1. Prepare the Cheesecake Mixture
In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until completely smooth and creamy, scraping down the sides as needed to ensure no lumps remain. This step is key to achieving that classic cheesecake texture.
Gently fold in the mashed raspberries or raspberry preserves. Take care not to overmix — you want the flavor evenly distributed while keeping the mixture thick and creamy. The raspberries add a natural tang and a soft pink hue to the filling.
Cover the bowl and refrigerate the mixture for about 30 minutes. Chilling firms up the filling, making it much easier to portion and roll.
2. Shape the Cheesecake Balls
Once chilled, scoop out tablespoon-sized portions of the cheesecake mixture and roll them gently between your hands to form balls. Place each one on a parchment-lined baking sheet. Perfection isn’t required — a slightly rustic shape adds charm.
Transfer the baking sheet to the freezer and freeze the cheesecake balls for about 1 hour. This step is essential to keep them firm during coating and prevents them from melting into the chocolate.
