Description
These Irresistible White Chocolate Raspberry Cheesecake Balls are creamy, tangy, and bursting with fresh raspberry flavor, all coated in smooth melted white chocolate. Perfect as a decadent no-bake dessert bite for parties, gatherings, or anytime you crave a sweet treat.
Ingredients
Scale
Cheesecake Mixture
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup fresh or thawed raspberries
Chocolate Coating and Topping
- 12 oz (340 g) white chocolate wafers or bars, melted
- 2 tbsp raspberry jam (optional, for drizzle)
Instructions
- Prepare the Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy.
- Fold in Raspberries: Gently fold in the fresh or thawed raspberries, taking care not to crush them to preserve their shape and texture.
- Freeze to Firm Up: Place the mixture in the freezer for 20-30 minutes to allow it to firm up slightly for easier shaping.
- Shape into Balls: Roll the chilled mixture into 1-inch balls and place them on a parchment-lined tray. Freeze again for another 30 minutes so they hold their shape when dipped.
- Melt White Chocolate: Melt the white chocolate using a double boiler or microwave in 30-second intervals, stirring thoroughly between each to ensure smoothness and avoid burning.
- Dip and Coat Balls: Dip each cheesecake ball into the melted white chocolate until fully coated, then return to the parchment-lined tray to harden.
- Drizzle Raspberry Jam: Warm the raspberry jam slightly and drizzle it over each coated ball for an extra burst of raspberry flavor and a pretty finishing touch. Allow to set before serving.
Notes
- Use fresh raspberries for the best flavor, or thaw frozen raspberries completely before folding in.
- Be gentle when folding in raspberries to avoid breaking them too much and coloring the cream cheese mixture pink.
- If the white chocolate is too thick after melting, stir in a teaspoon of vegetable oil or shortening to thin it slightly for easier dipping.
- Store the cheesecake balls in the refrigerator or freezer until ready to serve for optimal texture.
- These cheesecake balls can be made a day ahead and kept refrigerated, or frozen for longer storage.
