White Chocolate Raspberry Cheesecake Balls
These White Chocolate Raspberry Cheesecake Balls are the perfect treat for any occasion! A creamy, tangy cheesecake center is combined with the sweetness of white chocolate and the tartness of fresh raspberries, then coated with a final layer of melt-in-your-mouth white chocolate and freeze-dried raspberries. Sweet, indulgent, and super easy to make!
- Prep Time: 15 minutes (excluding chill time)
- Cook Time: 0 minutes (no baking required)
- Total Time: 1 hour 45 minutes (including chilling time)
- Yield: 20-24 cheesecake balls (depending on size) 1x
- Category: Dessert, No-Bake Dessert, Party Treats
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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For the Cheesecake Balls:
- 1 ½ cups graham cracker crumbs
- 1 ½ cups cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries, mashed
- ½ cup white chocolate chips, melted
For the Coating:
- 1 cup white chocolate chips, melted
- ¼ cup freeze-dried raspberries, crushed
Instructions
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Prepare the Cheesecake Balls:
- In a large mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
- Gently fold in graham cracker crumbs and mashed fresh raspberries until well combined.
- Chill the mixture in the fridge for 30 minutes to firm up slightly.
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Shape the Balls:
- Once chilled, scoop about 1 tablespoon of the cheesecake mixture and roll it into a ball. Place the shaped balls onto a parchment-lined tray.
- Continue shaping the mixture until all the cheesecake balls are formed. Chill in the fridge for 1 hour.
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Coat the Cheesecake Balls:
- In a microwave-safe bowl, melt 1 cup of white chocolate chips in 20-30 second intervals, stirring in between, until smooth and melted.
- Dip each chilled cheesecake ball into the melted white chocolate, ensuring it is fully coated.
- Return the coated balls to the parchment-lined tray.
- While the white chocolate is still soft, sprinkle the crushed freeze-dried raspberries over the top of each cheesecake ball.
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Chill and Serve:
- Place the coated cheesecake balls back into the fridge for at least 30 minutes to set.
- Once the coating has hardened, your White Chocolate Raspberry Cheesecake Balls are ready to serve and enjoy!
Notes
- Make sure to use freeze-dried raspberries for the coating, as fresh raspberries won’t work the same.
- You can substitute the graham cracker crumbs with any other type of cookie crumbs you prefer.
- These cheesecake balls can be stored in the fridge for up to 5 days.
- For an extra touch, drizzle more melted white chocolate on top before adding the freeze-dried raspberries.
Nutrition
- Serving Size: 1 cheesecake ball
- Calories: 120
- Sugar: 12g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg