Introduction

These white chocolate raspberry cheesecake balls are a delightful no-bake treat combining creamy cheesecake filling and a smooth white chocolate coating. Bursting with fresh raspberry flavor, they are perfect bite-sized desserts for any occasion.

The image shows eight small round truffles on a white plate, each covered in smooth, shiny white chocolate with thin white chocolate drizzle lines on top. Each truffle is topped with small red berry pieces and white flakes. Two truffles are cut open, revealing a soft, moist, red and pink textured filling inside. There are a few loose red berry pieces scattered on the plate and a few fresh raspberries next to it. The plate is placed on a white marbled surface with a fork to the right and a white cup and saucer in the background. A beige cloth is draped nearby. 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)
Optional garnishes: crushed freeze-dried raspberries, white chocolate drizzle, sprinkles or edible glitter

Instructions

Step 1: In a large mixing bowl, beat the softened cream cheese and powdered sugar with a hand mixer until light and creamy, about 2-3 minutes. Scrape down the sides to ensure everything is well combined.
Step 2: Gently mash the raspberries with a fork and stir them into the cream cheese mixture along with the vanilla extract. Mix until just combined, being careful not to overmix.
Step 3: Cover the bowl with plastic wrap and refrigerate the mixture for 30-45 minutes to firm up.
Step 4: Use a teaspoon or small cookie scoop to portion out the filling. Lightly dust your hands with powdered sugar to prevent sticking and roll each portion into a smooth 1-inch ball. If too soft, chill for an additional 10 minutes.
Step 5: Place the cheesecake balls on a parchment-lined baking sheet and freeze for 1 hour until firm.
Step 6: Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Alternatively, melt using a double boiler. Stir in coconut oil if desired for a thinner coating.
Step 7: Using a fork or skewer, dip each frozen cheesecake ball into the melted white chocolate, ensuring it is fully coated. Let excess chocolate drip off, then place on a parchment-lined tray.
Step 8: Garnish immediately with crushed freeze-dried raspberries, a white chocolate drizzle, or sprinkles before the coating sets.
Step 9: Refrigerate the coated cheesecake balls for at least 30 minutes to allow the chocolate shell to set completely. Serve chilled.

Tips & Variations

Use room temperature cream cheese for a smoother filling and easier mixing.
Freeze-dried raspberries add a nice tart crunch as a garnish without adding moisture.
Swap fresh raspberries for blueberries or strawberries for a different berry flavor.
Add a teaspoon of lemon zest to the filling for a bright citrus twist.
If white chocolate is too thick, a little coconut oil or shortening helps create a smoother coating.

Storage

Store leftover cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a sealed container for up to 2 months. Thaw in the fridge before serving. Enjoy chilled for the best texture and flavor.

How to Serve

A white plate with a brown rim holds a collection of round white chocolate-covered balls, each decorated with thin, wavy dark chocolate lines and small red pieces on top. Among them are several bright red raspberries dusted lightly with frost, with their textured surface visible. The plate and treats are set on a white marbled surface. Scattered around the plate are tiny red crumbs and a few whole raspberries, adding pops of color to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Just thaw and drain any excess liquid before mashing and adding to the filling to avoid making it too watery.

How do I prevent the white chocolate from seizing while melting?

Heat the white chocolate gently in short intervals, stirring thoroughly between each. Avoid overheating and keep water away from the chocolate to prevent it from seizing.

Most Delicious White Chocolate Raspberry Cheesecake Balls Recipe

Print Recipe

★★★★★

4.5 from 73 reviews

These White Chocolate Raspberry Cheesecake Balls are a delightful no-bake dessert combining tangy raspberry-infused cream cheese filling with a smooth, glossy white chocolate coating. Perfect for special occasions or anytime you crave a rich, bite-sized treat that’s both creamy and fruity.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 45 minutes
Yield: 24 cheesecake balls (1-inch diameter each) 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

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 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 to combine all ingredients evenly, then add vanilla extract and gently fold in the mashed raspberries. Cover and refrigerate the mixture for 30-45 minutes to firm up.
Shape the Cheesecake Balls: Using a teaspoon or small cookie scoop, portion out the chilled cheesecake mixture into 1-inch balls. Lightly dust your hands with powdered sugar and roll each portion into a smooth ball. If the mixture is too soft, refrigerate for another 10 minutes. Place the balls on a parchment-lined baking sheet and freeze for 1 hour until firm.
Melt the White Chocolate: Place chopped white chocolate in a microwave-safe bowl and heat in 20-second intervals, stirring between each, until smooth and melted. Alternatively, melt over a double boiler by stirring constantly. Optionally, mix in 1 teaspoon of coconut oil to thin the chocolate.
Coat the Cheesecake Balls: Using a fork or skewer, dip each frozen cheesecake ball into the melted white chocolate, ensuring full coverage. Let excess chocolate drip off, then set on a parchment-lined tray. Quickly garnish with crushed freeze-dried raspberries, chocolate drizzle, or sprinkles before the coating sets.
Set and Serve: Refrigerate the coated cheesecake balls for at least 30 minutes to harden the chocolate shell. Serve chilled for the best texture and flavor. Store leftovers in an airtight container in the fridge for up to 5 days or freeze up to 2 months.

Notes

Softening cream cheese at room temperature is crucial for a smooth filling.
Do not overmix the raspberry filling to prevent it from becoming too runny.
Chilling the mixture before shaping makes rolling easier and helps balls hold shape.
Freezing the shaped balls before dipping prevents the cheesecake from melting in the chocolate.
Use coconut oil to thin white chocolate if needed for easier coating.
Store cheesecake balls chilled and consume within 5 days for freshness.
Freeze for longer storage; thaw in the refrigerator before serving.

Keywords: White chocolate raspberry cheesecake balls, no-bake cheesecake, raspberry desserts, white chocolate treats, bite-sized cheesecake