White Chocolate Raspberry Cheesecake Balls are a decadent and delightful treat, combining the creamy richness of cheesecake with the sweet-tart flavor of raspberries and the smooth sweetness of white chocolate. These bite-sized balls are perfect for any occasion, whether it’s a holiday celebration, a special dinner party, or a casual treat to satisfy your sweet tooth. The creamy, tangy cheesecake filling, paired with the luscious raspberry flavor, makes them a crowd favorite. Coated in silky white chocolate, these cheesecake balls offer a perfect balance of flavors and textures in each bite.
Ingredients:
- For the Cheesecake Filling:
- 2 cups cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries (or raspberry jam for easier preparation)
- 1 cup graham cracker crumbs
- For the Coating:
- 2 cups white chocolate chips or chopped white chocolate
- 1 tsp coconut oil or vegetable oil (to help the chocolate melt smoothly)
- Extra crushed graham crackers or freeze-dried raspberries for rolling (optional)
Preparation:
Step 1: Make the Cheesecake Filling
Start by placing the softened cream cheese in a large mixing bowl. Using an electric mixer or stand mixer, beat the cream cheese on medium speed until it’s smooth and creamy. Gradually add in the powdered sugar and vanilla extract, continuing to beat until fully incorporated. If you’re using fresh raspberries, mash them in a separate bowl and stir them into the cream cheese mixture until evenly combined. If you’re using raspberry jam, simply mix it in with the cream cheese.
Step 2: Add the Graham Cracker Crumbs
Next, stir in the graham cracker crumbs. These crumbs will help bind the cheesecake filling together and give the balls a nice texture. Mix everything thoroughly until the graham cracker crumbs are fully incorporated into the filling, making it firm but pliable.
Step 3: Shape the Balls
Using a tablespoon or a small ice cream scoop, portion out small amounts of the cheesecake mixture. Roll each portion between your hands to form small balls. Place each ball on a parchment-lined baking sheet or tray. Once all the balls are shaped, place the tray in the freezer for about 30-45 minutes, or until they firm up. This step is essential for ensuring the balls hold their shape when dipped in the white chocolate.
Step 4: Prepare the White Chocolate Coating
While the cheesecake balls are chilling, melt the white chocolate. You can do this by placing the chocolate chips or chopped white chocolate in a heatproof bowl. Heat it gently in the microwave in 30-second intervals, stirring between each, until smooth and fully melted. Alternatively, you can melt the chocolate in a double boiler on the stove, ensuring that it doesn’t burn. Stir in a teaspoon of coconut oil or vegetable oil to make the chocolate smoother and easier to coat the balls.
Step 5: Coat the Cheesecake Balls
Once the cheesecake balls are chilled and the white chocolate is melted, dip each cheesecake ball into the white chocolate, using a fork or toothpick to hold the ball. Gently shake off any excess chocolate and place the coated balls back on the parchment-lined tray. If desired, you can roll the balls in extra graham cracker crumbs or crushed freeze-dried raspberries to add a decorative touch and extra flavor. Return the coated cheesecake balls to the freezer for another 15-20 minutes to allow the chocolate to set completely.
Variation:
- Chocolate Coating: For a twist, you can use dark or milk chocolate instead of white chocolate for a richer flavor.
- Flavor Add-ins: For added complexity, you can mix in a teaspoon of lemon zest or a splash of lemon juice to the cheesecake filling for a hint of citrus.
- Other Fruit Options: If raspberries aren’t your favorite, feel free to substitute with other berries like strawberries, blueberries, or blackberries. You can even use fruit preserves or syrups for a different flavor profile.
COOKING Note:
- Be sure to allow the cheesecake balls to chill adequately in the freezer before coating them with chocolate. This ensures they will not lose their shape when you dip them.
- If you have trouble rolling the cheesecake mixture into balls, you can chill the filling for a bit longer to firm it up before shaping.
- When melting white chocolate, do it gently to avoid burning. It’s best to melt in short intervals and stir well to achieve a smooth consistency.
Serving Suggestions:
- Garnish Ideas: Garnish the cheesecake balls with extra fresh raspberries or a dusting of powdered sugar before serving. A drizzle of raspberry sauce can also make a beautiful presentation.
- Occasions: Serve these cheesecake balls at holiday gatherings, weddings, baby showers, or as a delightful dessert for a casual get-together with friends. They also make for excellent homemade gifts.
Tips:
- If you want a smoother coating on the cheesecake balls, make sure your white chocolate is completely melted and smooth, with no lumps.
- To prevent the cheesecake balls from sticking to your hands when rolling, lightly dust your hands with powdered sugar or refrigerate the mixture before shaping.
- If you’re short on time, you can substitute fresh raspberries with raspberry preserves or jam, but fresh fruit will yield the best flavor.
Prep Time: 20 minutes (plus freezing time)
Cooking Time: 5-10 minutes (for melting chocolate)
Total Time: 1 hour 15 minutes (including chilling and coating time)
Nutritional Information (per serving, 1 ball):
- Calories: 120
- Protein: 2g
- Sodium: 15mg
- Fat: 7g (of which saturated fat is 4g)
- Carbohydrates: 15g
- Sugar: 13g
FAQs:
1. Can I make these cheesecake balls ahead of time?
Yes, you can make them ahead of time! After coating the cheesecake balls in white chocolate, store them in an airtight container in the freezer for up to a week. They can also be kept in the fridge for a few days, but they will last longer frozen.
2. Can I use other types of chocolate?
Absolutely! You can swap out white chocolate for dark or milk chocolate, depending on your preference. Each type of chocolate will give the cheesecake balls a different flavor profile.
3. Can I use frozen raspberries instead of fresh?
Frozen raspberries can be used, but fresh raspberries will yield the best texture and flavor. If using frozen, thaw and drain them well to avoid excess moisture in the filling.
Conclusion
White Chocolate Raspberry Cheesecake Balls are a truly indulgent treat, offering a creamy and tangy cheesecake filling, bright raspberry flavor, and a smooth white chocolate coating. Perfect for any celebration or as a sweet bite after a meal, these cheesecake balls are easy to make and sure to impress your guests. Whether you’re preparing them for a special event or just treating yourself, these little bites of heaven will never disappoint!