Cranberry Pistachio Cheesecake Balls with White Chocolate Coating

 

Elegant and festive, these mini cheesecake bites combine tangy cranberries and crunchy pistachios with a luscious white chocolate shell, finished with a touch of gold for a glamorous holiday treat!

Ingredients

225g cream cheese, softened

1/2 cup powdered sugar

1/4 cup finely chopped dried cranberries

1/4 cup finely chopped pistachios

1/2 teaspoon vanilla extract

200g white chocolate, melted

Edible gold dust (optional, for garnish)

Instructions

Step 1: Prepare the Cheesecake Mixture

In a mixing bowl, beat the softened cream cheese until smooth.

Add the powdered sugar and vanilla extract, mixing until well combined.

Fold in the chopped cranberries and pistachios.

Cover the mixture and refrigerate for 15–20 minutes, or until firm enough to roll.

Step 2: Form the Cheesecake Balls

Scoop out small portions of the chilled mixture and roll them into 1-inch balls.

Arrange the balls on a parchment-lined baking sheet.

Freeze for 10–15 minutes to help them set.

Step 3: Coat with White Chocolate

Using a fork or toothpick, dip each cheesecake ball into the melted white chocolate.

Let the excess chocolate drip off before placing the coated balls back onto the lined baking sheet.

Allow the white chocolate coating to harden completely.

Step 4: Add the Finishing Touches

Once the coating is set, lightly dust the cheesecake balls with edible gold dust for a festive sparkle.

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