Vegan White Chocolate Raspberry Cheesecake Balls are healthy & tasty. They are prepared in 2 hours and 25 minutes, so they are good to prepare as a festive dessert or holiday treat. They contain vegan cream cheese, powdered sugar, vanilla extract, fresh raspberries or vegan raspberry preserves, vegan white chocolate, coconut oil or vegan shortening, freeze-dried raspberry powder, and vegan white chocolate drizzle. Vegan White Chocolate Raspberry Cheesecake Balls are served with vegan hot chocolate, fresh berries, and gingerbread cookies. We can easily store these cheesecake balls in the refrigerator or freezer, so we can prepare them in advance for parties and holiday celebrations.
STATS:
- Total time: 2 hours 25 minutes
- Calories: 115 kcal
- Diet: Vegan
- Cooking time: Nil
- Serving size: 1 cheesecake ball
- Chilling and freezing time: 2 hours
- Serving: 16 cheesecake balls
- Cuisine: American
- Preparation time: 25 minutes
- Course: Dessert
EQUIPMENT:
- Mixing bowl
- Baking paper
- Electric hand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking tray
- Small cookie scoop
- Microwave-safe bowl
- Fork
- Refrigerator and freezer
INGREDIENTS:
CHEESECAKE FILLING:
- Quarter cup powdered sugar
- 1 tsp vanilla extract
- Quarter cup mashed raspberries
- 8 oz softened vegan cream cheese
COATING:
- One tbsp coconut oil
- 1 cup vegan white chocolate chips
- GARNISH:
- 1–2 tsp freeze-dried raspberry powder
- 2 tbsp melted vegan white chocolate
INGREDIENT NOTES:
VEGAN CREAM CHEESE:
- Utilize the vegan cream cheese to prepare these cheesecake balls, and it will provide a smooth & creamy texture. It will also provide the tangy taste to balance the sweetness of white chocolate & powdered sugar. We would also utilize a thick, plain vegan cream cheese alternative instead if required.
VANILLA EXTRACT:
- Add the vanilla extract to enhance the flavor of the cheesecake filling. It will provide a sweet aroma and balance the tanginess of the vegan cream cheese & raspberries. We would also utilize vanilla bean paste or vanilla powder instead if required.
COCONUT OIL:
- Utilize the coconut oil with the melted vegan white chocolate to provide a smoother consistency. It will also make the chocolate easier to melt and help create an even coating around the cheesecake balls. We would also utilize vegan shortening instead if required.
FREEZE-DRIED RASPBERRY POWDER:
- Include the freeze-dried raspberry powder to decorate these cheesecake balls. It will provide a bright pink color and a fruity taste to balance the sweetness of the vegan white chocolate coating. We would also utilize finely crushed freeze-dried raspberries instead if required.
INSTRUCTIONS:
- First, beat softened vegan cream cheese, vanilla extract, & powdered sugar in the bowl.
- Mash the fresh raspberries and fold them into the cream cheese mixture, then refrigerate the covered bowl for 30 minutes.
- Cover the tray with baking paper and roll one tbsp of chilled mixture in your hands at a time.
- Put the balls on the tray and freeze them for 60 minutes, then microwave the chocolate chips in 20-second intervals.
- Include the coconut oil and adjust the consistency, then take the balls from the freezer.
- Dip them in the melted vegan chocolate and lift them to drip back the extra chocolate.
- Put the balls back on the tray and sprinkle freeze-dried raspberry powder on the coating.
- Melt the vegan white chocolate and drizzle it on the cheesecake balls.
- Lastly, chill the balls for thirty minutes and serve them chilled.
SERVING SUGGESTIONS:
HOT BEVERAGES:
- Vegan Hot Chocolate
- Vanilla Almond Milk Latte
- Cinnamon Oat Milk Coffee
- Vegan Chai Latte
COLD BEVERAGES:
- Raspberry Lemonade
- Strawberry Smoothie
- Iced Vanilla Oat Milk Latte
- Sparkling Berry Mocktail
FRUIT:
- Vegan Strawberry Shortcake
- Mixed Berry Fruit Salad
- Vegan Raspberry Brownies
- Vegan Lemon Bars
DESSERTS:
- Chocolate Truffles
- Oreo Balls
- Coconut Bliss Balls
- Chocolate-Dipped Strawberries
TREATS:
- Gingerbread Cookies
- Peppermint Chocolate Bites
- Cranberry Bliss Bars
- Sugar Cookies
TIPS:
- Add softened vegan cheese so it blends perfectly into the filling.
- Drain the excess liquid from the raspberries so the filling doesn’t turn sticky.
- Chill the shaped balls in the tray so they don’t break when we dip them in the chocolate.
- Decorate the cheesecake balls with raspberry powder while the chocolate is still wet.
STORAGE INFORMATION:
FRIDGE:
- Include the cheesecake balls in a closed box and store them for five days.
FREEZER:
- Freeze the cheesecake balls in the container for two months.
FAQs:
Should I swap the raspberries for raspberry jam?
- Yes, using thick raspberry jam is an excellent substitute that will give you better results.
What causes this mixture to become too soft?
- Adding loose cream cheese or the extra liquid from the raspberries will make the balls soft.
How can I thin out the chocolate?
- You can add the coconut oil to the melted chocolate to achieve the right consistency.
Is it possible to prepare these cheesecake balls ahead of time?
- Yes, you can store them one or two days in advance in the refrigerator.
NUTRITIONAL INFORMATION:
Net carbs: 10 g
Iron: 0.3 mg
Total carbs: 11 g
Vitamin A: Approximately 150 IU
Fiber: 0.4 g
Calcium: 15 mg
Protein: 1 g
Calories: 115 kcal
Sodium: 65 mg
Potassium: 25 mg
