Description
Delight in these irresistible White Chocolate Raspberry Cheesecake Balls, a luscious no-bake treat perfect for any occasion. Creamy, tangy cream cheese melds beautifully with fresh raspberries and is enrobed in smooth white chocolate for a bite-sized dessert that’s both elegant and easy to make.
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
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 base: In a mixing bowl, beat the softened cream cheese together with the powdered sugar and vanilla extract until the mixture is smooth and fully combined, creating a creamy base.
- Fold in raspberries: Gently fold fresh or thawed raspberries into the cream cheese mixture, taking care not to crush them for a lovely texture and burst of flavor.
- Chill the mixture: Place the bowl in the freezer for 20 to 30 minutes so the mixture firms up enough to handle for shaping.
- Form the cheesecake balls: Scoop and roll the chilled mixture into 1-inch balls then set them on a parchment-lined tray. Return to the freezer for another 30 minutes to fully solidify.
- Melt the white chocolate: Use a double boiler or microwave in 30-second intervals, stirring each time, until the white chocolate is completely smooth and lump-free.
- Coat the balls: Dip each cheesecake ball into the melted white chocolate, ensuring they are fully covered, then place them back on the tray to allow the coating to harden at room temperature or in the fridge.
- Finish with raspberry drizzle (optional): Warm the raspberry jam slightly to loosen it, then drizzle it over each coated ball for an extra burst of fruity sweetness.
Notes
- Use fresh or properly thawed frozen raspberries for best texture.
- If white chocolate seizes while melting, gently stir in a teaspoon of vegetable oil or shortening to smooth.
- Store finished cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- Allow the white chocolate coating to completely set before serving to prevent stickiness.
- For a richer flavor, try adding a teaspoon of lemon zest to the cream cheese mixture.
