Indulge in the delightful taste of White Chocolate Raspberry Cheesecake Balls, a perfect blend of creamy cheesecake filling and sweet white chocolate coating. These bite-sized treats are easy to make, and their rich flavor and elegant appearance make them an ideal choice for parties or special occasions.
Ingredients
- For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen raspberries (optional, mashed for swirls or mixed in whole)
- For the Coating:
- 8 oz (225 g) white chocolate, chopped or in chips
- Optional: freeze-dried raspberries or sprinkles for garnish
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in mashed raspberries if using, creating a swirl effect.
- Shape the Balls: Using a small cookie scoop or spoon, form the mixture into 1-inch (2.5 cm) balls. Place the balls on a baking sheet lined with parchment paper. Freeze for at least 30 minutes to firm up.
- Coat with White Chocolate: Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth. Using a fork or toothpick, dip each cheesecake ball into the melted chocolate, letting the excess drip off. Place coated balls back on the parchment paper.
- Add Garnish (Optional): Before the coating sets, sprinkle with crushed freeze-dried raspberries, edible glitter, or sprinkles if desired.
- Chill and Serve: Refrigerate the coated cheesecake balls for at least 1 hour until fully set. Serve chilled and enjoy!
Variation
- Substitute dark chocolate for the white chocolate for a different flavor profile.
- Add a teaspoon of raspberry liqueur to the filling for an adult twist.
- Include finely chopped nuts in the coating for extra texture.
Cooking Notes
- Ensure cream cheese is softened to avoid lumps.
- Melt chocolate slowly to avoid burning.
- Freeze balls well before coating to prevent them from falling apart.
Serving Suggestions
- Serve as an elegant dessert at parties.
- Include as part of a dessert platter alongside fresh fruit.
- Pair with coffee or tea for an afternoon treat.
Tips
- Use good quality white chocolate for the best flavor.
- Chill the balls until firm before coating to make handling easier.
- Store in an airtight container in the fridge to keep them fresh for up to a week.
Prep Time
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 50 minutes (including cooling)
Nutritional Information (Per Ball)
- Calories: 120
- Protein: 2g
- Sodium: 50mg
Frequently Asked Questions
- Can I use frozen raspberries?
Yes, just thaw and drain excess liquid before use. - Can I prepare these in advance?
Absolutely, they store well for up to a week. - What if I don’t have an immersion blender?
Hand mixing works fine for folding in raspberries. - Is there a non-dairy option?
Use a non-dairy cream cheese and alternative chocolate.
Conclusion
White Chocolate Raspberry Cheesecake Balls are a delightful treat, combining the creamy goodness of cheesecake with the fruity tang of raspberries and the sweet, smooth flavor of white chocolate. Their simplicity in preparation and elegance in presentation make them perfect for any occasion, ensuring satisfaction with every bite.
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White Chocolate Raspberry Cheesecake Balls
- Total Time: 1 hour 50 minutes (including cooling)
- Yield: 18 balls 1x
- Diet: Vegetarian
Description
Indulge in the delightful taste of White Chocolate Raspberry Cheesecake Balls, a perfect blend of creamy cheesecake filling and sweet white chocolate coating. These bite-sized treats are easy to make, and their rich flavor and elegant appearance make them an ideal choice for parties or special occasions.
Ingredients
Scale
- For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen raspberries (optional, mashed for swirls or mixed in whole)
- For the Coating:
- 8 oz (225 g) white chocolate, chopped or in chips
- Optional: freeze-dried raspberries or sprinkles for garnish
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in mashed raspberries if using, creating a swirl effect.
- Shape the Balls: Using a small cookie scoop or spoon, form the mixture into 1-inch (2.5 cm) balls. Place the balls on a baking sheet lined with parchment paper. Freeze for at least 30 minutes to firm up.
- Coat with White Chocolate: Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth. Using a fork or toothpick, dip each cheesecake ball into the melted chocolate, letting the excess drip off. Place coated balls back on the parchment paper.
- Add Garnish (Optional): Before the coating sets, sprinkle with crushed freeze-dried raspberries, edible glitter, or sprinkles if desired.
- Chill and Serve: Refrigerate the coated cheesecake balls for at least 1 hour until fully set. Serve chilled and enjoy!
Notes
- Freeze-dried raspberries add a nice crunch and burst of flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
Keywords: cheesecake balls, white chocolate, raspberry, no-bake dessert
