White Chocolate Raspberry Cheesecake Balls are the perfect sweet treat for Valentine’s Day! These delightful bites combine the creamy richness of cheesecake with the vibrant flavor of fresh raspberries, all enveloped in a smooth white chocolate coating. They are not only easy to make but also incredibly satisfying to enjoy, making them ideal for sharing with someone special or indulging in yourself. Picture the moment when you pop one of these creamy bites into your mouth—pure bliss!
Table of Contents
White Chocolate Raspberry Cheesecake Balls
Ingredients for Cheesecake Balls
Cream Cheese and Sweeteners
- 8 oz cream cheese (full-fat)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Fresh Raspberries or Preserves
- 1 cup fresh raspberries (or raspberry preserves)
White Chocolate Coating
- 1 cup white chocolate chips or melting wafers
- 1 tbsp coconut oil or shortening (optional)
Optional Garnishes
- Freeze-dried raspberry powder (for garnish)
- Melted white chocolate (for optional drizzle)
Step-by-Step Instructions
Preparing the Cheesecake Filling
Start by softening the cream cheese at room temperature or in the microwave for 10-15 seconds. In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract, then mix until smooth. Mash the fresh raspberries and gently fold them into the cream cheese mixture.
Shaping the Cheesecake Balls
Chill the mixture in the refrigerator for at least 30 minutes to firm up. Once chilled, line a baking sheet with parchment paper. Scoop about 1 tablespoon of the filling and roll it into a ball, then place the balls on the prepared baking sheet.
Melting the White Chocolate
Freeze the balls on the baking sheet for 1 hour. Meanwhile, melt the white chocolate together with coconut oil in a microwave or double boiler until smooth.
Dipping and Coating the Balls
Once the cheesecake balls are frozen, dip each one into the melted white chocolate, allowing the excess chocolate to drip off before placing them back on the baking sheet.
Adding Finishing Touches
While the coating is still wet, sprinkle the balls with freeze-dried raspberry powder or drizzle with additional melted white chocolate for a beautiful finish. Refrigerate for at least 30 minutes to let the coating set.
Tips for Perfect Cheesecake Balls
For the best texture, use full-fat cream cheese. Chilling the filling thoroughly before shaping makes it easier to handle. Keep the cheesecake balls cold while dipping to prevent them from cracking. Remember, fresh raspberries can be substituted with raspberry preserves if needed.
Variations to Try
Feel free to experiment with different fruits, coatings, or add-ins like nuts or liqueurs. Dairy-free alternatives can also be used for a vegan version, allowing everyone to indulge in these sweet bites.
Serving and Storing Tips
These cheesecake balls can be stored in an airtight container in the refrigerator for up to 5 days, or you can freeze them for up to 3 months, making them a fantastic make-ahead treat!
FAQs
Can I use frozen raspberries for cheesecake balls?
Yes, you can use frozen raspberries in place of fresh ones. Just ensure they are thawed and well-drained to avoid excess moisture.
What’s the best white chocolate to melt for coating?
High-quality white chocolate chips or melting wafers work best for a smooth and creamy coating.
Can I make raspberry cheesecake balls ahead of time?
Absolutely! These cheesecake balls can be made ahead of time and stored in the refrigerator or freezer.
More Delicious Recipes to Try Next
- Chocolate Thumbprint Cookies
- Whipped Shortbread Cookies
- Cranberry Turkey Stuffing Balls
- Christmas Gooey Butter Cookies
- Red Velvet Blossoms Cookies
Conclusion
These White Chocolate Raspberry Cheesecake Balls are a delightful treat that captures the spirit of Valentine’s Day. With their creamy texture and fruity burst, they’re sure to impress anyone lucky enough to enjoy them. Don’t forget to check out more inspiring recipes on Pinterest to find new favorites to try!
Easy White Chocolate Raspberry Cheesecake Balls for Valentine’s Day
Equipment
- Mixing bowl
- baking sheet
- Parchment paper
- microwave or double boiler
Ingredients
- 8 oz cream cheese (full-fat) Use full-fat for best texture.
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries (or raspberry preserves) Fresh raspberries can be replaced with preserves.
- 1 cup white chocolate chips or melting wafers High-quality white chocolate is recommended.
- 1 tbsp coconut oil or shortening (optional)
- freeze-dried raspberry powder (for garnish)
- melted white chocolate (for optional drizzle)
Instructions
- Soften cream cheese at room temperature or in the microwave for 10-15 seconds.
- Mix softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Mash fresh raspberries and fold them into the cream cheese mixture.
- Chill the mixture in the refrigerator for at least 30 minutes to firm up.
- Scoop about 1 tablespoon of the filling and roll it into a ball, then freeze on a lined baking sheet for 1 hour.
- Melt white chocolate with coconut oil until smooth and dip each frozen cheesecake ball into it.
- Place the coated balls back on the baking sheet and sprinkle with raspberry powder or drizzle with melted white chocolate.
- Refrigerate for at least 30 minutes to set the coating.