Name: White Chocolate Raspberry Cheesecake Balls
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/4 cup powdered sugar; 1/2 cup graham cracker crumbs; 1/4 cup white chocolate chips (melted); 1/2 cup fresh raspberries (or 1/4 cup raspberry preserves); 1 teaspoon vanilla extract; 12 oz white chocolate chips (for coating); Optional garnish: additional crushed graham crackers or raspberry drizzle

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Why You’ll Love This Recipe

These White Chocolate Raspberry Cheesecake Balls are the perfect balance of creamy, sweet, and tart. The combination of creamy cheesecake filling and the pop of fresh raspberries makes each bite burst with flavor, while the white chocolate coating adds richness and sweetness. They’re an easy, no-bake dessert that can be made ahead of time and stored in the fridge or freezer. Whether you’re looking for a fun party treat or a simple dessert to indulge in, these cheesecake balls are sure to impress!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 cup graham cracker crumbs
1/4 cup white chocolate chips (melted)
1/2 cup fresh raspberries (or 1/4 cup raspberry preserves)
1 teaspoon vanilla extract
12 oz white chocolate chips (for coating)
Optional garnish: additional crushed graham crackers or raspberry drizzle

Directions

Prepare the cheesecake mixture: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth. Add the powdered sugar, graham cracker crumbs, melted white chocolate, and vanilla extract. Beat until fully combined.
Add the raspberries: Gently fold in the fresh raspberries, being careful not to crush them completely. If you’re using raspberry preserves, swirl it into the mixture instead of adding whole raspberries.
Chill the mixture: Cover the bowl with plastic wrap and chill the cheesecake mixture in the refrigerator for at least 30 minutes to make it easier to roll into balls.
Roll into balls: Once the mixture is chilled, use a tablespoon or small cookie scoop to scoop out the mixture and roll it into bite-sized balls (about 1 inch in diameter). Place the balls on a parchment paper-lined baking sheet.
Melt the white chocolate coating: In a microwave-safe bowl, melt the 12 oz of white chocolate chips in the microwave in 30-second intervals, stirring between each, until completely smooth and melted.
Coat the balls: Dip each cheesecake ball into the melted white chocolate, coating it completely. You can use a fork to dip the balls and gently tap to remove any excess chocolate. Place the coated balls back on the parchment paper.
Chill again: Once all the cheesecake balls are coated, return them to the refrigerator to chill for at least 30 minutes, or until the white chocolate is set.
Serve and garnish: Once the cheesecake balls are firm and the chocolate is set, you can garnish them with extra crushed graham crackers or drizzle with raspberry sauce for an extra touch of flavor.

Servings and timing

This recipe makes about 18-20 cheesecake balls. Prep time is about 15 minutes, with a chilling time of 1 hour in total (30 minutes for the filling, 30 minutes for the coating). These no-bake treats are quick to prepare and perfect for a make-ahead dessert.

Variations

Add a flavored drizzle: Drizzle melted white, dark, or milk chocolate over the cheesecake balls for a decorative touch and additional flavor.
Use other berries: Swap raspberries for strawberries, blueberries, or blackberries to create different flavor combinations.
Make it gluten-free: Use gluten-free graham crackers or substitute with crushed gluten-free cookies for the crumbs.
Infuse with citrus: Add a little lemon or lime zest to the cheesecake mixture for a zesty twist on the classic flavor.

Storage/reheating

Store the White Chocolate Raspberry Cheesecake Balls in an airtight container in the refrigerator for up to 5 days. These cheesecake balls can also be frozen for up to 3 months. To freeze, place them on a baking sheet and freeze until firm, then transfer them to a freezer-safe container. Let them thaw in the refrigerator before serving.

FAQs

1. Can I use frozen raspberries?

Yes, you can use frozen raspberries, but make sure to thaw and drain them before using. Fresh raspberries are preferred for their texture, but frozen will work in a pinch.

2. Can I use milk or dark chocolate instead of white chocolate?

Yes, you can use milk or dark chocolate for the coating if you prefer, but it will change the flavor and sweetness of the balls.

3. How do I get the cheesecake balls to hold their shape?

Chilling the cheesecake mixture before rolling it into balls helps it firm up, making it easier to shape. The second chilling time after coating also ensures they hold their shape.

4. Can I make these without graham crackers?

If you prefer, you can substitute the graham cracker crumbs with crushed digestive biscuits, vanilla wafer cookies, or even crushed pretzels for a sweet and salty variation.

5. Can I use store-bought raspberry jam instead of fresh raspberries?

Yes, you can use raspberry jam or preserves instead of fresh raspberries. Just swirl it into the mixture for a smoother texture and consistent flavor.

6. Can I make these ahead of time?

Yes! These cheesecake balls are perfect for making ahead. You can make them a day or two in advance and store them in the fridge until you’re ready to serve.

7. How do I make these cheesecake balls less sweet?

If you want a less sweet version, reduce the amount of powdered sugar or white chocolate in the filling, or opt for a darker chocolate coating.

8. Can I serve these without the coating?

Yes, you can serve the cheesecake balls without the white chocolate coating for a lighter option. The cream cheese and raspberry mixture on its own will still be delicious.

9. Can I add more flavor to the filling?

Yes, you can experiment with different flavorings, such as vanilla extract, almond extract, or even a splash of liqueur (like Chambord) for a more grown-up dessert.

10. How do I keep the white chocolate from getting too hard?

Be sure to let the chocolate cool slightly before dipping the cheesecake balls to ensure it coats smoothly and doesn’t harden too quickly. If it gets too thick, reheat it gently.

Conclusion

White Chocolate Raspberry Cheesecake Balls are a perfect dessert for any occasion. They combine the rich, creamy texture of cheesecake with the sweet and tangy flavor of raspberries, all coated in smooth, luscious white chocolate. These bite-sized treats are sure to be a hit at your next gathering or whenever you need a little indulgence. With their vibrant flavor and beautiful presentation, they’re a delightful treat that’s easy to make and hard to resist!