These White Chocolate Raspberry Cheesecake Balls are an irresistible dessert that combines creamy cheesecake with the sweetness of white chocolate and the tartness of fresh raspberries. Perfect for any celebration, they’re simple to make and will impress everyone with their delightful taste and texture.
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 raspberry preserves)
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 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 a smoother texture)
1 tablespoon coconut oil or shortening (optional, for a smoother texture)
For Garnish:
Freeze-dried raspberry powder or crushed freeze-dried raspberries
White chocolate drizzle (optional)
White chocolate drizzle (optional)
Instructions:
Make the Cheesecake Filling:
Beat together the cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth.
Gently fold in the mashed raspberries (or raspberry preserves) until fully combined.
Refrigerate the mixture for 30 minutes to firm up.
Gently fold in the mashed raspberries (or raspberry preserves) until fully combined.
Refrigerate the mixture for 30 minutes to firm up.
Form the Cheesecake Balls:
Scoop out about 1 tablespoon of the mixture and roll it into a ball.
Place the balls on a parchment-lined baking sheet.
Freeze the balls for 1 hour to ensure they firm up.
Place the balls on a parchment-lined baking sheet.
Freeze the balls for 1 hour to ensure they firm up.
Prepare the White Chocolate Coating:
In a microwave-safe bowl, melt the white chocolate chips with coconut oil (if using) in 20-second intervals, stirring after each, until completely smooth.
Coat the Cheesecake Balls:
Use a fork or toothpick to dip each frozen cheesecake ball into the melted white chocolate, ensuring it’s completely coated. Allow any excess to drip off.
Place the coated balls back on the parchment paper.
Place the coated balls back on the parchment paper.
Add the Final Touches:
While the white chocolate coating is still wet, sprinkle with freeze-dried raspberry powder or drizzle with extra melted white chocolate for decoration.
Refrigerate the balls for at least 30 minutes to let the coating set.
Refrigerate the balls for at least 30 minutes to let the coating set.
Serving Tip:
For the best texture, serve these cheesecake balls chilled. They’re a perfect bite-sized treat for parties, holidays, or any occasion where you want to add a touch of elegance to your dessert table!
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