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White Chocolate Raspberry Cheesecake Balls

Decadent White Chocolate Raspberry Cheesecake Balls to Indulge!

These White Chocolate Raspberry Cheesecake Balls are a no-bake dessert that combines creamy cheesecake and tart raspberries, all wrapped in white chocolate.
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Prep Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 24 balls
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 ounces Cream Cheese Room temperature, full-fat for optimal texture
  • 1 cup White Chocolate Chips Can substitute with dark or milk chocolate
  • 1 cup Frozen Raspberries Lightly crushed fresh raspberries can be used
  • 1 cup Graham Cracker Crumbs Can substitute with almond flour for gluten-free
  • 1/2 cup Powdered Sugar For sweetness and texture
  • 1 teaspoon Vanilla Extract Almond extract can be used for a twist
For the Coating
  • 1 cup White Melting Chocolate Alternatives include dark or milk chocolate
For the Garnish
  • 1/4 cup Crushed Freeze-Dried Raspberries Optional but enhances presentation

Equipment

  • Mixing bowl
  • electric mixer
  • Cookie Scoop
  • Parchment Paper
  • microwave

Method
 

Cheesecake Preparation
  1. In a large mixing bowl, combine room temperature cream cheese, white chocolate chips, and frozen raspberries. Blend until smooth and creamy, about 2-3 minutes.
  2. Add graham cracker crumbs, powdered sugar, and vanilla extract. Mix until evenly incorporated; the filling should be thick yet creamy.
Forming Balls
  1. Using a small cookie scoop or your hands, form the cheesecake mixture into small balls (roughly 1 inch). Place them on a parchment-lined baking sheet.
  2. You should create about 20-24 balls depending on size. Ensure they are spaced apart to prevent sticking.
Chilling
  1. Refrigerate the formed cheesecake balls for about 30 minutes to firm up, making them easier to coat later.
Melting Chocolate
  1. Melt the white melting chocolate according to package instructions, typically in 30-second intervals in the microwave, stirring well between each.
Coating
  1. Remove chilled cheesecake balls from the refrigerator. Using a fork, dip each ball into the melted white chocolate, allowing excess to drip off.
  2. Place the coated balls back on the parchment-lined baking sheet and repeat until all are covered.
Garnishing and Setting
  1. While the chocolate coating is still wet, sprinkle crushed freeze-dried raspberries on top of each ball.
  2. Return them to the refrigerator for another 30 minutes to allow the chocolate to fully set.
Serving
  1. Once set, serve the White Chocolate Raspberry Cheesecake Balls on a decorative platter with fresh raspberries.
  2. Enjoy these delightful treats chilled with family and friends.

Nutrition

Serving: 1ballCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 0.5mg

Notes

Ensure cream cheese is room temperature for easy mixing. Chill between steps and let excess chocolate drip off for a clean finish.

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