White Chocolate Raspberry Cheesecake Balls

If you’re a fan of creamy cheesecake and the sweet-tart combination of white chocolate and raspberries, then these White Chocolate Raspberry Cheesecake Balls will be your new favorite treat!

These bite-sized cheesecake truffles are smooth, rich, and filled with the perfect balance of tangy raspberries, sweet white chocolate, and velvety cream cheese. The graham cracker crumbs give them that classic cheesecake flavor, while the freeze-dried raspberry topping adds a burst of color and flavor.

Best of all? They’re no-bake, easy to make, and perfect for any occasion—whether you need an elegant dessert for a party, a thoughtful homemade gift, or just a little sweet indulgence for yourself.

Why You’ll Love This Recipe

• No-Bake and Easy – No oven needed, just mix, chill, and dip!
• Rich and Creamy – Soft, luscious cheesecake texture in every bite.
• Perfectly Balanced Flavors – The sweet white chocolate pairs beautifully with the tangy raspberries.
• Great for Any Occasion – Ideal for holidays, parties, or a simple treat.
• Freezer-Friendly – Make a batch ahead of time and store for later!

Ingredients You’ll Need

For the Cheesecake Balls:

• 1 ½ cups graham cracker crumbs
• 1 ½ cups cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup fresh raspberries, mashed
• ½ cup white chocolate chips, melted

For the Coating:

• 1 cup white chocolate chips, melted
• 1/4 cup freeze-dried raspberries, crushed

How to Make White Chocolate Raspberry Cheesecake Balls

Step-by-Step Instructions

Step 1: Prepare the Cheesecake Mixture

In a large mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Gently fold in the graham cracker crumbs and mashed fresh raspberries until well combined. The mixture should be thick enough to roll into balls but still soft.

Step 2: Chill the Mixture

Cover the bowl and place it in the refrigerator for 30 minutes to firm up. This makes shaping the cheesecake balls much easier.

Step 3: Shape the Cheesecake Balls

Once chilled, scoop out about 1 tablespoon of the mixture and roll it into a smooth ball. Place each cheesecake ball onto a parchment-lined tray.

Continue shaping the mixture until all of the cheesecake balls are formed. Refrigerate for 1 hour to help them hold their shape.

Step 4: Melt the White Chocolate

In a microwave-safe bowl, melt the white chocolate chips in 20-30 second intervals, stirring between each interval until completely smooth. Be careful not to overheat, as white chocolate can seize easily.

Step 5: Coat the Cheesecake Balls

Using a fork or a dipping tool, dip each chilled cheesecake ball into the melted white chocolate, ensuring it’s fully coated. Gently tap off any excess chocolate and place it back onto the parchment-lined tray.

Step 6: Add the Raspberry Topping

Before the white chocolate hardens, sprinkle the crushed freeze-dried raspberries over the top of each truffle. This adds both a beautiful color contrast and a tart flavor that balances the sweetness.

Step 7: Chill and Serve

Return the coated cheesecake balls to the refrigerator and let them set for at least 30 minutes before serving.

Once the white chocolate has fully hardened, they’re ready to enjoy!

Helpful Tips

• Use Room Temperature Cream Cheese – This helps create a smooth mixture without lumps.
• Chill Before Rolling – The mixture will be easier to handle and shape into uniform balls.
• Melt White Chocolate Slowly – Overheating can cause it to seize, so melt in short intervals and stir frequently.
• Work Quickly When Dipping – The white chocolate will start to set fast, so sprinkle the raspberries immediately.
• Freeze for Longer Storage – These cheesecake balls freeze well for up to 3 months.

Recipe Details

• Prep Time: 25 minutes
• Chilling Time: 1.5 hours
• Total Time: 2 hours
• Yield: 16-18 cheesecake balls
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Notes

• Storage: Keep in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze in a sealed container for up to 3 months. Thaw in the fridge before serving.
• Variations: Try using dark chocolate for coating if you prefer a richer flavor.

Nutritional Information (Per Cheesecake Ball)

• Calories: 140 kcal
• Carbohydrates: 15g
• Protein: 2g
• Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 15mg
• Sugar: 10g
• Fiber: 1g
• Sodium: 50mg

Frequently Asked Questions

Can I Use Frozen Raspberries Instead of Fresh?

Yes, but make sure to thaw and drain them well before mashing. Too much liquid can make the cheesecake mixture too soft.

What’s the Best Way to Melt White Chocolate?

White chocolate melts best in short 20-30 second intervals in the microwave. Stir between each interval to avoid overheating.

Can I Make These in Advance?

Yes! These cheesecake balls actually taste even better after a day in the fridge, making them perfect for make-ahead treats.

What Other Toppings Can I Use?

Instead of freeze-dried raspberries, try:

• Drizzled dark chocolate
• Shredded coconut
• Finely chopped nuts

Storage Instructions

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Place in a sealed container and freeze for up to 3 months.
• Thawing: Let them sit in the fridge for a few hours before serving.

Related Recipes

If you loved these White Chocolate Raspberry Cheesecake Balls, you might also enjoy:

• Caramel Cheesecake Cookies – Soft, Creamy & Irresistibly Gooey!
• Cheesecake-Stuffed Chocolate Chip Cookies
• Soft Strawberry Cheesecake Cookies – Sweet, Creamy Bites of Bliss

Conclusion

These White Chocolate Raspberry Cheesecake Balls are an easy, elegant, and utterly delicious treat that’s perfect for any occasion. With tangy raspberries, smooth cheesecake filling, and a sweet white chocolate shell, every bite is pure indulgence.

Whether you’re making them for a party, a holiday dessert platter, or just to satisfy a sweet craving, these cheesecake balls will always be a hit. Give them a try and enjoy a little bite of creamy, fruity heaven!

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