Description
Delight in these creamy White Chocolate Raspberry Cheesecake Balls, a perfect no-bake treat combining the tangy smoothness of cream cheese with the sweet burst of raspberries, all enrobed in luscious white chocolate. Ideal for parties or as a decadent snack.
Ingredients
Scale
Cheesecake Balls
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup fresh raspberries, mashed (or raspberry preserves)
Coating
- 1 cup white chocolate chips or melting wafers
- 1 tablespoon coconut oil or shortening (optional)
- Freeze-dried raspberry powder or crushed freeze-dried raspberries (for garnish)
Instructions
- Prepare the Cheesecake Mixture: In a mixing bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in the mashed fresh raspberries or raspberry preserves gently to incorporate evenly without overmixing.
- Shape the Balls: Using a spoon or cookie scoop, portion the mixture into small balls (about 1-inch in diameter). Place them on a parchment-lined baking sheet and freeze for about 30 minutes to firm up, making them easier to dip.
- Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate chips with the coconut oil or shortening in 20-30 second intervals, stirring well between each until fully smooth and melted.
- Coat the Cheesecake Balls: Using a fork or dipping tool, dip each chilled cheesecake ball into the melted white chocolate, ensuring it is completely coated. Allow excess chocolate to drip off before placing them back onto the parchment paper.
- Garnish and Set: While the coating is still wet, sprinkle freeze-dried raspberry powder or crushed freeze-dried raspberries on top for added flavor and color. Once all are coated, refrigerate the balls for at least 15 minutes to allow the chocolate shell to harden completely before serving.
Notes
- Ensure cream cheese is fully softened for a smooth mixture.
- Freezing the balls before dipping helps prevent them from falling apart.
- Coconut oil or shortening is optional but helps achieve a smoother, shinier chocolate coating.
- Freeze-dried raspberry powder adds a vibrant color and intense raspberry flavor without moisture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
