White Chocolate Raspberry Cheesecake Balls

White Chocolate Raspberry Cheesecake Balls are an elegant and easy-to-make dessert that combines creamy cheesecake filling with a luscious white chocolate coating. These bite-sized treats are perfect for parties, gifting, or indulging in a fancy yet fuss-free dessert at home. The tart raspberries balance the sweetness of the white chocolate, making them absolutely irresistible!

Why You Will Love White Chocolate Raspberry Cheesecake Balls

• Decadent and Creamy: The cheesecake filling is smooth and rich, with bursts of fruity flavor.
• No-Bake Simplicity: A hassle-free dessert that doesn’t require an oven.
• Customizable: Swap raspberries for other fruits, or decorate to suit any occasion.
• Elegant Presentation: These bite-sized beauties look like they came from a boutique chocolatier.
• Make-Ahead Friendly: Perfect for prepping ahead for events or as a thoughtful gift.

Ingredients Notes For White Chocolate Raspberry Cheesecake Balls

For the Cheesecake Filling

• Cream Cheese (8 oz): Use full-fat cream cheese for the creamiest texture.
• Powdered Sugar (¼ cup): Sweetens the filling while keeping it smooth.
• Vanilla Extract (1 teaspoon): Adds a warm, aromatic depth to the flavor.
• Fresh Raspberries (¼ cup, mashed): Tart and juicy, they pair beautifully with the creamy filling. Raspberry preserves can be used as a substitute.

For the Coating

• White Chocolate Chips or Melting Wafers (1 cup): Melting wafers are ideal for a smoother finish, but white chocolate chips work well with coconut oil added.
• Coconut Oil or Shortening (1 tablespoon, optional): Helps the white chocolate coat more smoothly.

For Garnish

• Freeze-Dried Raspberry Powder: Adds a pop of color and enhances the raspberry flavor.
• White Chocolate Drizzle: Optional but adds a decorative and professional touch.

Kitchen Equipment Needed

• Medium mixing bowl
• Parchment paper
• Baking sheet
• Microwave-safe bowl
• Fork or toothpicks
• Small spoon for garnishing

How to Make White Chocolate Raspberry Cheesecake Balls

Step 1: Prepare the Cheesecake Mixture

1. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth and creamy.
2. Gently fold in the mashed raspberries, ensuring they’re evenly distributed.
3. Chill the mixture in the refrigerator for 30 minutes to firm up.

Step 2: Shape the Cheesecake Balls

1. Scoop 1 tablespoon of the chilled mixture and roll it into a ball. Place the balls on a parchment-lined baking sheet.
2. Freeze the balls for 1 hour to make them easier to coat.

Step 3: Melt the White Chocolate

1. In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 20-second intervals, stirring between each interval until smooth.

Step 4: Coat the Cheesecake Balls

1. Using a fork or toothpick, dip each frozen cheesecake ball into the melted white chocolate, ensuring it’s fully coated.
2. Let the excess chocolate drip off before placing the coated balls back onto the parchment-lined baking sheet.

Step 5: Garnish

1. While the coating is still wet, sprinkle with freeze-dried raspberry powder or crushed freeze-dried raspberries.
2. Drizzle with additional melted white chocolate if desired for a decorative finish.

Step 6: Chill and Serve

1. Refrigerate the coated balls for at least 30 minutes to allow the chocolate to set.
2. Serve chilled for the best texture and flavor.

Serving and Storage Tips

• Serving: Arrange the balls on a decorative platter or package them in small gift boxes for a thoughtful presentation.
• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze for up to 1 month. Thaw in the refrigerator before serving.

Variations

1. Berry Switch-Up: Substitute raspberries with strawberries, blackberries, or blueberries for a different fruity twist.
2. Dark Chocolate Coating: Use dark chocolate instead of white for a richer flavor.
3. Festive Toppings: Decorate with sprinkles or edible glitter to match a holiday or special occasion.

Helpful Notes

• Ensure the cream cheese is softened before mixing for a smoother filling.
• Work quickly when coating the balls to prevent the chocolate from hardening before garnishing.
• If the mixture is too soft to shape, chill it for an additional 10–15 minutes.

Tips from Well-Known Chefs

1. Ina Garten: “Use high-quality vanilla extract—it makes a noticeable difference in no-bake desserts.”
2. Sally McKenney (Sally’s Baking Addiction): “When melting chocolate, stir often and be patient to avoid scorching.”
3. Martha Stewart: “Freeze cheesecake balls until very firm for easier dipping and cleaner coatings.”

Frequently Asked Questions (FAQ)

Can I use store-bought raspberry preserves?
Yes, raspberry preserves are a great substitute for mashed raspberries if you’re short on time.

What if my chocolate seizes?
Add a small amount of coconut oil or shortening and stir to smooth it out.

Can I skip the coconut oil?
Yes, but the white chocolate may be slightly thicker and harder to work with.

Can I make smaller or larger cheesecake balls?
Absolutely! Adjust the size to your preference but note that the chilling time may vary.

What’s the best way to crush freeze-dried raspberries?
Place them in a zip-top bag and crush with a rolling pin or your hands.

White Chocolate Raspberry Cheesecake Balls are the perfect blend of fruity, creamy, and indulgent. Make these for a special occasion or as a sweet treat to brighten your day!

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