🥮 White Chocolate Raspberry Cheesecake Ball 🍫✨
A decadent bite-sized treat with creamy cheesecake filling, a raspberry swirl center, and a crisp white chocolate shell!
Ingredients
For the Filling
- 8 oz full-fat cream cheese, softened
- 4 tbsp unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- ¼ cup seedless raspberry jam
- 2 drops red food coloring (optional)
For the Coating
- 12 oz white chocolate chips
- 1 tbsp coconut oil
- Freeze-dried raspberries, crushed (for garnish)
Instructions
- Prepare Filling: Beat cream cheese and butter until smooth (≈2 min). Gradually add powdered sugar, mixing until combined. Stir in vanilla.
- Create Raspberry Swirl: Transfer ⅓ of mixture to a bowl. Add jam and food coloring. Mix until marbled.
- Form Balls: Scoop 1 tbsp plain mixture. Indent center, fill with ½ tsp raspberry mixture, then roll to enclose. Place on parchment-lined sheet. Repeat.
- Chill: Freeze balls for at least 1 hour until firm.
- Coat in Chocolate: Melt white chocolate and coconut oil in 20-sec intervals until smooth. Dip frozen balls, let excess drip off. Sprinkle with crushed raspberries before chocolate sets.
- Set & Store: Harden at room temp or refrigerate 15 min. Store in airtight container in fridge.
Details
- Prep Time: 25 minutes
- Chill Time: 1 hour
- Total Time: ~1 hour 30 minutes
- Yield: ~20 balls
- Kcal: ~160 kcal per ball
✨ Creamy cheesecake meets tart raspberry and sweet white chocolate—an elegant treat for any occasion!