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White Chocolate Raspberry Cheesecake Balls

White Chocolate Raspberry Cheesecake Balls

White Chocolate Raspberry Cheesecake Balls combine the smooth, creamy texture of cheesecake with the sweetness of white chocolate and tangy raspberries, creating an irresistible treat. Perfect for any occasion, they’re easily customizable and offer a delightful burst of flavor in every bite.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 2 hours 33 minutes
Servings 24

Ingredients
  

For the Filling:

  • 6 oz 170 g chopped white chocolate (not chips)
  • ¼ cup 60 ml heavy cream
  • 8 oz 225 g softened cream cheese
  • 1 cup 212 g sour cream
  • 1 cup 212 g granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • ½ cup 120 ml seedless raspberry jam

For the Coating:

  • 12 oz 340 g chopped white chocolate

Instructions
 

Make the Filling:

  • In a double boiler or microwave-safe bowl, melt the white chocolate and heavy cream together, stirring frequently until smooth. Remove from heat and let it cool slightly.
  • In a large bowl, beat the cream cheese, sour cream, sugar, cornstarch, and vanilla extract until the mixture is creamy and smooth. Gradually add the cooled white chocolate mixture and raspberry jam, mixing until fully combined.
  • Refrigerate the filling for at least 2 hours, or until it becomes firm enough to scoop.
  • Line a baking sheet with parchment paper.
  • Using a spoon or melon baller, scoop small amounts of the chilled filling and roll them into balls. Arrange the balls on the prepared baking sheet.

Make the Coating:

  • In a double boiler or microwave, melt the white chocolate, stirring frequently until it becomes smooth. Be careful not to overheat.

Dip the Truffles:

  • Dip each truffle ball into the melted white chocolate one at a time, using a fork to ensure it's completely coated. Gently tap the fork to remove any excess chocolate and place the coated truffle back onto the prepared baking sheet.

Decorate (Optional):

  • While the coating is still wet, you can sprinkle the truffles with your preferred decorations, such as cocoa powder, powdered sugar, chopped nuts, or sprinkles.

Refrigerate:

  • Chill the truffles for at least 30 minutes, or until the white chocolate coating is fully set.

Notes

For a more intense raspberry flavor, substitute the jam with freeze-dried raspberries. Simply pulse them in a food processor until finely ground, then incorporate them into the filling mixture.
If the filling is too soft to form into balls, chill it for another 30 minutes or add a tablespoon of powdered sugar to help firm it up.
To make dipping the truffles easier, use a toothpick to hold each one.
Store the truffles in an airtight container in the refrigerator for up to 5 days.