White Chocolate Raspberry Cheesecake Balls

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White Chocolate Raspberry Cheesecake Balls

A bite-sized fusion of creamy cheesecake, tangy raspberries, and sweet white chocolate, these cheesecake balls are as beautiful as they are delicious. Here’s a more detailed guide to help you perfect every step!

Ingredients

Cheesecake Filling
  • 8 oz cream cheese, softened: Soften the cream cheese by leaving it at room temperature for 30–45 minutes. Softened cream cheese ensures a smooth, lump-free mixture.
  • 1/4 cup powdered sugar: Powdered sugar dissolves seamlessly, making the filling creamy without a gritty texture. Adjust slightly for sweetness if desired.
  • 1 teaspoon vanilla extract: Use pure vanilla extract for the best flavor. It enhances the cream cheese and balances the tartness of raspberries.
  • 1/4 cup fresh raspberries, mashed: Mash the raspberries with a fork or potato masher, leaving a few small bits for texture. If using preserves, reduce the quantity slightly (about 3 tablespoons).
Coating
  • 1 cup white chocolate chips or melting wafers: White chocolate wafers are more stable and melt smoother compared to regular chips. Brands like Ghirardelli or Merckens are ideal.
  • 1 tablespoon coconut oil or shortening (optional): Helps achieve a thin, glossy coating. Without it, the coating may be slightly thicker but still delicious.
Garnish
  • Freeze-dried raspberry powder or crushed freeze-dried raspberries: Add a vibrant, tart topping that complements the sweetness. Crush freeze-dried raspberries in a zip-top bag using a rolling pin or pulse in a food processor.
  • White chocolate drizzle (optional): Melt a small amount of white chocolate, transfer to a piping bag or a zip-top bag with a tiny corner snipped off, and drizzle over the set balls for an elegant finish.

Step-by-Step Instructions

1. Prepare the Cheesecake Filling

  1. Mix the cream cheese base:
    • In a medium mixing bowl, combine 8 oz softened cream cheese, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract.
    • Beat with an electric mixer on medium speed until smooth, light, and creamy. This step ensures the powdered sugar dissolves fully and incorporates evenly.
  2. Add raspberries:
    • Gently fold in 1/4 cup mashed raspberries with a spatula. Avoid overmixing to prevent the mixture from becoming too watery. The filling should remain thick and slightly pink with visible raspberry bits.
  3. Chill the filling:
    • Cover the bowl with plastic wrap and refrigerate for 30 minutes. This step makes the filling easier to handle when rolling into balls.

2. Shape the Cheesecake Balls

  1. Scoop and shape:
    • Use a small cookie scoop or a tablespoon to portion out the cheesecake mixture. Each scoop should be about 1 tablespoon for evenly sized balls.
    • Roll each portion gently between your palms to form a smooth ball.
  2. Prepare for freezing:
    • Arrange the balls on a parchment-lined baking sheet, ensuring they don’t touch each other.
    • Freeze the balls for 1 hour or until they are completely firm. Freezing prevents the balls from melting or losing shape during the dipping process.

3. Melt the White Chocolate Coating

  1. Melt the chocolate:
    • Combine 1 cup white chocolate chips and 1 tablespoon coconut oil (if using) in a microwave-safe bowl.
    • Microwave in 20-second intervals, stirring thoroughly after each interval, until the chocolate is fully melted and smooth. (It should take 2–3 intervals.)
    • If the chocolate becomes too thick, add a small amount of coconut oil to thin it further.
  2. Alternative melting method:
    • If you prefer, use a double boiler to melt the white chocolate over low heat, stirring constantly to avoid scorching.

4. Coat the Cheesecake Balls

  1. Dip the balls:
    • Remove the frozen cheesecake balls from the freezer.
    • Using a fork or toothpick, lower each ball into the melted white chocolate, ensuring it’s completely coated. Tap the fork gently on the side of the bowl to remove excess chocolate.
  2. Place to set:
    • Carefully transfer the coated ball to the parchment-lined baking sheet. Use a toothpick or fork to nudge it off if needed.
  3. Add garnish:
    • While the coating is still wet, sprinkle each ball with freeze-dried raspberry powder or crushed freeze-dried raspberries.
    • For an extra decorative touch, drizzle melted white chocolate over the coated balls once the base coating has set.

5. Chill and Serve

  1. Set the coating:
    • Refrigerate the coated balls for at least 30 minutes or until the chocolate is fully set.
  2. Serve:
    • Arrange the balls on a serving platter. These elegant treats are perfect for holidays, parties, or gifting!

Storage and Make-Ahead Tips

  • Storage: Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking.
  • Freezing: These balls freeze beautifully. Store them in a freezer-safe container for up to 3 months. Thaw in the refrigerator for a few hours before serving.
  • Make-Ahead: You can prepare the cheesecake filling and freeze the shaped balls up to a week in advance. Dip in white chocolate on the day you plan to serve or gift them.

Pro Tips for Success

  1. Use fresh raspberries sparingly: Overripe or watery raspberries may make the filling too soft. If this happens, chill the mixture longer or add a teaspoon of powdered sugar to stabilize it.
  2. Don’t skip freezing: This step ensures the balls hold their shape during coating.
  3. Thin chocolate properly: If the chocolate is too thick for dipping, mix in a small amount of coconut oil, 1 teaspoon at a time, until it reaches a pourable consistency.

With these extra details, you’re ready to create show-stopping White Chocolate Raspberry Cheesecake Balls!

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