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White Chocolate Raspberry Cheesecake Balls

Indulge in these creamy and fruity White Chocolate Raspberry Cheesecake Balls, wrapped in a velvety white chocolate shell for a delightful dessert treat.
Prep Time30 minutes
Cook Time10 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, Dessert Balls, easy recipe, Raspberry, White Chocolate
Servings: 12 pieces
Calories: 120kcal

Ingredients

For the Cheesecake Filling

  • 8 oz cream cheese, softened Creamy and luscious, this forms the base of the cheesecake filling.
  • 1/4 cup powdered sugar This adds just the right sweetness, transforming the filling into a delightful treat.
  • 1 teaspoon vanilla extract Aromatic and fragrant, vanilla extract enhances the overall flavor.
  • 1/4 cup fresh raspberries, mashed Juicy, sweet, and slightly tart, bringing vibrant contrast to the rich cheesecake.

For the Coating

  • 1 cup white chocolate chips or melting wafers Rich and creamy, melting beautifully to create a silky coating.
  • 1 tablespoon coconut oil or shortening Optional, for smoother melting to lend an extra smooth finish.

For Garnish

  • freeze-dried raspberry powder or crushed freeze-dried raspberries Adds a burst of color and additional raspberry flavor.
  • white chocolate drizzle Optional, a decorative touch that enhances sweetness.

Instructions

Preparation

  • In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  • Gently fold in the mashed raspberries, ensuring they are evenly distributed.
  • Cover the bowl with plastic wrap and chill the mixture in the fridge for 30 minutes.

Shaping

  • Using a tablespoon, scoop out the chilled mixture and roll it into balls.
  • Place each ball on a parchment-lined baking sheet.

Freezing

  • Freeze the cheesecake balls for about 1 hour.

Coating

  • In a microwave-safe bowl, combine the white chocolate chips and coconut oil (if using). Microwave in 20-second intervals, stirring until the chocolate is fully melted.
  • Using a fork or toothpick, dip each frozen cheesecake ball into the melted white chocolate and allow excess chocolate to drip off.
  • While the coating is still wet, sprinkle each ball with raspberry powder or drizzle with melted white chocolate.

Setting

  • Refrigerate the coated cheesecake balls for at least 30 minutes or until the chocolate coating is set.

Notes

Experiment with flavors by swapping raspberries for strawberries or blueberries. Use high-quality white chocolate for the best results. Chill tools for better melting results.