Description
These White Chocolate Raspberry Cheesecake Balls are a perfect bite-sized dessert that combines creamy cheesecake, fresh raspberries, and silky white chocolate. Perfect for any occasion, these cheesecake balls are easy to make and are sure to impress.
Ingredients
Scale
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup fresh raspberries, mashed (or raspberry preserves)
For the Coating:
- 1 cup white chocolate chips or melting wafers
- 1 tablespoon coconut oil or shortening (optional)
For Garnish:
- Freeze-dried raspberry powder or crushed freeze-dried raspberries
Instructions
- Prepare the Cheesecake Mixture:
In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the mashed raspberries until evenly combined. Chill the mixture for 30 minutes to firm up. - Shape the Cheesecake Balls:
Scoop out about 1 tablespoon of the mixture and roll it into a ball using your hands. Place the balls on a parchment-lined baking sheet. - Freeze the Cheesecake Balls:
Freeze the balls for 1 hour to allow them to firm up. - Melt the White Chocolate:
In a microwave-safe bowl, melt the white chocolate chips with coconut oil (if using) in 20-second intervals, stirring between each session, until smooth. - Coat the Cheesecake Balls:
Using a fork or toothpick, dip each frozen cheesecake ball into the melted white chocolate, ensuring it is completely coated. Let any excess chocolate drip off, then place the coated balls back on the parchment-lined baking sheet. - Garnish:
While the white chocolate is still wet, sprinkle with freeze-dried raspberry powder or drizzle with additional melted white chocolate. - Chill and Serve:
Refrigerate for at least 30 minutes to set the coating. Serve chilled for the best texture.
Notes
- Make ahead: These cheesecake balls can be made ahead of time and stored in the fridge for up to 5 days.
- Substitutions: You can use other berries like strawberries or blueberries instead of raspberries. For a smoother filling, you can use raspberry preserves.
- Freezing: These cheesecake balls freeze well, so you can store them in an airtight container in the freezer for up to 3 months.
- Coconut oil is optional, but it helps to smooth out the melted chocolate and make the coating shiny.
- You can drizzle additional white chocolate over the finished cheesecake balls for extra decoration.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert, No-Bake, Party Treats
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake ball
- Calories: 200
- Sugar: 14g
- Sodium: 40mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0 g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg