Description
These White Chocolate Raspberry Cheesecake Balls are rich, creamy, and bursting with fruity flavor. A luscious cheesecake center infused with tangy raspberries is coated in smooth white chocolate, creating a bite-sized indulgence that melts in your mouth. Whether you’re making them for a special occasion, holiday treat, or a sweet snack, these truffles are easy to make, no-bake, and absolutely irresistible!
Ingredients
For the Cheesecake Filling:
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Fresh raspberries, mashed (or raspberry preserves)
For the White Chocolate Coating:
- White chocolate chips or melting wafers
- Coconut oil or shortening (optional, for smoother melting)
For Garnish:
-
- Freeze-dried raspberry powder or crushed freeze-dried raspberries
- White chocolate drizzle (optional)
Instructions
- Prepare the Cheesecake Mixture:
- In a bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in mashed raspberries or raspberry preserves.
- Cover and refrigerate for 30 minutes to firm up.
- Shape the Cheesecake Balls:
- Scoop 1 tablespoon of the mixture and roll into small balls.
- Place them on a parchment-lined tray and freeze for 1 hour.
- Melt the White Chocolate:
- In a microwave-safe bowl, melt the white chocolate chips with coconut oil in 20-second intervals, stirring until smooth.
- Coat the Cheesecake Balls:
- Using a fork or toothpick, dip each frozen cheesecake ball into the melted white chocolate, ensuring full coverage.
- Let excess chocolate drip off before placing it back on the parchment paper.
- Garnish:
- While the chocolate is still wet, sprinkle with freeze-dried raspberry powder or drizzle with extra melted white chocolate for decoration.
- Chill and Serve:
- Refrigerate for at least 30 minutes until the chocolate is set.
- Enjoy chilled for the best texture!
Notes
- For a smoother filling: Use raspberry preserves instead of fresh raspberries.
- Keep the cheesecake mixture cold before rolling to make shaping easier.
- For a richer flavor: Add a few drops of almond extract to the filling.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Chill Time: 1 hour 30 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American