Indulge in a sweet treat that is both elegant and delicious with these White Chocolate Raspberry Cheesecake Balls. This delightful dessert is the perfect balance of creamy cheesecake filling and a luscious white chocolate coating, all accented with a hint of raspberry. Whether you’re hosting a party or simply want to enjoy a special treat, these cheesecake balls are sure to impress.
Why You’ll Love This Recipe
These White Chocolate Raspberry Cheesecake Balls are a delightful combination of flavors and textures. The creamy cheesecake filling is perfectly complemented by the tartness of raspberries and the sweetness of white chocolate. They’re easy to make and don’t require any baking, making them a quick and impressive dessert option.
Kitchen Equipment You’ll Need
- Medium mixing bowl
- Electric mixer or hand whisk
- Microwave-safe bowl
- Parchment-lined baking sheet
- Measuring cups and spoons
- Spoon or cookie scoop
- Fork or toothpick
Ingredients
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup fresh raspberries, mashed (or use raspberry preserves)
For the Coating:
- 1 cup white chocolate chips or melting wafers
- 1 tablespoon coconut oil or shortening (optional, for smoother melting)
For Garnish:
- Freeze-dried raspberry powder or crushed freeze-dried raspberries
- White chocolate drizzle (optional)
Instructions
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the mashed raspberries until evenly combined.
- Chill the mixture for 30 minutes to firm up.
- 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.
- In a microwave-safe bowl, melt the white chocolate chips with the coconut oil in 20-second intervals, stirring in between, until smooth.
- 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.
- While the coating is still wet, sprinkle with freeze-dried raspberry powder or drizzle with additional melted white chocolate.
- Refrigerate for at least 30 minutes to set the coating. Serve chilled for the best texture.
Tips for Success
- Ensure the cream cheese is fully softened for a smooth filling.
- Freezing the cheesecake balls before coating helps them maintain their shape.
- If the white chocolate is too thick, add a bit more coconut oil to thin it out.
Additional Tips and Variations
- Try using dark chocolate for a different flavor profile.
- Add a drop of raspberry extract to the filling for an extra burst of flavor.
Nutritional Highlights (Per Serving)
Each serving provides approximately:
- Calories: 150
- Fat: 10g
- Carbohydrates: 14g
- Protein: 2g
Frequently Asked Questions (FAQ)
Can I use frozen raspberries?
Yes, but make sure to thaw and drain them well before mashing to avoid excess moisture in the filling.
How long can I store these cheesecake balls?
They can be stored in an airtight container in the refrigerator for up to 5 days.
Conclusion
These White Chocolate Raspberry Cheesecake Balls are a delightful treat that’s sure to please any crowd. Give them a try and let the creamy, fruity, and sweet flavors win you over. Share your creations and experiences with us, and enjoy every delicious bite!
