Introduction

Indulge in these delightful White Chocolate Raspberry Cheesecake Balls — bite-sized treats bursting with creamy cheesecake, tangy raspberries, and a smooth white chocolate coating. Perfect for parties or a special dessert, they’re easy to make and impossible to resist.

A white plate holds eight round white chocolate truffles, each decorated with thin white chocolate drizzle and topped with small red and white crumbles. One truffle is cut in half, showing three layers inside: a thin white chocolate outer shell, a creamy pink middle layer, and a dense deep red inner core with a moist texture. The plate is on a white marbled surface with a few scattered red crumbs and whole raspberries nearby. To the right, a silver fork lies on the surface, and in the background, a white cup and saucer are slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
8 oz white chocolate, chopped or white chocolate chips
1 tsp coconut oil (optional, for thinning chocolate)
Crushed freeze-dried raspberries (optional, for garnish)
White chocolate drizzle (optional, for garnish)
Sprinkles or edible glitter (optional, for garnish)

Instructions

Step 1: In a large bowl, beat the softened cream cheese and powdered sugar with a mixer until light and creamy, about 2–3 minutes. Scrape down the sides to incorporate everything evenly.
Step 2: Add vanilla extract and gently fold in the mashed raspberries until combined without overmixing. Cover and chill the mixture in the refrigerator for 30–45 minutes to firm up.
Step 3: Using a teaspoon or small cookie scoop, portion the chilled mixture into about 1-inch balls. Lightly dust your hands with powdered sugar and roll each scoop into a smooth ball. If too soft, chill for 10 minutes.
Step 4: Place the cheesecake balls on a parchment-lined baking sheet and freeze for 1 hour until firm.
Step 5: Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth. Alternatively, melt using a double boiler. Stir in coconut oil if using to thin the chocolate.
Step 6: Dip each frozen cheesecake ball into the melted white chocolate using a fork or skewer, ensuring full coverage. Let excess chocolate drip off, then place on a parchment-lined tray.
Step 7: Before the coating sets, garnish with crushed freeze-dried raspberries, white chocolate drizzle, or sprinkles if desired.
Step 8: Refrigerate the coated cheesecake balls for at least 30 minutes to allow the chocolate shell to harden. Serve chilled and enjoy!

Tips & Variations

For the creamiest texture, use full-fat cream cheese.
Freeze the balls before dipping to prevent melting and ensure a smooth coating.
Add coconut oil or shortening to the melted white chocolate to create a thinner, easier-to-dip coating.
Try using milk or dark chocolate instead of white chocolate for a richer flavor.
Lightly dust hands with powdered sugar or chill them to prevent the cheesecake mixture from sticking while rolling.

Storage

Store cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months and thaw in the refrigerator before serving. Keep them chilled for the best texture and flavor.

How to Serve

A white plate holds eight small round truffles, each coated in smooth white chocolate with thin white chocolate drizzle lines on top. The top of each truffle is decorated with small red berry pieces and white sugar crystals. One truffle is cut in half at the front, showing three layers inside: an outer white chocolate shell, a creamy pale pink middle layer, and a deep red textured berry filling core. Around the plate, scattered freeze-dried raspberries add color. The setup is on a white marbled surface, with a white cup and saucer in the background and a fork to the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries?

Yes! Thaw and drain any excess liquid before mashing to prevent the filling from becoming too runny.

How do I store White Chocolate Raspberry Cheesecake Balls?

Keep them in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Thaw frozen balls in the fridge before serving.