Description
Delightfully creamy and tangy, these White Chocolate Raspberry Cheesecake Balls combine smooth cream cheese and fresh raspberries, coated in luscious white chocolate. Perfect as bite-sized treats for parties or an elegant dessert snack, they offer the sweet and tart balance of raspberry with the richness of cheesecake in a convenient no-bake format.
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: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is completely smooth and creamy, ensuring no lumps remain.
- Fold in Raspberries: Gently fold the mashed fresh raspberries or raspberry preserves into the cream cheese mixture until evenly distributed. Cover and chill the mixture in the refrigerator for 30 minutes to allow it to firm up.
- Form the Balls: Using a tablespoon measure, scoop portions of the chilled mixture and roll them between your palms to form smooth, even-sized balls. Place each ball carefully on a sheet of parchment paper laid on a baking tray.
- Freeze to Harden: Place the tray with the formed balls into the freezer for 1 hour. This step firms up the cheesecake balls, making them easier to coat.
- Melt the White Chocolate: In a microwave-safe bowl or using a double boiler, gently melt the white chocolate chips with the optional coconut oil or shortening to create a smooth, fluid coating. Stir frequently to prevent burning.
- Coat the Cheesecake Balls: Using a fork or dipping tool, dip each frozen cheesecake ball into the melted white chocolate, ensuring it is fully covered. Then, return the coated balls to the parchment paper-lined tray.
- Garnish: While the coating is still wet, sprinkle freeze-dried raspberry powder or crushed freeze-dried raspberries on top or drizzle additional melted white chocolate decoratively for a beautiful finish.
- Set and Serve: Refrigerate the coated cheesecake balls for at least 30 minutes until the white chocolate is fully set. Serve chilled for the best texture and flavor.
Notes
- Use fresh or well-drained raspberry preserves to avoid excess moisture.
- The optional coconut oil helps create a smoother and shinier coating but can be omitted if preferred.
- Freeze-dried raspberries add a crunchy tart contrast and vibrant color as garnish.
- Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- For a firmer bite, keep the dessert frozen until just before serving.
