If you love creamy cheesecake, sweet white chocolate, and tart raspberries, then White Chocolate Raspberry Cheesecake Balls are about to become your new favorite treat! These little bites of heaven are smooth, rich, and bursting with fruity goodness. They’re easy to make, perfect for any occasion, and dangerously addictive—so don’t be surprised if they disappear fast!
Why You’ll Love White Chocolate Raspberry Cheesecake Balls
This recipe is more than just a dessert—it’s an experience. Here’s why you need to make these ASAP:
No-Bake & Super Easy: No oven required! Just mix, chill, and coat.
Creamy & Dreamy: The cheesecake filling is ultra-smooth, balanced by the crunch of the chocolate shell.
Perfect Flavor Combo: Sweet white chocolate + tangy raspberries = pure magic.
Great for Any Occasion: Whether it’s a party, holiday, or a simple sweet craving, these fit the bill.
Make-Ahead Friendly: They store well, making them ideal for prepping in advance.
Ingredients
Ingredients in White Chocolate Raspberry Cheesecake Balls
These bite-sized treats come together with just a few key ingredients:
Cream Cheese: The base of the cheesecake filling—soft, tangy, and creamy.
Powdered Sugar: Adds just the right amount of sweetness.
Vanilla Extract: Enhances the flavors and adds depth.
Fresh Raspberries: Brings a natural tartness that balances the richness.
White Chocolate Chips or Melting Wafers: For that smooth, sweet outer coating.
Graham Cracker Crumbs or Crushed Cookies: Adds a subtle crunch inside the filling.
Coconut Oil (Optional): Helps the chocolate melt smoothly and coat evenly.
Instructions
Prepare the Cheesecake Filling
In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the mashed raspberries, making sure they are evenly distributed but not overmixed to keep some berry texture.
Stir in the graham cracker crumbs or crushed cookies until the mixture holds together.
Cover the mixture and refrigerate for 30 minutes to firm up.
Shape the Cheesecake Balls
Once chilled, scoop out portions of the mixture and roll them into bite-sized balls. Place them on a parchment-lined baking sheet.
Freeze for at least 1 hour, or until firm. This helps them hold their shape when dipped in chocolate.
Melt the White Chocolate
In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring in between until smooth. If needed, add a teaspoon of coconut oil for a silkier texture.
Coat the Cheesecake Balls
Using a fork or dipping tool, dip each cheesecake ball into the melted white chocolate, ensuring an even coating. Let the excess drip off before placing them back on the parchment paper.
Optional: Drizzle with extra melted white chocolate or sprinkle with freeze-dried raspberry crumbs for a decorative touch.
Let Them Set
Refrigerate for 10–15 minutes until the chocolate shell hardens.
Nutrition Facts
Servings: 12 cheesecake balls
Calories per serving: 180 (approx.)
Preparation Time
Prep Time: 20 minutes
Chill Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
How to Serve White Chocolate Raspberry Cheesecake Balls
These cheesecake balls are delicious on their own, but you can also enjoy them in fun ways:
- Paired with coffee or tea for a sweet afternoon treat.
- Decorated with raspberry dust for an extra fancy touch.
- Served chilled for the perfect refreshing bite.
- As a dessert platter alongside other mini treats.
- With a drizzle of dark chocolate to add a contrasting flavor.
Additional Tips
- Use full-fat cream cheese for the best texture and richness.
- Don’t overmix the raspberries to avoid making the filling too watery.
- Chill before dipping to prevent the balls from falling apart.
- If the chocolate is too thick, add a little coconut oil to thin it out.
- Store in the fridge for up to 5 days or freeze for up to a month.
FAQ’s
1. Can I use frozen raspberries?
Yes! Just thaw and drain them well to remove excess moisture.
2. How do I prevent the filling from being too soft?
Make sure to refrigerate before rolling, and freeze before dipping in chocolate.
3. Can I use milk or dark chocolate instead?
Absolutely! It will change the flavor but still be delicious.
4. How long do these last in the fridge?
They stay fresh for up to 5 days in an airtight container.
5. Can I make these ahead of time?
Yes! They’re perfect for making in advance and keeping in the fridge or freezer.
6. Why is my white chocolate seizing?
If it comes into contact with water, it will seize. Make sure everything is dry before melting.
7. Can I skip the graham cracker crumbs?
You can, but they help add structure. Try almond flour as an alternative.
8. How do I make the coating extra smooth?
Adding a teaspoon of coconut oil to the chocolate helps it melt and coat evenly.
9. Can I use flavored cream cheese?
Sure! A vanilla or raspberry-flavored cream cheese can enhance the taste.
10. What’s the best way to store these?
Keep them in an airtight container in the fridge or freezer for long-term storage.
Conclusion
White Chocolate Raspberry Cheesecake Balls are the perfect no-bake treat—creamy, fruity, and covered in sweet white chocolate. They’re quick to make, easy to customize, and always a crowd-pleaser. Whether you’re making them for a special occasion or just craving something sweet, these little bites will not disappoint!
Print
White Chocolate Raspberry Cheesecake Balls
- Prep Time: 20 minutes
- Cook Time: 1½ hours
- Total Time: 1 hour 50 minutes (excluding serving chill time)
- Yield: Approximately 20 cheesecake balls 1x
- Category: Dessert / No-Bake Treats
- Method: No-Bake / Chilled
- Cuisine: American / Contemporary
- Diet: Vegetarian
Description
These indulgent cheesecake balls feature a smooth, creamy base blended with melted white chocolate and bursts of tangy raspberry. Rolled in graham cracker crumbs, they offer a delightful contrast of textures and make a perfect bite-sized dessert for any occasion.
Ingredients
For the Cheesecake Mixture:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 4 oz white chocolate (chopped and melted)
- 1/2 cup freeze-dried raspberries (lightly crushed; or 1/2 cup finely chopped fresh raspberries, drained well)
For the Coating:
- 1 cup graham cracker crumbs
- (Optional) 2 tbsp melted unsalted butter (to help crumbs adhere, if desired)
Instructions
- Mix the Base: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Incorporate White Chocolate & Raspberries: Fold in the melted white chocolate and crushed freeze-dried raspberries (or chopped fresh raspberries). Ensure the mixture is evenly combined.
- Chill: Cover the bowl and refrigerate for at least 1 hour until the mixture firms up.
- Form Balls: Using a small cookie scoop or a spoon, portion out the chilled mixture and roll it into 1-inch balls.
- Coat: Place the graham cracker crumbs (mixed with butter if using) in a shallow dish. Roll each cheesecake ball in the crumbs until fully coated.
- Set & Serve: Arrange the balls on a parchment-lined tray. Refrigerate for another 30 minutes to set. Serve chilled.
Notes
- For a richer flavor, you can drizzle a little extra melted white chocolate over the finished balls.
- These treats should be stored in an airtight container in the refrigerator and are best enjoyed within 3 days.
- If you prefer a smoother texture, use freeze-dried raspberries—they add flavor without extra moisture.
Nutrition
- Serving Size: 1 ball
- Calories: ~110 kcal
- Sugar: ~9 g
- Sodium: ~80 mg
- Fat: ~7 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~3 g
- Trans Fat: 0g
- Carbohydrates: ~10 g
- Fiber: ~1 g
- Protein: ~2 g
- Cholesterol: ~25 mg