White Chocolate Raspberry Cheesecake Balls are a delightful no-bake dessert, combining the creamy tanginess of cheesecake with the sweet tartness of raspberries, all wrapped in a smooth white chocolate shell.
Ingredients:
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup fresh raspberries, mashed (or use raspberry preserves)
For the Coating:
1 cup white chocolate chips or melting wafers
1 tablespoon coconut oil or shortening (optional, for smoother melting)
For Garnish:
Freeze-dried raspberry powder or crushed freeze-dried raspberries
White chocolate drizzle (optional)
Instructions:
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Gently fold in the mashed raspberries until evenly combined.
Chill the mixture for 30 minutes to firm up.
Scoop about 1 tablespoon of the mixture and roll it into a ball. Place on a parchment-lined baking sheet.
Freeze the balls for 1 hour to harden.
In a microwave-safe bowl, melt the white chocolate chips with the coconut oil in 20-second intervals, stirring in between, until smooth.
Using a fork or toothpick, dip each frozen cheesecake ball into the melted white chocolate, ensuring it’s fully coated. Let the excess drip off.
Place the coated balls back on the parchment-lined sheet.
While the coating is still wet, sprinkle with freeze-dried raspberry powder or drizzle with additional melted white chocolate.
Refrigerate for at least 30 minutes to set the coating. Serve chilled for the best texture.
Notes:
Ingredient Quality:
Use full-fat cream cheese for the creamiest texture.
Opt for high-quality white chocolate for a smooth and luxurious finish.
Chilling Is Key:
Chill the filling thoroughly before shaping to ensure ease of handling.
Keep the cheesecake balls cold while dipping them in chocolate to prevent cracking or softening.
Substitution Options:
Fresh raspberries can be substituted with raspberry preserves for convenience.
Dairy-free alternatives can be used for a vegan-friendly version.
Storage Tips:
Refrigerate the balls for up to 5 days in an airtight container.
Freeze them for up to 3 months for extended shelf life; thaw in the refrigerator before serving.
Customization Ideas:
Experiment with different coatings like dark or milk chocolate.
Garnish with crushed nuts, edible glitter, or holiday-themed sprinkles for a personalized touch.
Serving Suggestion:
Pair these cheesecake balls with a cup of tea or coffee for an indulgent treat.
They also make a great addition to dessert tables or festive platters.
❤ IF YOU LIKE THIS RECIPE YOU MAY ALSO LIKE ❤
- THREE LAYERS CARROT CAKE
PLEASE, USE THE NEXT PAGE BUTTON OR OPEN BUTTON BELOW FOR THE NEXT RECIPE .
REMEMBER TO SAVE THIS RECIPE ON PINTEREST FOR LATER?
Comments
Post a Comment