Most Delicious White Chocolate Raspberry Cheesecake Balls Recipe
These Most Delicious White Chocolate Raspberry Cheesecake Balls are a luscious, bite-sized dessert featuring a creamy cheesecake filling bursting with fresh raspberries, enrobed in a smooth white chocolate coating. Perfectly chilled and garnished for extra flair, these treats offer a delightful balance of sweet, tangy, and creamy flavors ideal for any special occasion or simple indulgence.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (melting chocolate) + 1 hour freezing
- Total Time: 1 hour 20 minutes
- Yield: Approximately 24 cheesecake balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cheesecake Filling:
- 8 oz (1 block) cream cheese, softened to room temperature
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup fresh or frozen raspberries, mashed
For the White Chocolate Coating:
- 8 oz white chocolate, chopped or white chocolate chips
- 1 tsp coconut oil (optional)
For Garnishing (Optional):
- Crushed freeze-dried raspberries
- White chocolate drizzle
- Sprinkles or edible glitter
Instructions
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar with a hand or stand mixer until light and creamy, about 2-3 minutes. Scrape down the sides to incorporate all ingredients. Gently mash the raspberries with a fork and stir them along with vanilla extract into the cream cheese mixture, mixing until just combined to avoid runniness. Cover and refrigerate for 30-45 minutes to firm up the filling for easier shaping.
- Shape White Chocolate Raspberry Cheesecake Balls: Using a teaspoon or small cookie scoop, portion out about 1-inch diameter balls of the chilled cheesecake mixture. Lightly dust hands with powdered sugar and roll each portion into smooth balls. If too soft, refrigerate an additional 10 minutes. Place the balls on a parchment-lined baking sheet and freeze for 1 hour until firm, which helps maintain their shape during dipping.
- Melt the White Chocolate: In a microwave-safe bowl, heat the chopped white chocolate in 20-second intervals, stirring after each, until fully melted and smooth. Alternatively, melt using a double boiler by placing the bowl over simmering water, stirring constantly. Optionally stir in 1 teaspoon of coconut oil to thin the chocolate for smoother coating.
- Coat the Cheesecake Balls: Using a fork or skewer, dip each frozen cheesecake ball into the melted white chocolate until fully coated. Let excess chocolate drip off by tapping the fork against the bowl’s edge. Place coated balls onto a parchment-lined tray. Before the chocolate sets, garnish with crushed freeze-dried raspberries, additional chocolate drizzle, or sprinkles as desired.
- Let Them Set and Serve: Refrigerate the coated cheesecake balls for at least 30 minutes to allow the chocolate shell to harden completely. Serve chilled for best taste. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months, thawing in the fridge before serving.
Notes
- Softening cream cheese to room temperature is crucial for a smooth, lump-free filling.
- Chilling and freezing the cheesecake balls before dipping ensures they hold their shape during coating.
- Use powdered sugar to dust hands to prevent sticking while rolling the balls.
- Adding coconut oil to melted white chocolate helps create a smoother, thinner coating that’s easier to work with.
- Garnishes like freeze-dried raspberries and edible glitter add extra flavor and visual appeal but are optional.
- Store in airtight containers to maintain freshness and prevent condensation buildup on the chocolate coating.
Keywords: white chocolate raspberry cheesecake balls, cheesecake bites, white chocolate treats, no-bake desserts, raspberry desserts, bite-sized cheesecake