Description
These White Chocolate Raspberry Cheesecake Balls are a luscious no-bake dessert featuring creamy cheesecake filling infused with fresh raspberries, coated in smooth white chocolate. Perfectly bite-sized and garnished with freeze-dried raspberry powder or an optional white chocolate drizzle, these cheesecake bites are an elegant treat for parties or a sweet snack.
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 smooth and creamy.
- Fold in Raspberries and Chill: Gently fold the mashed fresh raspberries or raspberry preserves into the cheesecake mixture. Cover and chill in the refrigerator for 30 minutes to firm up the mixture slightly.
- Form the Balls: Using a tablespoon measure, scoop out portions of the chilled cheesecake mixture and roll each into a smooth ball with your hands. Place the balls on parchment paper-lined baking sheet.
- Freeze to Harden: Place the cheesecake balls in the freezer and freeze for 1 hour to allow them to become firm and easier to coat.
- Melt the White Chocolate: In a microwave-safe bowl or using a double boiler, melt the white chocolate chips together with the coconut oil or shortening (if using) until smooth and fully melted.
- Coat the Cheesecake Balls: Dip each frozen cheesecake ball into the melted white chocolate to fully coat it. 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 for decoration.
- Set and Serve: Refrigerate the coated cheesecake balls for at least 30 minutes until the white chocolate coating is set. Serve chilled for best texture and flavor.
Notes
- For smoother chocolate coating, adding coconut oil or shortening helps thin the white chocolate.
- If fresh raspberries are not available, use raspberry preserves for convenience.
- Store cheesecake balls in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Be gentle when folding in raspberries to keep some texture.
- Use parchment paper to prevent sticking during freezing and coating.
