White Chocolate Raspberry Cheesecake Balls
These decadent treats combine creamy cheesecake and fresh raspberries, enveloped in luscious white chocolate, making them perfect for any occasion.
Servings: 12 pieces
Calories: 100kcal
Ingredients
Cheesecake Filling
- 8 oz cream cheese Softened
- 1/4 cup powdered sugar Adds sweetness
- 1 teaspoon vanilla extract Infuses flavor
- 1/4 cup fresh raspberries Mashed or use raspberry preserves
Coating
- 1 cup white chocolate chips or melting wafers Key ingredient for coating
- 1 tablespoon coconut oil or shortening Optional for smoother melting
- Freeze-dried raspberry powder or crushed freeze-dried raspberries For garnish
- White chocolate drizzle Optional finishing touch
Instructions
Preparation
- In a mixing bowl, combine softened cream cheese, powdered sugar, vanilla extract, and mashed raspberries until smooth and creamy.
- Roll the cheesecake mixture into small balls, about one inch in diameter, and place them on a parchment-lined baking sheet.
Chocolate Coating
- Melt white chocolate chips with coconut oil in a microwave-safe bowl using 30-second intervals, stirring in between, until fully melted and smooth.
- Dip each cheesecake ball into the melted white chocolate using a fork, allowing excess chocolate to drip back into the bowl.
- Place the balls back on the prepared baking sheet.
- While the chocolate is still soft, sprinkle the balls with freeze-dried raspberry powder or crushed raspberries.
- Drizzle additional melted white chocolate on top before refrigerating the cheesecake balls until set, about 30 minutes.
Notes
For best results, use room temperature cream cheese. Experiment with different toppings and flavors by substituting raspberries with strawberries or blueberries. Vegan options include dairy-free cream cheese and chocolate.