Easy White Chocolate Raspberry Cheesecake Balls
These Easy White Chocolate Raspberry Cheesecake Balls are a delightful no-bake treat, combining creamy cheesecake with fresh raspberries and a luscious white chocolate coating.
Equipment
- Mixing bowl
- baking sheet
- Parchment paper
- microwave
- Saucepan
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 raspberry preserves if needed.
- 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 microwave for 10-15 seconds, then mix with powdered sugar and vanilla extract until smooth.
- Gently mash raspberries and fold them into the cream cheese mixture, then chill for at least 30 minutes.
- Scoop about 1 tablespoon of the mixture, roll into balls, and freeze for 1 hour.
- Melt white chocolate with optional coconut oil, dip each frozen ball into the melted chocolate, and let excess drip off.
- Place coated balls back on the baking sheet and garnish with raspberry powder or drizzle with melted white chocolate.
- Refrigerate for at least 30 minutes to set the coating.
Notes
Use full-fat cream cheese for best texture. Chill the filling thoroughly before shaping for easier handling. Keep cheesecake balls cold while dipping to avoid cracking. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months; thaw in the refrigerator before serving.