Description

These White Chocolate Raspberry Cheesecake Balls are a delightful bite-sized dessert that perfectly balances creamy cheesecake, tart fresh raspberries, and a sweet white chocolate coating. Combining a crunchy graham cracker crumb base with a smooth cream cheese mixture swirled with raspberry puree, then dipped in melted white chocolate and garnished with extra crumbs or white chocolate shavings, these no-bake treats are perfect for parties, holiday gatherings, or a special indulgence.

Ingredients

Scale

For the Cheesecake Balls

1 1/2 cups graham cracker crumbs
8 oz (225g) cream cheese, softened to room temperature
1 cup powdered sugar (confectioners’ sugar)
1 tsp pure vanilla extract
1 cup fresh raspberries (or thawed, drained frozen raspberries)
Pinch of salt

For the Coating

8 oz (225g) white chocolate, chopped or chips
1 tbsp coconut oil (optional, to help smooth melting)

For Garnish (optional)

Extra graham cracker crumbs
Shaved white chocolate
Addtional fresh raspberries

Instructions

Prepare the Cream Cheese Mixture: Ensure the cream cheese is softened to room temperature. In a large bowl, combine the cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Mix thoroughly with an electric mixer or spatula until the mixture is smooth and creamy.
Fold in the Raspberry Puree: Using a food processor or blender, puree the fresh raspberries until smooth. Optionally strain to remove seeds. Gently fold the raspberry puree into the cream cheese mixture, creating a marbled effect without over-mixing.
Incorporate the Graham Cracker Crumbs: Gradually add the graham cracker crumbs to the cream cheese and raspberry mixture. Stir until the consistency is thick enough to hold shape when rolled. Add more crumbs if needed.
Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to firm up the mixture and make it easier to roll.
Shape the Cheesecake Balls: Remove the chilled mixture from the refrigerator. Using a cookie scoop or hands, portion and roll the mixture into bite-sized balls. Place each ball onto a parchment-lined baking sheet.
Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate together with the coconut oil (if using) in 15-20 second intervals, stirring in between until smooth and fully melted.
Coat the Cheesecake Balls: Using a fork or toothpick, dip each cheesecake ball fully into the melted white chocolate. Let excess chocolate drip off before placing the balls back onto the parchment-lined baking sheet.
Garnish and Chill Again: While the coating is still wet, lightly sprinkle with extra graham cracker crumbs, shaved white chocolate, or place a fresh raspberry on top. Refrigerate for about 30 minutes to allow the chocolate to set completely.

Notes

Make sure cream cheese is softened to room temperature to avoid lumps.
If fresh raspberries are unavailable, frozen raspberries may be used but should be thoroughly drained.
For a seedless texture, strain raspberry puree before folding it into the cream cheese mixture.
Coconut oil is optional but helps the white chocolate coating to melt smoothly and adds a subtle extra flavor.
Store finished cheesecake balls in the refrigerator and consume within 3-4 days for best freshness.
These cheesecake balls can also be frozen for up to a month; thaw in the fridge before serving.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: white chocolate cheesecake balls, raspberry cheesecake bites, no-bake desserts, holiday treats, party desserts, creamy cheesecake balls, white chocolate raspberry balls