Description
These irresistible White Chocolate Raspberry Cheesecake Balls are creamy, luscious bites bursting with fresh raspberries and coated in silky white chocolate. Perfect as a decadent dessert or elegant party treat, they combine smooth cream cheese filling with sweet white chocolate and optional crunchy or decorative toppings for a delightful texture and flavor experience.
Ingredients
Scale
Cheesecake Mixture
- 8 oz (225g) cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries, gently folded in
Coating
- 12 oz (340g) white chocolate chips
Optional
- 1/2 cup crushed graham crackers (for texture or base)
- Crushed freeze-dried raspberries (for garnish)
- Toasted coconut flakes (for garnish)
- Edible glitter (for garnish)
- Chopped nuts (for garnish)
Instructions
- Prepare Cheesecake Mixture: Beat the softened cream cheese using a hand mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract while continuing to beat until the mixture turns light and fluffy. Gently fold in the fresh raspberries, being careful to keep some whole to maintain texture and visual appeal.
- Form Cheesecake Balls: Using a tablespoon or cookie scoop, portion the cheesecake mixture into even portions. Roll each portion between your palms to create smooth, round balls. Place the balls on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
- Melt White Chocolate: Place white chocolate chips in a microwave-safe bowl and melt in short bursts of 15-20 seconds, stirring frequently to prevent overheating. Continue until the chocolate is smooth, silky, and fully melted, ideal for dipping.
- Dip Cheesecake Balls: Using a fork or toothpick, dip each chilled cheesecake ball fully into the melted white chocolate. Tilt the fork to allow excess chocolate to drip off before placing the ball back onto the parchment paper. Optionally, sprinkle toppings like crushed freeze-dried raspberries or edible glitter on the wet coating for decoration.
- Chill and Set: Refrigerate the dipped cheesecake balls for 15-20 minutes or until the white chocolate coating hardens completely. For best results, chill longer to improve shape and firmness before serving.
Notes
- Use fresh raspberries gently folded in to maintain whole pieces for better texture and appearance.
- Crushed graham crackers can be added to the mixture for extra texture or used as a base underneath the balls if desired.
- White chocolate must be melted carefully in short intervals to avoid burning and maintain smooth consistency.
- Chill the cheesecake balls well before dipping to ensure they hold shape during coating.
- Customize garnishes such as toasted coconut flakes, nuts, or edible glitter for an elegant finish.
- Allow the coated balls to set fully in the refrigerator before serving to prevent melting or misshaping.
