White Chocolate Raspberry Cheesecake Balls are the ultimate no-bake indulgence that everyone will adore. With creamy cheesecake filling, a bright burst of raspberry flavor, and a smooth white chocolate coating, these bite-sized treats offer a perfect balance of sweetness, fruitiness, and decadence. Whether you’re preparing them for a birthday party, holiday gathering, or just a cozy night in with loved ones, these cheesecake balls bring elegance and ease together. They are simple to make, require no oven, and deliver crowd‑pleasing flavor in every creamy, fruity bite.
Why You’ll Love These White Chocolate Raspberry Cheesecake Balls
White Chocolate Raspberry Cheesecake Balls check all the boxes when it comes to a dessert you’ll return to time and again. Firstly, they are delightfully easy, no baking, no fuss, just mixing, chilling, and dipping. Secondly, the combination of creamy cheesecake, tart raspberry, and sweet white chocolate is simply irresistible. Each bite delivers a layered flavor experience: the tangy cream cheese, the fruity raspberry swirl, and the silky white chocolate exterior. Because they are bite-sized, they’re perfect for hosting; guests can grab one (or two, or three) without needing a plate. Lastly, they are versatile: you can make them days in advance, store them easily, and serve them at room temperature or chilled. For anyone who loves rich, creamy, fruity desserts but doesn’t want complicated baking, this recipe is a winner.
Ingredients
For the Cheesecake Balls:
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8 oz cream cheese, softened
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1 cup powdered sugar
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½ cup graham cracker crumbs
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½ cup raspberry jam or raspberry puree
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1 teaspoon vanilla extract
For the Coating:
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1½ cups white chocolate chips
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1 tablespoon vegetable oil (optional, for smoother coating)
Step‑by‑Step: How to Make White Chocolate Raspberry Cheesecake Balls
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Make the Cheesecake Filling
In a large bowl, whip the softened cream cheese until it’s silky and lump-free. Add the powdered sugar, graham cracker crumbs, raspberry jam or puree, and vanilla extract. Mix until smooth and fully combined. -
Form the Balls
Use a tablespoon or small scoop to portion out the cheesecake mixture. Shape each scoop into a neat ball by rolling it gently between your palms. -
Chill the Balls
Arrange the balls on a parchment-lined baking sheet. Place the tray in the refrigerator for 1 to 2 hours to firm up the cheesecake mixture. -
Melt the White Chocolate
Add the white chocolate chips and vegetable oil (if using) to a microwave-safe bowl. Heat in 30-second bursts, stirring after each interval, until the chocolate is completely melted and velvety. -
Coat the Cheesecake Balls
Dip each chilled ball into the melted white chocolate, ensuring it’s fully coated. Use a fork to lift them out, letting excess chocolate drip off before placing them back on the parchment-lined sheet. -
Set the Coating
Refrigerate for another 30 minutes or until the chocolate shell is firm.
Helpful Tips
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Use room-temperature cream cheese for the smoothest filling.
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Chill the balls thoroughly before dipping to help them hold their shape.
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For an extra glossy chocolate shell, add a bit of vegetable oil to the melted chocolate.
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If the mixture is too soft to roll, pop it in the fridge for 15–30 minutes before forming balls.
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Dust the finished balls with crushed freeze-dried raspberries or drizzle with extra white chocolate for decoration.
Substitutions And Variations
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Fruit swaps: Use strawberry, blueberry, or cherry jam instead of raspberry for a flavor twist.
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Lemon-raspberry combo: Add ½ teaspoon of lemon zest for a bright citrus note.
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Crunchy texture: Mix in chopped nuts or crushed cookies to the filling.
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Different coatings: Try dark or milk chocolate instead of white for a richer flavor.
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Mini size: Use a teaspoon instead of a tablespoon to make smaller, bite-sized portions perfect for parties.
Storage Instructions
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Store cheesecake balls in an airtight container in the refrigerator for up to 1 week.
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They can be made 2–3 days ahead of time and still taste fresh.
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To freeze: place on a lined tray until solid, then transfer to a freezer-safe container. Thaw in the fridge before serving.
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Keep them chilled until ready to serve, especially in warm weather.
