Description
Delicious and easy-to-make White Chocolate Raspberry Cheesecake Balls that are perfect for any occasion.
Ingredients
Scale
- 8 oz Cream Cheese (full-fat for best texture)
- 1 cup Powdered Sugar (for sweetness)
- 1 cup Raspberries (fresh or thawed frozen)
- 1 tsp Vanilla Extract (pure for better flavor)
- 8 oz White Chocolate (or milk chocolate for a different taste)
Instructions
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy, ensuring there are no lumps. This should take about 2-3 minutes on medium speed.
- Gently fold in the mashed raspberries and vanilla extract until everything is well combined. The mixture should be a beautiful pink with swirls of raspberry.
- Cover the bowl and chill the mixture in the refrigerator for about 30 minutes. This helps it firm up, making it easier to shape into balls.
- After chilling, use a small cookie scoop or a spoon to scoop out portions of the mixture. Roll each portion into a smooth ball, about one inch in diameter.
- In a microwave-safe bowl, melt the white chocolate in short bursts, stirring in between until it’s fully melted and smooth. Be careful not to overheat!
- Dip each cheesecake ball into the melted white chocolate, ensuring they are fully coated. Let the excess chocolate drip off before placing them on parchment paper.
- Refrigerate the coated balls for about 30 minutes, or until the chocolate has completely hardened and they are ready to enjoy.
Notes
- For a different flavor, you can use milk chocolate instead of white chocolate for the coating.
- Make sure to use full-fat cream cheese for the best texture.
- These cheesecake balls can be stored in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: White Chocolate Raspberry Cheesecake Balls, cheesecake truffle balls