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 use raspberry preserves)
For the Coating:
– 1 cup white chocolate chips or melting wafers
– 1 tablespoon coconut oil or shortening (optional, for smoother melting)
For Garnish:
– Freeze-dried raspberry powder or crushed freeze-dried raspberries
– White chocolate drizzle (optional)
Instructions
Step 1: Prepare the Cheesecake Filling
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in the mashed raspberries until evenly combined. Chill the mixture in the refrigerator for 30 minutes to firm up.
Step 2: Form the Cheesecake Balls
Scoop approximately 1 tablespoon of the chilled mixture and roll it into a ball. Place each ball on a parchment-lined baking sheet. Freeze the balls for 1 hour to ensure they hold their shape.
Step 3: Melt the White Chocolate
In a microwave-safe bowl, melt the white chocolate chips with the coconut oil in 20-second intervals, stirring between each session until smooth and glossy. The coconut oil ensures a silky texture for dipping.
Step 4: Coat the Cheesecake Balls
Using a fork or toothpick, dip each frozen cheesecake ball into the melted white chocolate, ensuring full coverage. Let the excess chocolate drip off before placing the coated ball back on the parchment-lined baking sheet.
Step 5: Add Garnish
While the white chocolate coating is still wet, sprinkle the balls with freeze-dried raspberry powder or drizzle additional melted white chocolate for a decorative finish. Refrigerate the finished balls for at least 30 minutes to set.
Enjoy!
