Go Back
Cheesecake desserts have earned their place as a beloved treat in the culinary world, captivating dessert lovers with their rich, creamy texture and the ability to infuse various flavors. From classic New York-style cheesecakes to adventurous flavor combinations, cheesecake is a versatile dessert that never fails to please. Among the many variations, the delightful combination of white chocolate and raspberry stands out, creating an irresistible pairing that tantalizes the taste buds.

Irresistible White Chocolate Raspberry Cheesecake Balls

Discover the perfect treat with these Irresistible White Chocolate Raspberry Cheesecake Balls! This no-bake recipe combines rich white chocolate with tart raspberries for a delightful bite-sized dessert. Easy to make and ideal for any occasion, these cheesecake bites are sure to impress. With fresh ingredients and simple steps, you’ll enjoy a creamy texture and vibrant flavor. Don't miss out on this deliciously fun dessert! #Dessert #CheesecakeBalls #NoBake #WhiteChocolate #Raspberry #SweetTreats #HomemadeDelight
Pin Recipe Print Recipe

Ingredients
  

8 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup fresh raspberries, roughly mashed

1/2 cup Graham cracker crumbs

8 oz white chocolate, chopped

1 tablespoon coconut oil (optional, for thinning the chocolate)

Extra fresh raspberries and white chocolate shavings for garnish (optional)

Instructions
 

Prepare Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined and creamy.

    Incorporate Raspberries: Fold in the mashed raspberries gently to avoid overmixing. The mixture should have a lovely pink hue with raspberry bits throughout.

      Shape the Balls: Add the Graham cracker crumbs to the mixture and mix until incorporated. Using your hands, scoop out about 1 tablespoon of the mixture and roll it into a ball. Place the balls onto a baking sheet lined with parchment paper. Repeat until all the mixture is used up.

        Chill the Balls: Place the baking sheet with the cheesecake balls in the freezer for about 30 minutes, or until firm.

          Melt the White Chocolate: While the balls are chilling, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. If desired, stir in the coconut oil to thin it out for easier dipping.

            Coat the Cheesecake Balls: Once the cheesecake balls are firm, dip each ball into the melted white chocolate, ensuring it's completely covered. Use a fork to remove the ball from the chocolate and tap off any excess. Return the coated balls to the parchment-lined baking sheet.

              Garnish: If desired, sprinkle some extra raspberries and white chocolate shavings on top of the coated balls before the chocolate sets.

                Chill Again: Place the baking sheet in the refrigerator for about 15-20 minutes to allow the chocolate coating to set fully.

                  Serve and Enjoy: Once the chocolate is set, serve the cheesecake balls chilled as a delightful dessert or sweet treat. Enjoy!

                    Prep Time: 15 mins | Total Time: 1 hr | Servings: 24 balls