Description
Indulge in the delightful fusion of white chocolate and raspberry with these no-bake White Chocolate Raspberry Cheesecake Bites. Perfect for dessert lovers, these treats combine the richness of cheesecake with the tangy sweetness of raspberries, all enveloped in a silky white chocolate coating. Elegant yet surprisingly easy to make, these cheesecake bites promise to be a hit at any gathering or a luxurious treat for your sweet tooth occasions.
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 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)
Step-by-step Directions
1. Prepare the Cheesecake Filling
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold the mashed raspberries into the mixture until evenly combined.
2. Chill the Mixture
Chill the mixture for 30 minutes in the refrigerator to firm up.
3. Form the Balls
Scoop about 1 tablespoon of the chilled mixture and roll it into a ball. Place each ball on a parchment-lined baking sheet.
4. Freeze
Freeze the balls for 1 hour to harden.
5. Melt the White Chocolate
In a microwave-safe bowl, melt the white chocolate chips with the coconut oil, using 20-second intervals, stirring between each until smooth.
6. Dip the Cheesecake Balls
Using a fork or toothpick, dip each frozen cheesecake ball into the melted white chocolate, ensuring it is fully coated. Allow the excess chocolate to drip off before placing back on the parchment paper.
7. Garnish
While the white chocolate coating is still wet, sprinkle with freeze-dried raspberry powder or drizzle with additional melted white chocolate.
8. Set and Serve
Refrigerate the coated balls for at least 30 minutes to set the coating. Serve chilled for the best texture.
Servings & Preparation Time
- Servings: Makes about 12-15 bites
- Preparation Time: 20 minutes active, plus chilling and setting time
Tips for Storage & Reheating
- Store the cheesecake bites in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the bites in a single layer on a baking sheet before transferring to a freezer-safe container. They can be stored frozen for up to 1 month.
- Enjoy the bites chilled directly from the refrigerator or slightly thawed from the freezer, as reheating is not recommended.
Conclusion
The White Chocolate Raspberry Cheesecake Bites are a perfect blend of sweet and creamy textures, making them a sophisticated yet simple treat for any occasion. The process of creating these bites is as enjoyable as savoring them, providing a delightful culinary experience from start to finish. Whether you are a seasoned baker or a novice, this recipe allows for creativity in the kitchen with guaranteed delicious results.
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White Chocolate Raspberry Cheesecake Bites
- Total Time: 24 minute
- Yield: Makes about 12-15 bites 1x
Description
Indulge in the delightful fusion of white chocolate and raspberry with these no-bake White Chocolate Raspberry Cheesecake Bites. Perfect for dessert lovers, these treats combine the richness of cheesecake with the tangy sweetness of raspberries, all enveloped in a silky white chocolate coating. Elegant yet surprisingly easy to make, these cheesecake bites promise to be a hit at any gathering or a luxurious treat for your sweet tooth occasions.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup fresh raspberries, mashed or raspberry preserves
- 1 cup white chocolate chips or melting wafers
- 1 tablespoon coconut oil or shortening (optional, for smoother melting)
- Freeze-dried raspberry powder or crushed freeze-dried raspberries
- White chocolate drizzle (optional)
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold the mashed raspberries into the mixture until evenly combined.
- Chill the Mixture: Chill the mixture for 30 minutes in the refrigerator to firm up.
- Form the Balls: Scoop about 1 tablespoon of the chilled mixture and roll it into a ball. Place each ball on a parchment-lined baking sheet.
- Freeze: Freeze the balls for 1 hour to harden.
- Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate chips with the coconut oil, using 20-second intervals, stirring between each until smooth.
- Dip the Cheesecake Balls: Using a fork or toothpick, dip each frozen cheesecake ball into the melted white chocolate, ensuring it is fully coated. Allow the excess chocolate to drip off before placing back on the parchment paper.
- Garnish: While the white chocolate coating is still wet, sprinkle with freeze-dried raspberry powder or drizzle with additional melted white chocolate.
- Set and Serve: Refrigerate the coated balls for at least 30 minutes to set the coating. Serve chilled for the best texture.
- Prep Time: 20 minutes active, plus chilling and setting time