Description
Delightfully creamy and bursting with vibrant raspberry flavor, these white chocolate raspberry cheesecake balls are an elegant, no-bake dessert perfect for parties or gifting. Simple to make, they combine tangy cream cheese, sweet white chocolate, and natural raspberry goodness for a treat everyone will love.
Ingredients
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
¼ cup fresh raspberries, mashed (or 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
- Prepare the Cheesecake Filling:
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in mashed raspberries and chill the mixture for 30 minutes.
- Form the Balls:
- Scoop and roll 1 tablespoon of the chilled mixture into balls; place on parchment paper.
- Freeze for 1 hour to harden.
- Melt the White Chocolate:
- Melt white chocolate and coconut oil in a microwave or double boiler.
- Coat the Cheesecake Balls:
- Dip each ball into melted chocolate and place back on the parchment paper.
- Garnish with freeze-dried raspberry powder or white chocolate drizzle.
- Set and Serve:
- Refrigerate for at least 30 minutes until set. Serve chilled.
Notes
For best results, chill the filling thoroughly before rolling into balls.
Use fresh or thawed frozen raspberries for a natural flavor.
Freeze-dried raspberry powder adds a decorative and flavorful touch but is optional.
- Prep Time: 20 minutes
- Chill Time: 1 hour 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 12 cheesecake balls
- Calories: 120 kcal per ball
