Description
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
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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
- Serving Size: 1 ball
- Calories: 180 kcal
- Sugar: 15g
- Sodium: 35mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg