Dessert

White Chocolate Raspberry Cheesecake Balls Recipe

ByAndria Russo December 22, 2025December 22, 2025

Introduction

White Chocolate Raspberry Cheesecake Balls blend creamy cheesecake with tart raspberries and sweet white chocolate for a bite-sized treat that’s perfect for any occasion. These delightful desserts are easy to make and a guaranteed crowd-pleaser.

Small round desserts sit closely together on a white marbled textured surface covered with parchment paper. Each dessert has a base layer of smooth, creamy white cheesecake shaped into a small mound. On top, a thick red raspberry sauce drips down the sides, pooling slightly around the base. White thin lines of icing are drizzled over the sauce, creating a striped pattern. A fresh raspberry sits on the peak of each dessert, adding a bright red finishing touch. The overall look is fresh, glossy, and inviting, with a mix of smooth and textured layers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup graham cracker crumbs
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup fresh raspberries
8 oz white chocolate
1 teaspoon coconut oil (optional)
Pinch of salt
Additional raspberries, shaved white chocolate, or graham cracker crumbs for garnish

Instructions

Step 1: Ensure the cream cheese is at room temperature. In a large bowl, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth and fully combined.
Step 2: Blend fresh raspberries until smooth to make a puree. Optionally strain to remove seeds. Gently fold the raspberry puree into the cream cheese mixture to create a marbled effect.
Step 3: Gradually add graham cracker crumbs to the mixture until thick enough to hold its shape when rolled. Add more crumbs if the mixture feels too wet.
Step 4: Cover the mixture and refrigerate for at least 1 hour to firm up.
Step 5: Once chilled, scoop out portions and roll into bite-sized balls. Place them on a parchment-lined baking sheet.
Step 6: Melt white chocolate and coconut oil (if using) in a microwave-safe bowl in short intervals, stirring until smooth.
Step 7: Dip each cheesecake ball into the melted white chocolate, coating it completely. Tap off excess chocolate and return to the baking sheet.
Step 8: Garnish with additional crumbs, shaved chocolate, or raspberries while the coating is still wet. Refrigerate for 30 minutes until set.

Tips & Variations

If fresh raspberries are unavailable, use thawed frozen raspberries, making sure to drain excess moisture to avoid soggy mixture.
Add a splash of lemon juice to the raspberry puree for a brighter tartness.
Use white chocolate chips or bars labeled for baking for the smoothest coating.
For a different flavor twist, try dipping the balls in dark or milk chocolate instead.

Storage

Store cheesecake balls in an airtight container in the refrigerator for up to 5 days. To reheat, let them sit at room temperature for 10 minutes before serving. These treats are best enjoyed chilled.

How to Serve

The image shows several small round desserts placed on a white marbled textured surface covered with parchment paper. Each dessert has three visible layers: the bottom layer is smooth and pale cream in color, the middle layer is a bright red raspberry sauce that drips down the sides, and the top layer is decorated with a fresh red raspberry and thin white chocolate drizzle that creates a crisscross pattern over the raspberry layer. The desserts are arranged in rows, with the focus on the closest one in the foreground, highlighting the glossy texture of the sauces and the delicate details of the white chocolate strands. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare and coat the cheesecake balls a day in advance. Keep them refrigerated until ready to serve.

How do I prevent the white chocolate from seizing during melting?

Heat the white chocolate in short bursts (15-20 seconds), stirring in between. Avoid overheating by using gentle, even heat, and add a small amount of coconut oil to improve the texture and prevent seizing.