Introduction

If you love the creamy richness of cheesecake paired with the bright tartness of fresh raspberries, these White Chocolate Raspberry Cheesecake Balls are a perfect treat. Bite-sized and coated in smooth white chocolate, they offer a delightful contrast of textures and flavors that are sure to impress.

Small round desserts sit closely together on a white marbled textured surface covered with parchment paper. Each dessert has a base layer of smooth, creamy white cheesecake shaped into a small mound. On top, a thick red raspberry sauce drips down the sides, pooling slightly around the base. White thin lines of icing are drizzled over the sauce, creating a striped pattern. A fresh raspberry sits on the peak of each dessert, adding a bright red finishing touch. The overall look is fresh, glossy, and inviting, with a mix of smooth and textured layers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup graham cracker crumbs

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup fresh raspberries (or frozen, drained)

8 oz white chocolate

1 teaspoon coconut oil (optional)

Pinch of salt

Additional raspberries, shaved white chocolate, or graham cracker crumbs for garnish (optional)

Instructions

Step 1: Ensure the cream cheese is at room temperature. In a large bowl, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth and fully combined.

Step 2: Blend fresh raspberries into a puree, straining seeds if desired. Gently fold the raspberry puree into the cream cheese mixture to create a marbled effect without over-mixing.

Step 3: Gradually add graham cracker crumbs to the mixture until it becomes thick enough to hold its shape when rolled. Add crumbs a tablespoon at a time if needed.

Step 4: Cover the mixture and refrigerate for at least 1 hour to firm up.

Step 5: Once chilled, scoop and roll the mixture into bite-sized balls. Place them on a parchment-lined baking sheet.

Step 6: Melt white chocolate and coconut oil (if using) in short intervals in the microwave, stirring until smooth.

Step 7: Dip each cheesecake ball into the melted white chocolate, ensuring full coating. Let excess chocolate drip off, then return balls to the parchment-lined sheet.

Step 8: Garnish with extra graham cracker crumbs, shaved white chocolate, or raspberries while the chocolate is still wet. Refrigerate for about 30 minutes to let the coating set.

Tips & Variations

To avoid seeds in the raspberry puree, strain it through a fine mesh sieve before folding into the cream cheese.

If you don’t have graham cracker crumbs, crushed digestive biscuits or vanilla wafers make a great substitute.

For a more intense raspberry flavor, add a teaspoon of raspberry liqueur to the mixture.

If you prefer, use white chocolate chips melted over a double boiler instead of the microwave method to reduce the risk of burning.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries but be sure to thaw and drain them well to remove excess moisture before blending into a puree. This prevents the mixture from becoming too wet.

What if I don’t have coconut oil for the chocolate coating?

Coconut oil is optional and helps create a smoother coating, but you can melt the white chocolate alone. Just melt carefully to avoid burning and expect a slightly thicker coating.