Description
Delight in these luscious White Chocolate Raspberry Cheesecake Balls, combining a creamy cheesecake filling with fresh raspberries, all enrobed in smooth white chocolate. Perfect for an elegant dessert or a sweet snack, these bite-sized treats offer a refreshing burst of berry flavor balanced with rich white chocolate, finished with a beautiful raspberry garnish.
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 & Garnish
- 1 cup white chocolate chips or melting wafers
- 1 tablespoon coconut oil or shortening (optional, for smoother melting)
- 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 becomes completely smooth and creamy, creating a luscious cheesecake base.
- Add Raspberries and Chill: Gently fold in the mashed fresh raspberries or raspberry preserves to maintain some texture and vibrant flavor. Place the mixture in the refrigerator to chill for 30 minutes; this helps it firm up for shaping.
- Form the Balls: Once chilled, scoop about one tablespoon of the mixture at a time and roll it between your hands to form smooth balls. Arrange these on parchment paper-lined trays to prevent sticking.
- Freeze to Harden: Place the formed cheesecake balls in the freezer for 1 hour. This step firms them up, making dipping easier and preventing melting during coating.
- Melt the White Chocolate: Using a microwave or a double boiler, melt the white chocolate chips along with coconut oil or shortening if using. Stir frequently until the chocolate is fully melted and glossy.
- Coat the Cheesecake Balls: Dip each frozen cheesecake ball carefully into the melted white chocolate, ensuring it is fully coated. Use a fork or dipping tool to lift each ball, letting any excess drip off, then return it to the parchment-lined tray.
- Garnish: Immediately sprinkle freeze-dried raspberry powder or crushed freeze-dried raspberries over the coated balls, or drizzle additional melted white chocolate for an elegant finish.
- Set and Serve: Refrigerate the coated cheesecake balls for at least 30 minutes to allow the coating to fully set. Serve these chilled for a refreshing and decadent treat.
Notes
- For a more intense raspberry flavor, use raspberry preserves instead of fresh raspberries.
- Adding coconut oil to melted white chocolate helps achieve a smoother coating.
- Store cheesecake balls in an airtight container in the refrigerator; consume within 3 days for best freshness.
- Freeze-dried raspberry powder adds vibrant color and tartness without moisture.
- Ensure the cheesecake balls are fully frozen before dipping to prevent melting and ensure a smooth coating.
