Description
These White Chocolate Raspberry Cheesecake Balls are a delightful treat that combines the creamy richness of cheesecake with the tartness of fresh raspberries. Each bite offers a smooth texture enveloped in a sweet white chocolate coating, creating a perfect balance of flavors that melt in your mouth.
Ingredients
Scale
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries, mashed
- For the Coating:
- 12 oz white chocolate chips
- 1 tbsp coconut oil (optional, for smoothness)
Instructions
- In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
- Gently fold in the mashed raspberries until evenly distributed.
- Using a small cookie scoop, portion out the cheesecake mixture and roll into balls. Place on a parchment-lined baking sheet.
- Freeze the cheesecake balls for at least 30 minutes until firm.
- In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 30-second intervals, stirring in between until smooth.
- Dip each frozen cheesecake ball into the melted white chocolate, allowing excess to drip off, and return to the baking sheet.
- Chill the coated balls in the refrigerator for at least 15 minutes to set the chocolate.
- Serve chilled and enjoy!
Notes
- Make-ahead: These cheesecake balls can be made up to 3 days in advance and stored in the refrigerator.
- Storage: Keep in an airtight container in the fridge for up to a week.
- Substitutions: Use frozen raspberries if fresh ones are not available, but thaw and drain them before mashing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: desserts
- Method: no-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake ball
- Calories: 120
- Sugar: 10 grams
- Sodium: 50 milligrams
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 0 grams
- Protein: 1 gram
- Cholesterol: 15 milligrams
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