White Chocolate Raspberry Cheesecake Balls 🍓🍰

This no-bake treat combines the smooth richness of cream cheese, the fruity burst of raspberries, and the indulgent sweetness of white chocolate. These cheesecake balls are perfect for celebrations, gifting, or a simple dessert to brighten your day!

📋 Ingredients

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup fresh raspberries, mashed (or substitute raspberry preserves for convenience)

For the Coating:

• 1 cup white chocolate chips (or white chocolate melting wafers for easier melting)
• 1 tablespoon coconut oil or shortening (optional, for a smoother, glossier coating)

For Garnish:

• Freeze-dried raspberry powder (or crushed freeze-dried raspberries)
• White chocolate drizzle (optional for an elegant finish)

👩‍🍳 Instructions

Step 1: Prepare the Cheesecake Filling

1. In a medium bowl, use an electric mixer to beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Gently fold in the mashed fresh raspberries until well combined. The mixture should turn a light pink color with small raspberry specks. (Tip: If using raspberry preserves, fold it in gently to maintain a swirled effect.)
3. Chill the mixture in the refrigerator for 30 minutes to firm it up. This will make it easier to roll into balls.

Step 2: Form the Cheesecake Balls

1. Line a baking sheet with parchment paper or wax paper.
2. Scoop out about 1 tablespoon of the cheesecake mixture and roll it between your palms to form a smooth ball.
3. Place the cheesecake balls onto the prepared baking sheet. Repeat until all of the mixture is used.
4. Freeze the balls for at least 1 hour to harden completely. This step ensures the balls hold their shape when coated in chocolate.

Step 3: Melt the White Chocolate

1. In a microwave-safe bowl, combine the white chocolate chips and coconut oil (if using).
2. Microwave in 20-second intervals, stirring thoroughly after each interval, until the chocolate is completely melted and smooth. (Be patient and avoid overheating, as white chocolate can burn easily.)

(Alternative method: Melt the chocolate using a double boiler for gentle, consistent heat.)

Step 4: Coat the Cheesecake Balls

1. Using a fork, toothpick, or dipping tool, dip each frozen cheesecake ball into the melted white chocolate, ensuring it’s fully coated.
2. Gently tap off the excess chocolate by lightly tapping the fork against the edge of the bowl.
3. Place the coated balls back on the parchment-lined baking sheet.
4. While the chocolate coating is still wet, sprinkle the tops with freeze-dried raspberry powder or crushed freeze-dried raspberries for a pop of color and flavor. (Optional: Drizzle extra melted white chocolate over the balls for a decorative touch.)

Step 5: Set and Serve

1. Refrigerate the coated cheesecake balls for 30 minutes to allow the chocolate to fully set.
2. Serve chilled for the best texture and flavor.

🍽 Tips and Variations

• Storage: Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months and thaw slightly before serving.
• Flavor Boost: Add a small splash of lemon juice or lemon zest to the filling for a tangier flavor.
• Color Play: Use pink or red food coloring in the melted white chocolate for a fun, themed look—perfect for Valentine’s Day or baby showers.
• Raspberry Swap: Swap fresh raspberries for strawberries or blueberries for a fruity variation.

✨ Final Notes

These White Chocolate Raspberry Cheesecake Balls are elegant, sweet, and beautifully bite-sized. They’re perfect for holidays, parties, or anytime you want to treat yourself to something delicious. The creamy filling pairs perfectly with the snap of the white chocolate coating, and the raspberry garnish adds both color and tangy flavor—making these a crowd-pleaser!

Enjoy! 🍓🍫