White Chocolate Raspberry Cheesecake Balls

Ingredients:
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup fresh raspberries, mashed (or use raspberry preserves)
For the Coating:
1 cup white chocolate chips or melting wafers
1 tablespoon coconut oil or shortening (optional, for smoother melting)
For Garnish:
Freeze-dried raspberry powder or crushed freeze-dried raspberries
White chocolate drizzle (optional)

Instructions:
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Gently fold in the mashed raspberries until evenly combined.
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.
In a microwave-safe bowl, melt the white chocolate chips with the coconut oil in 20-second intervals, stirring in between, until smooth.
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.
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.

Here are some tips and variations to elevate your White Chocolate Raspberry Cheesecake Balls recipe:

Tips:

1. Chilling for Easy Handling:
   • Ensure the filling mixture is firm before rolling into balls. If it’s too soft, chill longer.
   • Dust your hands lightly with powdered sugar to prevent sticking while rolling.
2. Melting White Chocolate:
   • Melt the chocolate in a double boiler for better temperature control if you don’t want to use a microwave.
   • Add coconut oil or shortening to make the coating smoother and shinier.
3. Even Coating:
   • Use a fork to dip the balls, allowing excess chocolate to drip off by tapping gently on the bowl’s edge.
4. Storage:
   • Store in an airtight container in the refrigerator for up to a week or freeze for up to a month. Defrost in the fridge before serving.

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Variations:

Flavor Twists:

1. Lemon Raspberry Cheesecake Balls:
   • Add 1-2 teaspoons of fresh lemon juice and zest to the cream cheese mixture for a tangy kick.
2. Chocolate Raspberry:
   • Swap the white chocolate for milk or dark chocolate for a richer flavor.
3. Nutty Coating:
   • Roll the balls in crushed nuts (e.g., pistachios, almonds) after coating with chocolate for added crunch.

Fillings & Add-ins:

1. Jam Alternative:
   • Use raspberry preserves if fresh raspberries aren’t available for a more robust flavor.
2. Surprise Center:
   • Hide a whole raspberry or a small piece of chocolate in the center of each ball.

Garnish Variations:

1. Colorful Drizzles:
   • Use colored candy melts for a festive touch.
2. Edible Glitter:
   • Sprinkle edible glitter or sanding sugar for a party-ready presentation.

These variations can make the dessert versatile and suitable for different occasions or personal preferences.