Description
Delightful treats combining creamy cheesecake with tart raspberries, all wrapped in smooth white chocolate.
Ingredients
Scale
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, gently folded
- 8 oz white chocolate, chopped or chips
- Optional: dark chocolate for drizzling
- Optional: extra fresh raspberries for garnish
Instructions
- Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scrape down the bowl to ensure everything is fully blended.
- Gently fold in the fresh raspberries using a spatula, keeping some pieces intact for texture and flavor.
- Scoop the mixture into small portions (about 1 tablespoon each) and roll gently into balls, placing them on a parchment-lined baking sheet.
- Refrigerate for 1 hour or freeze for 25–30 minutes until firm.
- Melt white chocolate in a microwave-safe bowl in 15–20 second intervals, stirring until smooth.
- Dip each chilled cheesecake ball into the melted white chocolate, letting excess chocolate drip off before placing back on parchment.
- Chill in the refrigerator until the coating sets; drizzle with dark chocolate and garnish with raspberries if desired.
Notes
Make sure the cream cheese is softened but not melted for a smooth consistency. Don’t skip the chilling phase to help the balls hold their shape when dipped in chocolate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling, Coating
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg