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White Chocolate Raspberry Cheesecake Balls

White Chocolate Raspberry Cheesecake Balls
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Delight in creamy White Chocolate Raspberry Cheesecake Balls—easy, bite-sized no-bake treats that combine smooth cheesecake, tangy raspberries, and a decadent white chocolate shell. Perfect for parties, snacking, or gifting, these cheesecake balls boast a luxurious flavor and visually stunning presentation with minimal effort.

Ingredients

Scale

Main Ingredients

  • 8 oz (225g) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (56g) unsalted butter, softened (optional)
  • 1/2 cup fresh or frozen raspberries, thawed if frozen
  • 1 1/2 cups white chocolate chips (for melting)
  • 1 cup white chocolate for dipping (melted)

Optional Garnish

  • Freeze-dried raspberry powder
  • Crushed pistachios, almonds, or shredded coconut
  • Lemon or orange zest (1 teaspoon)

Instructions

  1. Prepare the Cheesecake Mixture: Soften cream cheese at room temperature. Beat it in a mixing bowl until smooth and creamy. Add powdered sugar, vanilla extract, and butter (if using). Mix until fully combined. Gently fold in fresh or thawed raspberries, distributing evenly without breaking them apart too much.
  2. Chill and Shape: Cover the cheesecake mixture and refrigerate for at least 2 hours to firm up. Once chilled, use a small cookie scoop or spoon to form bite-sized balls. Place them on a parchment-lined tray.
  3. Melt the White Chocolate: Melt white chocolate chips gently in a microwave-safe bowl in 20-second bursts, stirring between intervals to prevent burning. Alternatively, melt using a double boiler for better control.
  4. Dip the Cheesecake Balls: Dip each cheesecake ball into the melted white chocolate, fully coating it. Use a fork or toothpick to lift and tap off excess chocolate. Place coated balls on parchment paper. Optionally, sprinkle freeze-dried raspberry powder or other toppings while the chocolate is wet.
  5. Set and Serve: Refrigerate the coated balls for at least 30 minutes to allow the white chocolate shell to harden. Serve chilled or at room temperature.

Notes

  • Use room temperature ingredients for a smooth, lump-free cheesecake mixture.
  • Chill mixture thoroughly before shaping to prevent sticky hands and uneven balls.
  • Melt white chocolate slowly and stir frequently to avoid seizing.
  • Use a small scoop for uniform-sized cheesecake balls and consistent portions.
  • Work quickly when coating balls as white chocolate hardens fast for the best finish.
  • Store leftover balls in an airtight container refrigerated up to 5 days.
  • Freeze individual balls on a tray before transferring to a freezer-safe container for up to 3 months storage.
  • No reheating needed—best enjoyed cold or room temperature to maintain texture.

Nutrition

Keywords: cheesecake balls, white chocolate, raspberry dessert, no-bake treats, bite-sized desserts, gluten-free dessert

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