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White chocolate and raspberry cheesecake balls are a no-bake sweet treat perfect for any gathering. These tiny bites with their creamy raspberry-flavored filling and silky white chocolate coating look just as good as they taste.
A scrumptious sweet-tart delight
These cheesecake balls blend the sweetness of white chocolate with the tartness of fresh raspberries beautifully. They're an easy yet fancy dessert that works great for parties, as yummy gifts, or just when you want something special for yourself.
What you'll need
To make these treats, grab 225g of softened cream cheese at room temp for smoothness. You'll need 30g of powdered sugar to gently sweeten the mix. Add one teaspoon of vanilla extract for a nice flavor boost. Mix in 60g of mashed raspberries (or jam for an easier option). Get 170g of white chocolate for dipping. Maybe add a tablespoon of coconut oil (if you want) for a shiny, smooth coating. Finish with crushed freeze-dried raspberries on top for extra fruity punch and pretty looks.
Step-by-step instructions
First, whip the cream cheese with powdered sugar and vanilla until smooth. Gently fold in your mashed raspberries. Let it chill for 30 minutes. Scoop tablespoon-sized balls and place them on a tray with parchment paper. Freeze them for an hour until they're solid. Melt your white chocolate with coconut oil in the microwave, stirring every 20 seconds until it's all smooth. Dip each frozen ball into the melted white chocolate, making sure they're fully covered. Put them back on the parchment paper. Sprinkle some freeze-dried raspberry powder on top or drizzle extra white chocolate while the coating's still wet. Chill for at least 30 minutes to set the coating.
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Tips for amazing results
For a smoother filling, try raspberry jam instead of fresh berries. Adding coconut oil to your melted white chocolate makes the coating extra shiny and smooth. You can make these balls ahead of time and keep them in your fridge for up to 5 days or freeze them for 3 months when you want a quick treat.
Frequently Asked Questions
- → Why should the bites be frozen first?
- Freezing helps the bites keep their shape while coating. Chilled cheesecake isn’t squishy when dipped into warm chocolate, making the process way simpler.
- → Can frozen raspberries work?
- Yep, just drain them well after thawing to avoid too much moisture. Raspberry jam acts as a great swap too.
- → What does coconut oil do in the chocolate?
- It makes the chocolate smoother, giving it a thinner glaze and shinier finish. It also helps it set quicker.
- → How to store these cheesecake bites?
- Keep them refrigerated for up to 5 days in a sealed container, or freeze them for as long as 3 months.
- → Do I need to use freeze-dried raspberries?
- Not really. Try decorating with white chocolate shavings or colorful sprinkles instead. Freeze-dried ones do add nice color and flavor, though.