Description
Delight in these luscious White Chocolate Raspberry Cheesecake Balls, a no-bake dessert combining creamy cheesecake, fresh raspberries, and smooth white chocolate. Perfectly portioned and elegantly coated, these bite-sized treats offer a refreshing balance of tart and sweet flavors with a luxurious texture that melts in your mouth.
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: Beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy, ensuring no lumps remain.
- Fold in Raspberries and Chill: Gently fold in the mashed fresh raspberries or raspberry preserves. Once combined, chill the mixture in the refrigerator for 30 minutes to firm up slightly.
- Form the Balls: Using a tablespoon, scoop out portions of the chilled mixture and roll them into smooth balls. Place each ball on a parchment paper-lined tray to prevent sticking.
- Freeze the Balls: Freeze the assembled cheesecake balls for 1 hour to harden and make them easier to coat.
- Melt the White Chocolate: Melt the white chocolate chips together with the coconut oil or shortening either in a microwave in short bursts or using a double boiler, stirring until silky smooth.
- Coat the Cheesecake Balls: Dip each frozen cheesecake ball into the melted white chocolate until fully coated. Return each coated ball to the parchment-lined tray.
- Garnish: Sprinkle with freeze-dried raspberry powder or crushed freeze-dried raspberries. Optionally, drizzle with additional melted white chocolate for an elegant finish.
- Set and Serve: Refrigerate the coated balls for at least 30 minutes to allow the chocolate to set completely. Serve chilled for best flavor and texture.
Notes
- For easier rolling, keep hands slightly chilled or dampened.
- Freeze-dried raspberry powder adds a tangy contrast and beautiful color contrast.
- Substitute coconut oil with shortening or butter if preferred for melting chocolate.
- Store cheesecake balls in an airtight container in the refrigerator up to 3 days or freeze for longer storage.
- Ensure the white chocolate is completely melted and smooth to get an even, glossy coating.
