White Chocolate Raspberry Cheesecake Balls

Indulge in the sweet, tangy, and creamy goodness of White Chocolate Raspberry Cheesecake Balls. These bite-sized treats are perfect for parties, gifting, or satisfying your dessert cravings.

The inspiration for these cheesecake balls comes from my love for combining decadent white chocolate with the tartness of raspberries.

I wanted a dessert that was easy to make, visually stunning, and absolutely delicious—and these cheesecake balls are the result!

They’re a huge hit with family and friends, and I’m excited to share the recipe with you.

Why You’ll Love This

1. No-bake recipe: No need to heat up your oven—these are simple and stress-free.
2. Perfectly portioned: Bite-sized and great for serving at gatherings.
3. Flavors that wow: The balance of creamy cheesecake, tart raspberries, and sweet white chocolate is irresistible.
4. Customizable: Easily swap out raspberries for your favorite berries or adjust the toppings to suit your taste.

Ingredients

• 1 cup cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen raspberries, crushed
• 1 1/2 cups graham cracker crumbs (divided)
• 10 ounces white chocolate, melted
• Sprinkles or crushed freeze-dried raspberries for garnish (optional)

Step-by-Step Instructions

1. Prepare the cheesecake mixture: In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
2. Incorporate the raspberries: Gently fold in the crushed raspberries until evenly distributed.
3. Add graham cracker crumbs: Mix in 1 cup of graham cracker crumbs to create a moldable dough.
4. Shape the balls: Roll the mixture into small, bite-sized balls (approximately 1 inch in diameter). Place them on a parchment-lined baking sheet.
5. Chill: Refrigerate the cheesecake balls for at least 30 minutes to firm up.
6. Dip in white chocolate: Melt the white chocolate and dip each chilled cheesecake ball, ensuring they are fully coated. Allow any excess chocolate to drip off.
7. Garnish and set: Sprinkle with toppings like crushed freeze-dried raspberries or sprinkles while the chocolate is still wet. Let the coating set in the refrigerator for about 15 minutes.

Tips for Success

1. Use softened cream cheese: This ensures a smooth and creamy texture for the cheesecake mixture.
2. Chill adequately: Chilling the balls before dipping them in chocolate helps them hold their shape.
3. Work quickly with melted chocolate: White chocolate can harden fast, so keep it warm and fluid while dipping.
4. Store properly: Keep the cheesecake balls in an airtight container in the refrigerator to maintain freshness.

Nutrition Facts

• Serving Size: 1 ball (based on 20 balls)
• Calories: 120
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 10mg
• Sodium: 50mg
• Total Carbohydrates: 12g
• Dietary Fiber: 0.5g
• Sugars: 9g
• Protein: 2g

Common Questions

1. Can I use frozen raspberries? Yes! Just make sure to thaw and drain them before incorporating into the mixture.
2. How long can I store these cheesecake balls? They’ll stay fresh in the refrigerator for up to 5 days or in the freezer for up to 1 month.
3. What can I use instead of graham cracker crumbs? Try crushed digestive biscuits, vanilla wafers, or almond flour as alternatives.
4. Can I make these ahead of time? Absolutely! Prepare them a day or two in advance and store them in the fridge until ready to serve.

I hope you enjoy making and savoring these White Chocolate Raspberry Cheesecake Balls as much as I do.

They’re a treat that never fails to impress.

Happy cooking!