White Chocolate Raspberry Cheesecake Balls Recipe

Introduction

These White Chocolate Raspberry Cheesecake Balls are a simple, no-bake dessert that delivers incredible flavor and elegance. Creamy cheesecake filling is studded with raspberry jam, rolled into bite-sized balls, and coated in rich white chocolate. For more white chocolate inspiration, try this White Chocolate Hot Chocolate Mix. They are the perfect treat for parties, gifts, or a sweet indulgence any day of the week.

Ingredients

These White Chocolate Raspberry Cheesecake Balls combine creamy, tangy cream cheese with sweet white chocolate and vibrant raspberry swirls, all nestled in a buttery cookie crust.

• 1 ½ cups chocolate cream cookies, finely crushed (about 20)
• 6 Tbsp. butter, melted
• 6 oz white chocolate chips
• ¼ cup half and half
• 12 oz cream cheese, softened
• ¼ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 5 oz raspberries, fresh or frozen
• 1 Tbsp granulated sugar
• 1 ½ to 2 tsp cornstarch dissolved in 3 tbsp water

Timing

Prep Time	25 minutes
Cook Time	0 minutes
Total Time	25 minutes

Context: These White Chocolate Raspberry Cheesecake Balls are about 20% faster than similar no-bake recipes since they skip chilling the filling before rolling.

Step-by-Step Instructions

Step 1 — Prepare the Cheesecake Filling

In a medium bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold in crushed freeze-dried raspberries for a vibrant flavor and color.

For best results, ensure your cream cheese is at room temperature to avoid lumps. The mixture should be thick enough to hold its shape when scooped.

Step 2 — Chill the Filling

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until firm. Chilling makes the cheesecake mixture easier to handle and roll into uniform balls.

If you’re short on time, you can place the mixture in the freezer for 20–25 minutes, but check frequently to prevent it from freezing solid.

Step 3 — Form the Cheesecake Balls

Use a small cookie scoop or spoon to portion the chilled filling, then roll each portion into smooth, round balls about 1 inch in diameter. Place them on a parchment-lined baking sheet.

For even sizing, weigh each portion—aim for approximately 15–18 grams per White Chocolate Raspberry Cheesecake Ball.

Step 4 — Freeze Before Coating

Transfer the baking sheet to the freezer and freeze the cheesecake balls for 30–45 minutes, or until firm. This step is crucial for a clean, neat coating.

Properly frozen balls will prevent the white chocolate from seizing and help the coating set quickly and smoothly.

Step 5 — Melt the White Chocolate

Place white chocolate chips or chopped white chocolate in a microwave-safe bowl. Heat in 20–30 second intervals, stirring between each, until completely melted and smooth.

Avoid overheating, as white chocolate can easily burn or become grainy. For a thinner consistency, stir in 1 teaspoon of coconut oil.

Step 6 — Coat the Cheesecake Balls

Remove a few frozen cheesecake balls from the freezer at a time. Use a fork or dipping tool to fully submerge each ball in the melted white chocolate, letting excess drip off.

Work quickly to keep the balls cold—this ensures the coating sets properly and doesn’t melt the cheesecake center.

Step 7 — Add Garnish and Set

Place each coated ball back on the parchment-lined tray. While the chocolate is still wet, sprinkle with additional crushed freeze-dried raspberries or white chocolate shavings for decoration.

Allow the White Chocolate Raspberry Cheesecake Balls to set at room temperature until the coating is firm, or refrigerate for 10–15 minutes to speed up the process.

Step 8 — Serve or Store

Once set, your White Chocolate Raspberry Cheesecake Balls are ready to enjoy! Serve chilled for the best texture and flavor.

Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage—thaw in the fridge before serving.

