Description
Delightfully creamy and tangy white chocolate raspberry cheesecake balls combine smooth cream cheese, sweet powdered sugar, and fresh raspberries, enrobed in a luscious white chocolate coating. These bite-sized treats are perfect for parties or as an elegant dessert, offering a refreshing burst of raspberry flavor with every bite.
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 the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy, ensuring no lumps remain.
- Incorporate Raspberries and Chill: Gently fold in the mashed fresh raspberries or raspberry preserves into the cheesecake mixture. Cover and chill in the refrigerator for 30 minutes to help the mixture firm up.
- Form the Balls: Using a scoop or tablespoon, portion out the chilled cheesecake mixture and roll it into small balls. Place each ball on a parchment-lined baking sheet.
- Freeze to Harden: Place the cheesecake balls in the freezer for 1 hour to solidify and make them easier to coat with chocolate.
- Melt the White Chocolate: In a microwave-safe bowl or using a double boiler, gently melt the white chocolate chips along with the coconut oil or shortening (if using) until smooth and glossy.
- Coat the Cheesecake Balls: Dip each frozen cheesecake ball into the melted white chocolate, ensuring it is fully covered. Return the coated balls to the parchment paper.
- Garnish: While the chocolate coating is still wet, sprinkle with freeze-dried raspberry powder or crushed freeze-dried raspberries. Optionally, drizzle additional melted white chocolate over the balls for decoration.
- Set and Serve: Refrigerate the coated cheesecake balls for at least 30 minutes to allow the chocolate to fully set. Serve chilled for best texture and flavor.
Notes
- Using fresh raspberries provides a bright natural flavor, but raspberry preserves can be substituted for convenience.
- The optional coconut oil in the chocolate melting step helps create a smoother and shinier coating.
- Freeze-dried raspberry powder adds a tart garnish and vibrant color, enhancing both taste and appearance.
- Keep the cheesecake balls refrigerated until serving to maintain their shape and texture.
