Most Delicious White Chocolate Raspberry Cheesecake Balls Recipe
These White Chocolate Raspberry Cheesecake Balls are a no-bake, bite-sized treat combining creamy, tangy cheesecake filling with fresh raspberries, coated in smooth white chocolate. Perfect for parties or as an elegant dessert, they offer a luscious texture and beautiful presentation with optional decorative toppings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 50 minutes
- Yield: Approximately 24 cheesecake balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
White Chocolate Coating
- 8 oz white chocolate, chopped or white chocolate chips
- 1 tsp coconut oil (optional)
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 cream cheese and powdered sugar using a hand mixer or stand mixer until light and creamy, about 2-3 minutes. Scrape down the sides occasionally to ensure even mixing. Add vanilla extract and gently fold in the mashed raspberries without overmixing to keep the filling firm. Cover and refrigerate for 30-45 minutes to chill and firm up the filling for shaping.
- Shape White Chocolate Raspberry Cheesecake Balls: Using a teaspoon or small cookie scoop, portion out approximately 1-inch balls of the chilled cheesecake mixture. Lightly dust your hands with powdered sugar and roll each portion into a smooth ball. If the mixture is too soft to hold shape, return to the fridge for 10 minutes. Arrange the balls on a parchment-lined baking sheet and freeze for 1 hour to firm up for dipping.
- Melt the White Chocolate: Place chopped white chocolate or chips in a microwave-safe bowl and heat in 20-second intervals, stirring between each until smooth and fully melted. Alternatively, use a double boiler by setting a heatproof bowl over simmering water and stirring constantly until melted. Stir in 1 teaspoon of coconut oil, if desired, to thin the chocolate for easier dipping.
- Coat the Cheesecake Balls: Using a fork or skewer, dip each frozen cheesecake ball into the melted white chocolate, ensuring it is fully coated. Allow excess chocolate to drip off by tapping the fork on the bowl’s edge. Place the coated balls back onto the parchment-lined tray. Before the coating sets, garnish with crushed freeze-dried raspberries, a drizzle of melted white chocolate, or sprinkles as preferred.
- Let Them Set and Serve: Refrigerate the coated cheesecake balls for at least 30 minutes to allow the chocolate shell to harden. Serve chilled for 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; thaw in the fridge before serving.
Notes
- Use full-fat cream cheese for the creamiest texture and richest flavor.
- Freeze the cheesecake balls before dipping to prevent melting in warm chocolate.
- Adding coconut oil thins the white chocolate, making it easier to coat smoothly.
- Work in batches to avoid thawing the cheesecake balls during coating.
- Frozen raspberries can be used but should be thawed and drained well to avoid watery filling.
- Cheesecake balls can be prepared and coated a day or two ahead and stored in the refrigerator.
- Milk or dark chocolate can be substituted for white chocolate for a different flavor profile.
- Dust hands with powdered sugar or chill hands before rolling to prevent sticking.
Keywords: white chocolate, raspberry, cheesecake balls, no bake, dessert, truffles, creamy, party treat, homemade sweets