Nutritional Information
Approximate nutrition per cheesecake ball (serves 20):
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Calories: 150 kcal
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Carbohydrates: 16 g
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Protein: 2 g
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Fat: 9 g
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Saturated Fat: 5 g
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Cholesterol: 25 mg
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Sodium: 35 mg
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Fiber: 1 g
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Sugar: 14 g
Serving Suggestions
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Elegant platter: Arrange on a decorative tray with fresh raspberries and mint leaves.
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Dessert board: Pair with mini tarts, chocolate truffles, and cookies.
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Holiday treat box: Gift these in a festive box with tissue paper and ribbon.
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With coffee or tea: Perfect as an after-dinner sweet with your favorite warm drink.
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As a party bite: Serve with toothpicks for easy sharing at events and gatherings.
Frequently Asked Questions About White Chocolate Raspberry Cheesecake Balls
Can I use low-fat cream cheese?
Yes, low-fat cream cheese works, though the texture may be slightly less creamy. Mascarpone is another rich alternative if you prefer a milder tang.
What if I don’t have graham cracker crumbs?
You can substitute digestive biscuits, vanilla wafers, or shortbread cookies — just crush them finely for a similar texture.
Can I freeze cheesecake balls?
Absolutely. Freeze them in a single layer first, then transfer to a container. Thaw in the fridge when you’re ready to enjoy.
How can I make these less sweet?
Use a tart raspberry jam with less sugar, reduce the powdered sugar slightly, or coat in dark chocolate for a richer, less sweet version.
Are these good for parties?
Yes, they’re perfect party treats. Make them a day or two ahead, and keep them chilled until serving. They’re easy to grab and enjoy, no utensils needed.
Final Thoughts
Thank you so much for visiting and trying this White Chocolate Raspberry Cheesecake Balls recipe. These creamy, fruity, chocolate-coated bites are one of my favorite no-bake treats, full of flavor, simple to prepare, and always a hit with family and friends. I hope you enjoy making (and eating) them as much as I do. Whether you’re celebrating or just craving something sweet, these cheesecake balls are sure to satisfy. Wishing you happy cooking, joyful sharing, and sweet moments ahead. Thanks for being part of this delicious community!
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White Chocolate Raspberry Cheesecake Balls
- Total Time: 2 hours 20 minutes
- Yield: 20 cheesecake balls 1x
- Diet: Vegetarian
Description
White Chocolate Raspberry Cheesecake Balls are creamy, fruity, no-bake treats with a smooth white chocolate shell. Perfect for holidays, gifting, or a quick dessert craving — easy to make and impossible to resist!
Ingredients
For the Cheesecake Balls:
8 oz cream cheese, softened
1 cup powdered sugar
½ cup graham cracker crumbs
½ cup raspberry jam or raspberry puree
1 teaspoon vanilla extract
For the Coating:
1½ cups white chocolate chips
1 tablespoon vegetable oil (optional, for smoother coating)
Instructions
-
Make the Cheesecake Filling
In a large bowl, whip the softened cream cheese until it’s silky and lump-free. Add the powdered sugar, graham cracker crumbs, raspberry jam or puree, and vanilla extract. Mix until smooth and fully combined. -
Form the Balls
Use a tablespoon or small scoop to portion out the cheesecake mixture. Shape each scoop into a neat ball by rolling it gently between your palms. -
Chill the Balls
Arrange the balls on a parchment-lined baking sheet. Place the tray in the refrigerator for 1 to 2 hours to firm up the cheesecake mixture. -
Melt the White Chocolate
Add the white chocolate chips and vegetable oil (if using) to a microwave-safe bowl. Heat in 30-second bursts, stirring after each interval, until the chocolate is completely melted and velvety. -
Coat the Cheesecake Balls
Dip each chilled ball into the melted white chocolate, ensuring it’s fully coated. Use a fork to lift them out, letting excess chocolate drip off before placing them back on the parchment-lined sheet. -
Set the Coating
Refrigerate for another 30 minutes or until the chocolate shell is firm.
Notes
For best results, use full-fat cream cheese at room temperature.
Add lemon zest to the filling for a citrusy twist.
Try strawberry or cherry jam as a fun variation.
These can be made up to 3 days in advance and freeze well for up to 1 month.
- Prep Time: 20 minutes Chill Time: 2 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 150 kcal
- Sugar: 14g
- Carbohydrates: 16g
- Protein: 2g