Description
Creamy white chocolate raspberry cheesecake balls bring sweet sophistication to dessert tables with their delightful blend of tangy berries and rich chocolate. Guests will adore these elegant bite-sized treats that deliver complex flavors in one perfect, indulgent moment.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1/4 cup (60 milliliters) fresh raspberries, mashed
Sweeteners:
- 1/4 cup (30 grams) powdered sugar
Flavoring:
- 1 teaspoon (5 milliliters) vanilla extract
Instructions
- Whip cream cheese, powdered sugar, and vanilla extract in a medium bowl until silky and homogeneous, creating a luxurious base for the cheesecake balls.
- Incorporate mashed raspberries into the cream cheese mixture, ensuring even distribution of vibrant fruit throughout the creamy foundation.
- Refrigerate the mixture for 30 minutes at 40°F to allow the texture to become more manageable and firm.
- Using a small scoop, form uniform bite-sized spheres from the chilled mixture, maintaining consistent size for even coating and presentation.
- Transfer the raw cheesecake orbs to a parchment-lined tray and freeze for 1 hour until completely solidified.
- Melt white chocolate chips and coconut oil in a microwave-safe bowl, stirring every 20 seconds until smooth and glossy at 50% power.
- Carefully immerse each frozen cheesecake sphere into the melted white chocolate, using a fork to ensure complete and elegant coverage.
- Allow excess chocolate to drip off, creating a thin, even coating on each delicate ball.
- Immediately dust the wet chocolate surface with finely crushed freeze-dried raspberry powder for a sophisticated, textured finish.
- Optional: Create artistic white chocolate drizzles across the coated balls for enhanced visual appeal.
- Chill the decorated treats in the refrigerator for 30 minutes until the chocolate sets completely, developing a crisp exterior.
Notes
- Use room temperature cream cheese for a smoother, lump-free mixture that blends easily and creates a creamy texture.
- Drain excess liquid from mashed raspberries to prevent the cheesecake mixture from becoming too watery and losing its shape.
- Freeze the balls completely before coating to ensure the white chocolate sets quickly and creates a crisp outer shell.
- For a gluten-free version, verify that all ingredients, especially white chocolate chips, are certified gluten-free.
- Transform the recipe into vegan treats by using dairy-free cream cheese and plant-based white chocolate alternatives.
- Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days to maintain their fresh flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg