White Chocolate Raspberry Cheesecake Balls

Name: White Chocolate Raspberry Cheesecake Balls
Prep time: 1 h 50 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; ¼ cup powdered sugar; 1 teaspoon vanilla extract; ¼ cup fresh raspberries, mashed (or raspberry preserves); 1 cup white chocolate chips or melting wafers; 1 tablespoon coconut oil or shortening (optional, for smoother melting); Freeze-dried raspberry powder or crushed freeze-dried raspberries; White chocolate drizzle (optional)

Isabella

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Delightfully creamy and bursting with the vibrant flavor of raspberries, these white chocolate raspberry cheesecake balls are a decadent treat that’s both elegant and easy to make. Perfect for parties, gifting, or whenever a sweet craving strikes!

Why You’ll Love This Recipe

I love how simple yet indulgent these cheesecake balls are. The tanginess of the cream cheese pairs beautifully with the sweet white chocolate coating, and the fresh raspberries add a natural pop of color and flavor. Plus, they’re no-bake, making them a convenient dessert to whip up for any occasion.

Ingredients

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

For the Cheesecake Filling:

8 oz cream cheese, softened

¼ cup powdered sugar

1 teaspoon vanilla extract

¼ cup fresh raspberries, mashed (or raspberry preserves)

For the Coating:

1 cup white chocolate chips or melting wafers

1 tablespoon coconut oil or shortening (optional, for smoother melting)

For Garnish:

Freeze-dried raspberry powder or crushed freeze-dried raspberries

White chocolate drizzle (optional)

Directions

Prepare the Cheesecake Filling:

In a medium bowl, I beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

I gently fold in the mashed raspberries, ensuring they’re evenly distributed.

Chill the Mixture:

I cover the mixture and chill it in the refrigerator for 30 minutes to firm up.

Form the Balls:

Once chilled, I scoop out about 1 tablespoon of the cheesecake mixture and roll it into a ball. I place each ball on a parchment-lined baking sheet.

After rolling all the balls, I freeze them for 1 hour to harden.

Melt the White Chocolate:

In a microwave-safe bowl, I melt the white chocolate chips with the coconut oil in 20-second intervals, stirring between each, until smooth and fully melted.

Coat the Cheesecake Balls:

Using a fork or toothpick, I dip each frozen cheesecake ball into the melted white chocolate, making sure it’s fully coated. I let any excess chocolate drip off before placing the ball back on the parchment-lined sheet.

Garnish:

While the chocolate is still wet, I sprinkle the balls with freeze-dried raspberry powder or crushed freeze-dried raspberries. If I want to get fancy, I drizzle them with additional melted white chocolate.

Set and Serve:

I refrigerate the cheesecake balls for at least 30 minutes, or until the coating is fully set. They’re best served chilled for the perfect creamy texture.

Servings and Timing

Prep Time: 20 minutes

Chilling Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Servings: 12 cheesecake balls

Calories: Approximately 120 kcal per ball

Variations

Dark Chocolate: Substitute white chocolate with dark or milk chocolate for a richer flavor.

Flavored Coating: Use flavored white chocolate chips, such as strawberry or vanilla, for an added twist.

Different Fruit: Swap raspberries for strawberries, blueberries, or blackberries to create a different fruit flavor.

Nutty Crunch: Add a sprinkle of crushed pistachios or almonds on top of the white chocolate coating for a delightful crunch.

Alcohol-Infused: Mix a splash of raspberry liqueur into the cheesecake filling for an adult-friendly version.

Storage/Reheating

Storage: I keep these cheesecake balls in an airtight container in the refrigerator for up to 5 days.

Freezing: For longer storage, I freeze the coated cheesecake balls in a single layer, then transfer them to a freezer-safe container. They’ll last up to 3 months.

Reheating: These are best enjoyed chilled, so no reheating is needed!

Related Recipes:

Delightfully Classic Peanut Butter Cookies

FAQs

How do I prevent the cheesecake balls from being too soft to roll?

I make sure to chill the cheesecake mixture for at least 30 minutes before rolling. If it’s still too soft, I pop it back in the fridge for another 10-15 minutes.

Can I use frozen raspberries instead of fresh?

Yes, I thaw the raspberries first and drain any excess liquid before mashing them into the filling.

What’s the best way to melt white chocolate without burning it?

I melt it in 20-second intervals in the microwave, stirring after each interval. Alternatively, I use a double boiler for more controlled heat.

Can I make these ahead of time?

Absolutely! I like making them a day in advance and storing them in the fridge until ready to serve.

Can I skip the freeze-dried raspberries?

Yes, they’re optional. The cheesecake balls will still be delicious without them, though they add a nice decorative touch and a hint of extra raspberry flavor.

Conclusion

These white chocolate raspberry cheesecake balls are a luxurious treat that’s surprisingly easy to make. With their creamy center, sweet coating, and vibrant raspberry flavor, they’re bound to impress anyone who tries them. Whether it’s for a party or a quiet night in, this no-bake dessert is always a hit.

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