White Chocolate Raspberry Cheesecake Balls

Introduction:
These White Chocolate Raspberry Cheesecake Balls are bite-sized, decadent treats that combine creamy cheesecake, sweet white chocolate, and a burst of fresh raspberry flavor. Perfect for parties, holidays, or as a quick indulgent snack, these no-bake delights are easy to make and look stunning on any dessert table!

Ingredients

For the Cheesecake Mixture:

• 8 oz (225g) cream cheese, softened
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries (mashed or pureed)
• 1 cup white chocolate chips (for folding in)

For Coating:

• 2 cups white chocolate chips or white candy melts
• 1 teaspoon coconut oil or vegetable oil (optional, for smooth melting)

For Garnish:

• Crushed freeze-dried raspberries or fresh raspberries
• White chocolate drizzle (optional)

Instructions

1. Prepare the Cheesecake Mixture:
   • In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
   • Gently fold in the mashed raspberries, mixing just enough to create a swirled effect.
   • Add the white chocolate chips and stir to combine.
2. Form the Balls:
   • Scoop out tablespoon-sized portions of the cheesecake mixture and roll them into balls. If the mixture is too soft, refrigerate for 15-20 minutes to firm up.
   • Place the cheesecake balls on a lined baking sheet and freeze for 20-30 minutes until firm.
3. Melt the White Chocolate Coating:
   • In a microwave-safe bowl, melt the white chocolate chips with the coconut oil (if using) in 20-second intervals, stirring in between, until smooth and fully melted.
4. Coat the Cheesecake Balls:
   • Using a fork or toothpick, dip each chilled cheesecake ball into the melted white chocolate, ensuring it’s fully coated.
   • Tap off any excess chocolate and place the coated balls back on the lined baking sheet.
5. Garnish and Chill:
   • While the coating is still wet, sprinkle the tops with crushed freeze-dried raspberries or fresh raspberry pieces for a beautiful touch.
   • Drizzle with additional melted white chocolate for an elegant finish.
   • Chill the cheesecake balls in the refrigerator for 15-20 minutes until the chocolate coating sets.

Serving and Storage:

• Serve the cheesecake balls chilled for the best flavor and texture.
• Store them in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.

Tips:

• If using fresh raspberries, gently mash them to avoid adding too much liquid to the cheesecake mixture.
• Freeze-dried raspberries make for a beautiful garnish and add a concentrated raspberry flavor.
• For variety, coat some cheesecake balls in dark or milk chocolate for a mix of flavors.

These White Chocolate Raspberry Cheesecake Balls are creamy, fruity, and beautifully indulgent—a perfect treat for any occasion! 🍓🍫✨