Description
Delightfully creamy and fruity, these White Chocolate Raspberry Cheesecake Balls combine smooth cream cheese with fresh raspberries, all encased in a luscious white chocolate coating. Perfect as an elegant bite-sized dessert, they’re simple to prepare and impress with a burst of raspberry flavor balanced by sweet white chocolate.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup fresh raspberries, mashed (or raspberry preserves)
Coating
- 1 cup white chocolate chips or melting wafers
- 1 tablespoon coconut oil or shortening (optional, for smoother melting)
Garnish
- Freeze-dried raspberry powder or crushed freeze-dried raspberries
- White chocolate drizzle (optional)
Instructions
- Prepare the Cheesecake Filling: Beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is completely smooth and creamy, ensuring no lumps remain.
- Fold in Raspberries and Chill: Gently fold the mashed fresh raspberries (or raspberry preserves) into the cream cheese mixture, then cover and chill it in the refrigerator for 30 minutes to firm up slightly.
- Form the Balls: Using a tablespoon measure, scoop the chilled mixture and roll it between your palms to create small balls. Place each ball onto a parchment-lined baking sheet to prevent sticking.
- Freeze to Harden: Place the cheesecake balls in the freezer for 1 hour so they become firm and easier to coat.
- Melt the White Chocolate: In a microwave-safe bowl or using a double boiler, melt the white chocolate chips along with the optional coconut oil or shortening for a smooth, glossy coating. Stir until fully melted and combined.
- Coat the Cheesecake Balls: One by one, dip each frozen cheesecake ball into the melted white chocolate, coating them evenly, then place them back onto the parchment paper.
- Garnish: Immediately sprinkle the tops with freeze-dried raspberry powder or crushed freeze-dried raspberries. Optionally, drizzle extra melted white chocolate over the balls for an elegant finish.
- Set and Serve: Refrigerate the coated cheesecake balls for at least 30 minutes until the chocolate sets. Serve chilled for a refreshing and delightful dessert bite.
Notes
- For best results, use room temperature cream cheese to avoid lumps.
- If fresh raspberries are unavailable, use high-quality raspberry preserves as a substitute.
- The coconut oil or shortening is optional but helps create a smoother, shinier coating for the white chocolate.
- Keep the cheesecake balls frozen before dipping to prevent melting and ensure easy coating.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
