Easy White Chocolate Raspberry Cheesecake Balls for Valentine's Day
These Easy White Chocolate Raspberry Cheesecake Balls are a delightful treat for Valentine's Day, combining creamy cheesecake and fresh raspberries coated in white chocolate.
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.
Notes
Use full-fat cream cheese for the best texture. Chill the filling thoroughly before shaping for easier handling. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.