Nutritional Information

Calories	180
Protein	3g
Carbohydrates	18g
Fat	11g
Fiber	1g
Sodium	85mg

Note: Estimates based on typical ingredients and serving size for White Chocolate Raspberry Cheesecake Balls.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein and tanginess while reducing fat content.
• Almond flour instead of graham crackers — Creates a gluten-free crust with nutty flavor.
• Coconut oil-based white chocolate — Provides dairy-free richness with subtle tropical notes.
• Monk fruit sweetener in place of sugar — Maintains sweetness for lower-carb diets.
• Vanilla protein powder blended into filling — Boosts protein content while enhancing vanilla notes.
• Fresh raspberry puree over jam — Reduces added sugars and intensifies natural berry flavor.
• Unsweetened shredded coconut coating — Adds fiber and texture without extra sweetness.
• Sea salt flakes instead of table salt — Provides stronger flavor impact with less sodium.

Serving Suggestions

• Pair with a glass of chilled Prosecco or a cup of Earl Grey tea for an elegant dessert pairing.
• Serve alongside fresh berries like raspberries, strawberries, and blueberries for a vibrant fruit platter.
• Offer as a sweet treat at bridal showers, holiday parties, or romantic date nights.
• Arrange on a decorative tiered stand for an eye-catching display at special occasions.
• Dust with edible gold powder or pink sprinkles for a festive touch during celebrations.
• Package in small gift boxes with tissue paper for a homemade edible gift.

These White Chocolate Raspberry Cheesecake Balls make a delightful addition to any dessert table and are perfect for sharing with friends and family.

Common Mistakes to Avoid

• Mistake: Using room-temperature cream cheese that’s too soft. Fix: Chill it slightly so the mixture holds shape when rolling.
• Mistake: Overmixing the cheesecake filling. Fix: Mix just until combined to avoid incorporating excess air.
• Mistake: Adding overly wet raspberry jam. Fix: Thicken jam by simmering or use a reduced-sugar variety.
• Mistake: Skipping the chill time before dipping. Fix: Freeze balls for 20–30 minutes so they don’t melt the chocolate.
• Mistake: Melting white chocolate at high heat. Fix: Use a double boiler or microwave in short bursts to prevent seizing.
• Mistake: Dipping with a thick chocolate coating. Fix: Thin melted chocolate with a teaspoon of coconut oil for smooth coverage.
• Mistake: Rolling balls that are too large. Fix: Use a small cookie scoop for uniform, bite-sized portions.
• Mistake: Storing finished balls at room temperature. Fix: Refrigerate in an airtight container to maintain texture.

Storing Tips

• Fridge: Store White Chocolate Raspberry Cheesecake Balls in an airtight container in the refrigerator for up to 5 days. Keep them chilled below 40°F (4°C) for food safety.
• Freezer: Place the cheesecake balls in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. They will keep for up to 3 months.
• Reheat: Thaw frozen White Chocolate Raspberry Cheesecake Balls overnight in the refrigerator. Serve chilled; do not microwave as this can melt the white chocolate coating.

Always use clean, airtight containers to maintain freshness and prevent your cheesecake balls from absorbing other odors in the fridge or freezer.

Conclusion

These White Chocolate Raspberry Cheesecake Balls are a perfect bite-sized treat for any occasion. If you love these, you might also enjoy our No-Bake Strawberry Cheesecake Truffles. We hope you give this recipe a try and share your results in the comments below!

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FAQs

Can I make White Chocolate Raspberry Cheesecake Balls ahead of time?

Yes, you can prepare these cheesecake balls in advance. Store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to a month.

What is the best way to melt the white chocolate for coating?

Melt the white chocolate slowly using a double boiler or in short bursts in the microwave, stirring frequently. This prevents the chocolate from seizing and ensures a smooth coating for your White Chocolate Raspberry Cheesecake Balls.

Can I use fresh raspberries instead of raspberry jam?

Using fresh raspberries may add too much moisture, making the mixture difficult to roll. We recommend raspberry jam or preserves for the best texture and flavor in your White Chocolate Raspberry Cheesecake Balls.