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White Chocolate Raspberry Cheesecake Balls Recipe

★★★★★

4.8 from 141 reviews
  • Author: anna
  • Total Time: 1 hour 50 minutes
  • Yield: 20 servings 1x
  • Diet: Vegetarian

Description

Delight in these luscious White Chocolate Raspberry Cheesecake Balls, a no-bake treat featuring a creamy, tangy cheesecake mixture swirled with fresh raspberry puree, coated in smooth white chocolate, and garnished with extra raspberries, graham cracker crumbs, and shaved white chocolate. Perfect for parties or a sweet snack, these bite-sized delights combine fruity freshness with rich, velvety sweetness in every bite.

Ingredients

Scale

Cheesecake Mixture

  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries (or thawed and drained frozen raspberries)
  • Pinch of salt
  • 1½ cups graham cracker crumbs

Coating

  • 8 oz white chocolate, chopped or chips
  • 1 teaspoon coconut oil (optional)

Garnishes

  • Additional fresh raspberries
  • Shaved white chocolate
  • Extra graham cracker crumbs

Instructions

  1. Prepare the Cream Cheese Mixture: Ensure the cream cheese is softened to room temperature. In a large bowl, use an electric mixer or sturdy spatula to mix the cream cheese, powdered sugar, vanilla extract, and a pinch of salt until the mixture is smooth and creamy.
  2. Fold in Raspberry Puree: Blend fresh raspberries in a food processor until smooth and optionally strain to remove seeds. Gently fold the raspberry puree into the cream cheese mixture to create a marbled pink swirl, being careful not to overmix.
  3. Incorporate Graham Cracker Crumbs: Gradually add the graham cracker crumbs into the mixture, stirring until the mixture reaches a thick consistency capable of holding shape. Add crumbs tablespoon by tablespoon if the mixture feels too wet.
  4. Chill the Mixture: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to firm up the mixture for easier shaping.
  5. Shape the Cheesecake Balls: Using a cookie scoop or your hands, portion the chilled mixture into bite-sized balls and arrange them on a parchment-lined baking sheet.
  6. Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate with coconut oil (if using) in 15 to 20-second intervals, stirring between each interval until fully melted and smooth.
  7. Coat the Cheesecake Balls: Dip each cheesecake ball into the melted white chocolate using a fork or toothpick, ensuring it is fully covered. Tap off any excess chocolate and place the coated balls back on the parchment-lined sheet.
  8. Garnish and Chill Again: While the chocolate coating is still wet, sprinkle each ball with extra graham cracker crumbs, shaved white chocolate, or fresh raspberries as desired. Refrigerate for about 30 minutes to allow the chocolate coating to set completely.

Notes

  • For a smoother raspberry texture, strain the puree to remove seeds.
  • If the cream cheese is cold, soften it in the microwave for 10-15 seconds to ensure a smooth mixture.
  • Coconut oil helps achieve a smoother chocolate coating and shinier finish but can be omitted if unavailable.
  • Store cheesecake balls in an airtight container in the refrigerator for up to 3 days.
  • Allow the chocolate coating to fully set before serving to avoid melting or smudging.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: White Chocolate Raspberry Cheesecake Balls, no-bake cheesecake bites, raspberry cheesecake balls, white chocolate dessert, bite-sized cheesecake

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Find it online: https://recipiana.com/white-chocolate-raspberry-cheesecake-balls-recipe/