White Chocolate Raspberry Cheesecake Balls

White Chocolate Raspberry Cheesecake Balls are a bite-sized version of the classic dessert I love—with rich cream cheese, tart raspberries, and a smooth white chocolate coating. They’re decadent, creamy, and perfectly balanced with a pop of fruity brightness in every bite.

Why You’ll Love This Recipe

I love how these cheesecake balls pack all the flavor of a rich cheesecake into a portable, no-bake treat. The white chocolate adds a sweet shell that contrasts beautifully with the tangy cream cheese and juicy raspberries. They’re elegant enough for holidays or parties, but simple enough to make just because I feel like it. Plus, I can whip them up ahead of time, which makes entertaining even easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese (softened)

• Powdered sugar

• Graham cracker crumbs or crushed cookies

• Fresh or freeze-dried raspberries

• White chocolate chips or melting wafers

• Vanilla extract (optional)

• Crushed freeze-dried raspberries or sprinkles for garnish (optional)

Directions

1. I start by beating the softened cream cheese with powdered sugar until smooth and fluffy.

2. I fold in graham cracker crumbs and raspberries, gently mixing until evenly combined. If I’m using fresh raspberries, I mash them slightly before adding.

3. I chill the mixture for at least 1 hour so it firms up enough to shape.

4. Once chilled, I scoop and roll the mixture into small balls and place them on a lined tray.

5. I freeze the balls for about 20 minutes to make coating easier.

6. Meanwhile, I melt the white chocolate in a microwave or double boiler until smooth.

7. I dip each ball in the melted white chocolate, using a fork to lift and let excess drip off, then transfer to a parchment-lined tray.

8. While the coating is still wet, I sometimes sprinkle crushed raspberries or cookie crumbs on top.

9. I refrigerate the finished balls until the chocolate is set.

Servings and timing

This recipe yields about 20–24 cheesecake balls, depending on the size. I spend around 20 minutes prepping, plus about 1 hour and 30 minutes for chilling and setting, making the total time close to 2 hours.

Variations

I sometimes swap raspberries for strawberries or blueberries, depending on what’s in season. If I want more texture, I stir in finely chopped nuts or mini chocolate chips. For a stronger cheesecake flavor, I use a touch of lemon zest or even a few drops of raspberry extract. I’ve also rolled them in coconut flakes for a tropical twist.

Storage/reheating

I store these cheesecake balls in an airtight container in the fridge for up to 5 days. If I want to make them far in advance, I freeze them (before coating, if possible) and dip in white chocolate fresh. I never reheat them—these are meant to be served chilled or at room temperature.

FAQs

Can I use frozen raspberries?

Yes, I can use frozen raspberries, but I thaw and drain them well first to avoid making the mixture too wet.

How do I keep the cheesecake balls from being too soft?

I chill the mixture well before rolling, and sometimes add more cookie crumbs if it’s still sticky. Freezing them briefly before coating also helps.

Can I use flavored cream cheese?

Yes, flavored cream cheese like raspberry or vanilla works well and adds an extra punch of taste. I just adjust the sugar slightly to balance sweetness.

What’s the best way to melt white chocolate?

I use a microwave in short bursts (stirring between each) or a double boiler over low heat to keep it smooth and prevent burning.

Can I make these without a coating?

Yes, I can skip the chocolate and roll them in crushed cookies, powdered sugar, or coconut for an easier version that’s still delicious.

Conclusion

White Chocolate Raspberry Cheesecake Balls are a creamy, fruity indulgence I turn to when I want a show-stopping yet simple dessert. They’re perfect for gifting, sharing, or sneaking from the fridge one at a time. With minimal effort and maximum flavor, they’ve earned a permanent spot in my dessert rotation.