White Chocolate Raspberry Cheesecake Balls Recipe
Delightful White Chocolate Raspberry Cheesecake Balls featuring a creamy cheesecake filling bursting with fresh raspberries, coated in smooth white chocolate and garnished with tangy freeze-dried raspberry powder or a white chocolate drizzle. These bite-sized treats are perfect for elegant gatherings or an indulgent snack.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 50 minutes
- Yield: 20 cheesecake balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
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 use raspberry preserves)
For the Coating:
- 1 cup white chocolate chips or melting wafers
- 1 tablespoon coconut oil or shortening (optional, for smoother melting)
For Garnish:
- Freeze-dried raspberry powder or crushed freeze-dried raspberries
- White chocolate drizzle (optional)
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy.
- Incorporate Raspberries: Gently fold in the mashed fresh raspberries or raspberry preserves until they are evenly combined, ensuring a balanced fruity flavor throughout.
- Chill the Mixture: Cover the bowl and refrigerate the cheesecake mixture for 30 minutes to allow it to firm up, which will make it easier to shape.
- Form Cheesecake Balls: Scoop approximately 1 tablespoon of the chilled mixture and roll it between your palms into round balls. Place each ball onto a parchment-lined baking sheet to prevent sticking.
- Freeze the Balls: Place the baking sheet in the freezer for 1 hour to let the cheesecake balls harden fully, ensuring they hold shape during coating.
- Melt the White Chocolate: In a microwave-safe bowl, combine the white chocolate chips with the optional coconut oil and melt in 20-second increments, stirring thoroughly between each, until the chocolate is smooth and glossy.
- Coat the Cheesecake Balls: Using a fork or toothpick, dip each frozen cheesecake ball into the melted white chocolate until completely covered. Allow any excess coating to drip off before placing them back onto the parchment-lined sheet.
- Garnish: While the white chocolate coating is still wet, sprinkle the balls with freeze-dried raspberry powder or crushed freeze-dried raspberries for added texture and flavor. Optionally, drizzle additional melted white chocolate on top for decoration.
- Set the Coating: Refrigerate the coated cheesecake balls for at least 30 minutes to let the white chocolate harden and the flavors to meld. Serve chilled for the best creamy texture.
Notes
- For a stronger raspberry flavor, use raspberry preserves instead of fresh raspberries.
- Adding coconut oil to the white chocolate helps create a smoother, shinier coating.
- Freeze-dried raspberry powder adds a lovely tart contrast and a pop of color.
- Store leftover cheesecake balls in an airtight container refrigerated for up to 5 days.
- Allow balls to come to room temperature briefly before serving to enjoy a creamier center.
Keywords: white chocolate raspberry, cheesecake balls, no-bake dessert, bite-sized treats, raspberry cheesecake, holiday dessert
