Most Delicious White Chocolate Raspberry Cheesecake Balls Recipe
These White Chocolate Raspberry Cheesecake Balls are creamy, fruity, and coated with smooth, glossy white chocolate. This no-bake dessert is easy to prepare, perfect for parties or special occasions, and delivers a delightful combination of tangy raspberries with sweet white chocolate in every bite.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 cheesecake balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
For the Cheesecake Filling:
- 8 oz (1 block) cream cheese, softened to room temperature
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup fresh or frozen raspberries, mashed
For the White Chocolate Coating:
- 8 oz white chocolate, chopped or white chocolate chips
- 1 tsp coconut oil (optional)
For Garnishing (Optional):
- Crushed freeze-dried raspberries
- White chocolate drizzle
- Sprinkles or edible glitter
Instructions
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar with a hand or stand mixer for 2-3 minutes until light and creamy. Scrape down the bowl sides to fully incorporate. Add vanilla extract and mashed raspberries, folding gently until combined but not runny. Cover and refrigerate for 30-45 minutes to firm up the mixture for easier rolling.
- Shape White Chocolate Raspberry Cheesecake Balls: Using a teaspoon or small cookie scoop, portion out 1-inch diameter balls of the chilled cheesecake mixture. Lightly dust hands with powdered sugar and roll each portion into a smooth ball. If too soft, refrigerate an additional 10 minutes. Place the balls on a parchment-lined baking sheet and freeze for 1 hour until firm for easier dipping.
- Melt the White Chocolate: Place chopped white chocolate or chips in a microwave-safe bowl. Heat in 20-second intervals, stirring between each until smooth and fully melted. Alternatively, melt using a double boiler. Stir in 1 teaspoon of coconut oil to thin the coating for easier dipping if desired.
- Coat the Cheesecake Balls: Use a fork or skewer to dip each frozen cheesecake ball into the melted white chocolate, rolling to coat completely. Tap off excess chocolate and place the coated balls on a parchment-lined tray. Garnish immediately with crushed freeze-dried raspberries, white chocolate drizzle, sprinkles, or edible glitter before the coating sets.
- Let Them Set and Serve: Refrigerate the coated balls for at least 30 minutes until the white chocolate hardens. Serve chilled for the best texture and flavor. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months, thawing in the fridge before serving.
Notes
- Use full-fat cream cheese for richest, creamiest texture.
- Freeze the balls before dipping to prevent melting in warm chocolate.
- Thin the melted chocolate with coconut oil or shortening for a smoother coating.
- Work in small batches when coating to keep balls firm.
- Frozen raspberries can be used; thaw and drain excess liquid before mashing to avoid runny filling.
- Store leftovers refrigerated up to 5 days or frozen up to 2 months.
- Milk or dark chocolate can substitute white chocolate for a different flavor.
- Lightly dust hands with powdered sugar or chill hands before rolling to prevent sticking.
Keywords: white chocolate, raspberry, cheesecake balls, no-bake dessert, creamy, fruity, party treats, bite-sized desserts
