Most Delicious White Chocolate Raspberry Cheesecake Balls Recipe
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.
- 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
