Why You’ll Love This Recipe

These bite-sized desserts are bursting with fruity flavor and creamy texture. They’re easy to make, require no oven time, and are perfect for parties, holiday platters, or anytime sweet cravings strike. The combo of tart raspberries and sweet white chocolate creates a balanced and indulgent treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cheesecake Balls:

1 ½ cups graham cracker crumbs
1 ½ cups cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup fresh raspberries, mashed
½ cup white chocolate chips, melted

For the Coating:

1 cup white chocolate chips, melted
1/4 cup freeze-dried raspberries, crushed

Directions

Prepare the Cheesecake Balls:

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the graham cracker crumbs and mashed raspberries until well combined.
Stir in the melted white chocolate chips.
Chill the mixture in the fridge for 30 minutes to firm up slightly.

Shape the Balls:

Scoop out about a tablespoon of the chilled mixture and roll it into a ball.
Place the formed balls onto a parchment-lined tray.
Repeat until all the mixture is used.
Chill again in the fridge for 1 hour.

Coat the Cheesecake Balls:

Melt the white chocolate chips in a microwave-safe bowl in 20-30 second intervals, stirring until smooth.
Dip each cheesecake ball into the melted chocolate, coating fully.
Return to the tray and immediately sprinkle with crushed freeze-dried raspberries.

Chill and Serve:

Chill the coated balls for at least 30 minutes until the coating is firm.
Serve chilled and enjoy!

Servings and Timing

Servings: 16-18 balls
Prep time: 25 minutes
Chilling time: 1.5 hours
Total time: 2 hours
Calories: 140 kcal per ball

Variations

Berry Swap: Try using strawberries or blueberries in place of raspberries.
Chocolate Options: Coat with dark or milk chocolate instead of white for a richer flavor.
Nutty Crunch: Add finely chopped nuts into the mixture or sprinkle on top for added texture.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze in a sealed container for up to 1 month. Thaw in the fridge before serving.

FAQs

1. Can I use frozen raspberries?

Yes, just thaw and drain them well before mashing to avoid excess moisture.

2. Can I make these ahead of time?

Absolutely! They store well and can be made a few days in advance.

3. What can I use instead of graham cracker crumbs?

Crushed digestive biscuits or vanilla wafers make great substitutes.

4. Can I skip the white chocolate coating?

Yes, though the coating adds sweetness and helps hold the shape, you can serve them uncoated or roll in crushed graham crackers instead.

5. Do I need to use a food processor?

No, just mixing by hand or with a hand mixer is fine for this recipe.

6. Can I add lemon zest?

Yes! Lemon zest pairs beautifully with raspberries and adds extra brightness.

7. How do I make them firmer?

Chill longer or add a bit more graham cracker crumbs if the mixture is too soft.

8. Can I make these vegan?

Use vegan cream cheese, dairy-free white chocolate, and plant-based butter alternatives.

9. Can I double the recipe?

Definitely. This recipe scales easily for larger gatherings.

10. Can I use a melon baller or cookie scoop?

Yes, it’s a great way to get uniform balls and speed up shaping.

Conclusion

White Chocolate Raspberry Cheesecake Balls are a delicious and elegant dessert perfect for any celebration. With a tangy-sweet filling, smooth chocolate shell, and vibrant raspberry topping, they’re a crowd-pleaser that’s as beautiful as it is tasty. Easy to make and serve, these treats will disappear fast!

White Chocolate Raspberry Cheesecake Balls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chef Sara
Total Time: 2 hours
Yield: 16–18 balls
Diet: Vegetarian

Print Recipe

Description

These White Chocolate Raspberry Cheesecake Balls are a no-bake dessert made with a creamy raspberry-infused cheesecake filling, a graham cracker base, and a sweet white chocolate coating. Topped with freeze-dried raspberries, they’re an elegant and easy treat for holidays, parties, or anytime indulgence.

Instructions

1. Prepare the Cheesecake Balls:

In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
Fold in graham cracker crumbs and mashed raspberries until combined.
Stir in melted white chocolate chips.
Chill the mixture for 30 minutes until firm enough to handle.

2. Shape the Balls:

Scoop about 1 tablespoon of mixture and roll into a ball.
Place on a parchment-lined tray. Repeat with remaining mixture.
Chill again for 1 hour.

3. Coat the Balls:

Melt white chocolate chips in a microwave-safe bowl in 20-30 second intervals, stirring until smooth.
Dip each chilled ball in the chocolate, coating completely.
Place back on the tray and immediately sprinkle with crushed freeze-dried raspberries.

4. Chill and Serve: