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White Chocolate Raspberry Cheesecake Balls

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These White Chocolate Raspberry Cheesecake Balls are a decadent, bite-sized treat that combines the rich creaminess of cheesecake with the sweet tang of fresh raspberries. Coated in velvety white chocolate and topped with freeze-dried raspberry powder, these are the perfect indulgence for any occasion.

Ingredients

Scale

  1. For the Cheesecake Filling:

    • 8 oz cream cheese, softened – The base of the creamy cheesecake filling.
    • 1/4 cup powdered sugar – Adds sweetness and smooth texture.
    • 1 teaspoon vanilla extract – For a subtle, warm flavor.
    • 1/4 cup fresh raspberries, mashed (or use raspberry preserves) – Provides the perfect tangy raspberry flavor.

    For the Coating:

    • 1 cup white chocolate chips or melting wafers – Smooth, creamy coating.
    • 1 tablespoon coconut oil or shortening (optional, for smoother melting) – Helps to thin out the chocolate for easier coating.

    For Garnish:

    • Freeze-dried raspberry powder or crushed freeze-dried raspberries – Adds flavor and color.
    • White chocolate drizzle (optional) – For an extra touch of sweetness and elegance.

Instructions

  • Prepare the Cheesecake Mixture:
    • In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
    • Gently fold in the mashed raspberries (or preserves) until evenly combined.
    • Chill the mixture for 30 minutes to firm up.
  • Shape the Cheesecake Balls:
    • Scoop about 1 tablespoon of the mixture and roll it into a ball. Place on a parchment-lined baking sheet.
    • Freeze the balls for 1 hour to harden.
  • Melt the White Chocolate:
    • In a microwave-safe bowl, melt the white chocolate chips with coconut oil in 20-second intervals, stirring in between, until smooth.
  • Coat the Cheesecake Balls:
    • Using a fork or toothpick, dip each frozen cheesecake ball into the melted white chocolate, ensuring it’s fully coated. Let the excess drip off.
    • Place the coated balls back on the parchment-lined sheet.
  • Garnish:
    • While the coating is still wet, sprinkle with freeze-dried raspberry powder or drizzle with additional melted white chocolate.
  • Chill and Serve:
    • Refrigerate for at least 30 minutes to set the coating. Serve chilled for the best texture

Notes

  • Make Ahead: Store in an airtight container in the refrigerator for up to 5 days.
  • Raspberry Swaps: Try other berries like strawberries or blackberries for a fun twist.
  • Decorating Idea: Add edible gold dust for a luxurious touch.

Nutrition

Find it online: https://grandmarecipesflash.com/white-chocolate-raspberry-cheesecake-balls/