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.

Ingredients

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

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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:

Refrigerate coated cheesecake balls for at least 30 minutes until set.
Serve chilled and enjoy!

Notes

Variations

Berry Swap: Try strawberries or blueberries instead of raspberries.

Chocolate Swap: Use dark or milk chocolate for a richer coating.

Nutty Twist: Add finely chopped pistachios or almonds to the filling or sprinkle on top.

Storage/Reheating

Refrigerate: Store in an airtight container for up to 5 days.

Freeze: Freeze for up to 1 month. Thaw in fridge before serving.

Prep Time: 25 minutes
Category: Dessert
Method: No-Bake
Cuisine: American