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White Chocolate Raspberry Cheesecake Balls Recipe

★★★★★

4.6 from 82 reviews
  • Author: Andria
  • Total Time: 1 hour 50 minutes
  • Yield: 20 cheesecake balls 1x
  • Diet: Vegetarian

Description

These White Chocolate Raspberry Cheesecake Balls are a delightful no-bake treat that combines the creamy richness of cream cheese with the tart vibrancy of fresh raspberries and the sweetness of smooth white chocolate. Rolled into bite-sized balls and coated in luscious white chocolate, they offer a perfect balance of textures and flavors, making them an excellent choice for parties, holidays, or anytime you crave a decadent yet easy-to-make dessert.

Ingredients

Scale

Cheesecake Mixture

  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries (or thawed and drained frozen raspberries)
  • 1½ cups graham cracker crumbs
  • Pinch of salt

Coating

  • 8 oz white chocolate, chopped or chips
  • 1 teaspoon coconut oil (optional)

Garnishes (optional)

  • Additional fresh raspberries
  • Shaved white chocolate
  • Extra graham cracker crumbs

Instructions

  1. Prepare the Cream Cheese Mixture: Ensure cream cheese is at room temperature. In a large bowl, mix the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt using an electric mixer or sturdy spatula until smooth and creamy.
  2. Fold in Raspberry Puree: Blend fresh raspberries in a food processor until smooth. Optionally, strain to remove seeds. Gently fold the raspberry puree into the cream cheese mixture to create a marbled pink swirl without overmixing.
  3. Incorporate Graham Cracker Crumbs: Gradually add graham cracker crumbs to the mixture, stirring until it reaches a thick consistency that holds shape. Add crumbs a tablespoon at a time if too wet.
  4. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to firm up the mixture for easier shaping.
  5. Shape the Cheesecake Balls: Using a cookie scoop or hands, portion and roll the mixture into bite-sized balls. Arrange them on a parchment-lined baking sheet.
  6. Melt the White Chocolate: In a microwave-safe bowl, melt white chocolate with coconut oil (if using) in 15-20 second intervals, stirring between until smooth and fully melted.
  7. Coat the Cheesecake Balls: Dip each ball into the melted white chocolate using a fork or toothpick, ensuring full coverage. Tap off excess chocolate and place back on the parchment-lined sheet.
  8. Garnish and Chill Again: While the coating is still wet, sprinkle with extra graham cracker crumbs, shaved white chocolate, or fresh raspberries if desired. Refrigerate for about 30 minutes to set the chocolate coating.

Notes

  • Use fresh raspberries for best flavor, but frozen raspberries can be used if thawed and drained well to avoid excess moisture.
  • If the mixture is too soft, add more graham cracker crumbs to help it hold its shape.
  • Coconut oil is optional but helps create a smoother white chocolate coating with a subtle coconut flavor.
  • Store cheesecake balls refrigerated in an airtight container and consume within 3-4 days for optimal freshness.
  • For an extra touch, garnish with fresh raspberries or white chocolate shavings before serving.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: white chocolate, raspberry, cheesecake balls, no bake, dessert, bite-sized, party dessert

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Find it online: https://cookwithandria.com/white-chocolate-raspberry-cheesecake-balls-recipe/