutes at a time before my sciatica flares and becomes a pain that is too excruciating to tolerate.
All that aside, I can proudly say I managed to prepare several dishes that I am planning to serve alongside our turkey dinner tomorrow, including brown sugar turnip casserole, brussel sprout and sweet potato gratin, no-bake white chocolate raspberry cheesecake bites and classic apple pie. Most of which I prepared while sitting at the kitchen table.
But – let me tell you – my favourite of the bunch to prepare was the cheesecake bites. There is nothing easier to prepare than a no-bake cheesecake. If you have never had one, you seriously must make a point to try one. I love the creaminess of no-bake cheesecakes. They always just melt in your mouth. That is no different for my no-bake white chocolate raspberry cheesecake bites!
If you are heading to a holiday gathering in the coming days or week, I highly recommend bringing a batch of these sweet treats. You will thank me later!
No-Bake Raspberry White Chocolate Cheesecake Bites Recipe
- 1 (250g) package of Philadelphia Cream (Plain) Cheese
- 1/2 of 225g package of white chocolate chips
- 1 (200g) bag sweetened shredded coconut
- 1.5 cups fresh raspberries
- 1 cup cool whip (thawed)
- 3 tbsp granulated sugar
- 1/2 tsp vanilla extract
- In a bowl, soften cream cheese and mix with sugar.
- In a small bowl, place chocolate chips and microwave for 20 seconds. Stir until chocolate has melted and add to cream cheese bowl. Stir.
- Add vanilla extract and cool whip to cream cheese mixture. Mix well.
- Stir in raspberries.
- Place in freezer for two hours.
- Pour coconut shreds in to bowl and line a baking sheet with parchment paper.
- Using a tablespoon, scoop cheesecake and roll into ball. Roll ball in coconut until evenly coated and place on lined baking sheet.
- You should end up with 30 to 34 cheesecake bites.
- Return to freezer for 2 hours before serving.
* If you plan to eat the bites in moderation, I suggest leaving the bites in the freezer and grabbing one as you fancy so they retain their firmness. Just be sure once frozen to store them in a air tight container within the freezer with parchment paper separating layers, if need be.
* This recipe has been adapted from the original featured on Kraft Canada.
In the mood for to make other Christmas Dessert & Baking Recipes, check out this recipe for Chocolate Cherry Macaroons.
Disclosure: I am a Kraft Canada What’s Cooking Contributor. I receive compensation and special perks as a part of my affiliation with this program. All opinions are those of my own.