Description
These delightful cheesecake balls feature a creamy raspberry-infused filling coated in smooth white chocolate, topped with a hint of tangy raspberry powder or a delicate white chocolate drizzle. They’re perfect for parties, gifts, or an elegant dessert treat!
Ingredients
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup fresh raspberries (mashed) or raspberry preserves
For the Coating:
- 1 cup white chocolate chips or melting wafers
- 1 tbsp coconut oil or shortening (optional, for smoother melting)
For Garnish:
- Freeze-dried raspberry powder or crushed freeze-dried raspberries
- White chocolate drizzle (optional)
Instructions
1️⃣ Prepare the Cheesecake Filling
In a medium mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the mashed raspberries or raspberry preserves until evenly incorporated.
Cover the bowl and chill the mixture in the refrigerator for 30 minutes to firm up.
2️⃣ Shape the Cheesecake Balls
Scoop out about 1 tablespoon of the chilled mixture and roll it into a ball using your hands. Place the balls on a parchment-lined baking sheet.
Once all the balls are shaped, freeze them for 1 hour to harden.
3️⃣ Melt the White Chocolate
In a microwave-safe bowl, melt the white chocolate chips with the coconut oil (if using) in 20-second intervals, stirring in between, until smooth and fully melted.
4️⃣ Coat the Cheesecake Balls
Remove the frozen cheesecake balls from the freezer. Using a fork or toothpick, dip each ball into the melted white chocolate, ensuring it is fully coated.
Allow the excess chocolate to drip off, then place the coated ball back onto the parchment-lined sheet.
5️⃣ Garnish
While the coating is still wet, sprinkle each ball with freeze-dried raspberry powder or crushed freeze-dried raspberries for a vibrant, tangy topping.
Optionally, drizzle additional melted white chocolate over the balls for an elegant finish.
6️⃣ Set and Serve
Refrigerate the coated cheesecake balls for at least 30 minutes to allow the chocolate to set completely.
Serve chilled for the best texture and flavor.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days. These can also be frozen for up to 2 weeks; thaw in the refrigerator before serving.
- Customizations: Use dark or milk chocolate instead of white chocolate for a different flavor profile. Add a touch of lemon zest to the filling for extra brightness.
- Pro Tip: If the melted white chocolate starts to thicken, reheat in short bursts to keep it smooth and easy to work with.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Serving Size: 15–18 balls