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White Chocolate Raspberry Cheesecake Balls: A Decadent Dessert Recipe You’ll Love Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 27 reviews
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These White Chocolate Raspberry Cheesecake Balls are a luscious no-bake dessert featuring creamy cream cheese blended with white chocolate and fresh raspberries, coated in smooth white chocolate and sprinkled with graham cracker crumbs for a perfect texture contrast. Ideal for parties or a indulgent treat, these bite-sized balls combine sweet and tart flavors with a delightful marbled raspberry swirl.

Ingredients

Scale

Cheesecake Mixture

  • 8 oz cream cheese, softened
  • 1 cup white chocolate chips
  • 1/2 cup powdered sugar
  • 1/2 cup fresh raspberries, mashed
  • 1 teaspoon vanilla extract

Coating and Garnish

  • 1/2 cup white chocolate chips (for coating)
  • 1 tablespoon coconut oil (optional, for melting chocolate)
  • 1 cup graham cracker crumbs
  • Extra raspberries for garnish (optional)

Instructions

  1. Prepare Cream Cheese Base: In a large mixing bowl, add the softened cream cheese and ensure it’s at room temperature for smooth mixing.
  2. Beat the Cream Cheese: Use a hand or stand mixer to beat the cream cheese until smooth and creamy, about 2-3 minutes.
  3. Add Powdered Sugar: Mix in the powdered sugar on low speed until fully incorporated, then beat on medium speed for another minute.
  4. Melt White Chocolate: Melt 1 cup white chocolate chips in the microwave in 30-second intervals, stirring in between until smooth to avoid overheating.
  5. Combine Chocolate and Cream Cheese: Pour the melted white chocolate into the cream cheese mixture and mix until well combined.
  6. Fold in Raspberries and Vanilla: Gently fold mashed raspberries and vanilla extract with a spatula, keeping some raspberry swirls visible for a marbled effect.
  7. Chill Mixture: Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours until firm enough to scoop.
  8. Form Balls: Remove mixture from fridge; scoop about 1 tablespoon and roll between palms into balls.
  9. Chill Balls: Place balls on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
  10. Melt Coating Chocolate: In a microwave-safe bowl, melt remaining 1/2 cup white chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
  11. Coat Cheesecake Balls: Dip each ball into melted white chocolate using a fork or toothpick for full coverage, allowing excess to drip off before placing back on baking sheet.
  12. Add Toppings: While coating is wet, sprinkle graham cracker crumbs over the balls for texture and drizzle additional melted white chocolate on top for decoration.

Notes

  • Ensure cream cheese is softened to room temperature to prevent lumps.
  • Do not overheat white chocolate when melting to avoid burning or seizing.
  • Coconut oil is optional but helps create a smoother chocolate coating.
  • Refrigerate the mixture and formed balls thoroughly to maintain shape and texture.
  • Use fresh raspberries for best flavor; frozen raspberries can add excess moisture.
  • Store finished cheesecake balls in an airtight container in the refrigerator for up to 3 days.

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Find it online: https://easymealgenius.com/white-chocolate-raspberry-cheesecake-balls-a-decadent-dessert-recipe-youll-love-recipe/