White Chocolate Raspberry Cheesecake Bites (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
8 oz cream cheese, softened
02 -
1/4 cup powdered sugar
03 -
1 teaspoon vanilla extract
04 -
1/4 cup fresh raspberries, mashed (or use raspberry preserves)
→ Coating
05 -
1 cup white chocolate chips or melting wafers
06 -
1 tablespoon coconut oil or shortening (optional, for smoother melting)
→ Garnish
07 -
Freeze-dried raspberry powder or crushed freeze-dried raspberries
08 -
White chocolate drizzle (optional)
# Instructions:
01 -
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the mashed raspberries until evenly combined.
02 -
Chill the mixture for 30 minutes to firm up. Scoop about 1 tablespoon of the mixture and roll it into a ball. Place on a parchment-lined baking sheet. Freeze the balls for 1 hour to harden.
03 -
In a microwave-safe bowl, melt the white chocolate chips with the coconut oil in 20-second intervals, stirring in between, until smooth.
04 -
Using a fork or toothpick, dip each frozen cheesecake ball into the melted white chocolate, ensuring it's fully coated. Let the excess drip off. Place the coated balls back on the parchment-lined sheet.
05 -
While the coating is still wet, sprinkle with freeze-dried raspberry powder or drizzle with additional melted white chocolate. Refrigerate for at least 30 minutes to set the coating. Serve chilled for the best texture.
# Notes:
01 -
Use full-fat cream cheese for the creamiest texture
02 -
Keep the cheesecake balls cold while dipping them in chocolate
03 -
Can be stored in the refrigerator for up to 5 days
04 -
Can be frozen for up to 3 months
05 -
Fresh raspberries can be substituted with raspberry preserves