Why You’ll Love This Recipe

These cheesecake balls are the ultimate sweet treat that perfectly balances the rich creaminess of cheesecake with the refreshing zing of raspberries. They’re simple to make, require no baking, and can be enjoyed by all ages. The white chocolate adds a smooth and sweet touch to each bite, while the raspberry gives a vibrant, fruity contrast. Perfect for parties, holidays, or a sweet snack anytime, they’re both visually appealing and incredibly tasty.

Ingredients

8 oz cream cheese, softened
1 cup powdered sugar
1/2 cup graham cracker crumbs
1 cup fresh raspberries, mashed
1 tsp vanilla extract
1 1/2 cups white chocolate chips
2 tbsp coconut oil or shortening (for the white chocolate coating)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium-sized mixing bowl, beat the softened cream cheese until smooth.
Add in the powdered sugar, graham cracker crumbs, and vanilla extract. Mix until well combined.
Gently fold in the mashed raspberries, making sure the mixture remains smooth and evenly distributed.
Shape the cheesecake mixture into small balls, about 1 inch in diameter. Place the balls on a parchment-lined baking sheet.
Freeze the cheesecake balls for at least 30 minutes to firm up.
While the balls are freezing, melt the white chocolate chips and coconut oil or shortening together in a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until fully melted and smooth.
Dip each cheesecake ball into the melted white chocolate, making sure it’s fully coated. Place the coated balls back onto the parchment-lined baking sheet.
Once all the cheesecake balls are coated in white chocolate, return them to the freezer for an additional 30 minutes, or until the chocolate has hardened.
Serve chilled or at room temperature, and enjoy!

Servings and Timing

Servings: About 20-25 cheesecake balls
Prep Time: 15 minutes
Freeze Time: 1 hour (30 minutes initially, then another 30 minutes after coating in chocolate)
Total Time: 1 hour 15 minutes

Variations

Chocolate Coating: Swap the white chocolate for milk or dark chocolate if you prefer a different flavor profile.
Flavored Cheesecake Balls: Try adding a different fruit puree (such as strawberry or blueberry) instead of raspberries for a new twist.
Nutty Coating: For an added crunch, roll the cheesecake balls in crushed nuts like pistachios or almonds instead of the chocolate coating.
Liqueur Infusion: Add a tablespoon of raspberry liqueur or white chocolate liqueur to the cheesecake mixture for a more decadent adult treat.

Storage/Reheating

Storage: Store the cheesecake balls in an airtight container in the refrigerator for up to 5-7 days. They can also be stored in the freezer for up to 3 months.
Reheating: These cheesecake balls are best enjoyed chilled and do not require reheating. Simply pull them from the fridge or freezer and serve!

FAQs

1. Can I use frozen raspberries instead of fresh raspberries?

Yes, you can use frozen raspberries, but make sure to thaw and drain any excess liquid before adding them to the mixture.

2. How long should I freeze the cheesecake balls before dipping them in chocolate?

It’s important to freeze the cheesecake balls for at least 30 minutes before dipping them in chocolate to ensure they don’t fall apart when coated.

3. Can I make these cheesecake balls ahead of time?

Yes, you can prepare and freeze the cheesecake balls up to 2-3 days in advance. Just coat them in chocolate and freeze again before serving.

4. What’s the best way to dip the cheesecake balls in chocolate?

Use a fork or toothpick to dip the cheesecake balls into the melted chocolate, ensuring they’re fully coated before placing them back on the parchment-lined sheet.

5. How do I prevent the white chocolate from seizing up?

Be sure to melt the white chocolate in short intervals and stir it thoroughly between each interval. Adding coconut oil or shortening helps keep it smooth.

6. Can I use store-bought cheesecake filling for this recipe?

While homemade cheesecake filling works best, store-bought cheesecake filling could be used in a pinch for convenience.

7. What can I use instead of graham cracker crumbs?

You can use digestive biscuits, vanilla wafers, or any other type of cookie crumbs for a similar texture and flavor.

8. Can I make this recipe dairy-free?

Yes, you can use dairy-free cream cheese and white chocolate to make this recipe dairy-free. Ensure that the coconut oil used for melting the chocolate is also dairy-free.

9. How long can I store these cheesecake balls in the freezer?

You can store the cheesecake balls in the freezer for up to 3 months. Just be sure to keep them in an airtight container to avoid freezer burn.

10. Can I use a different type of chocolate for coating the balls?

Absolutely! Milk chocolate, dark chocolate, or even a mix of both can be used to coat the cheesecake balls, depending on your preference.

Conclusion

White Chocolate Raspberry Cheesecake Balls are a delectable dessert that’s easy to prepare and sure to impress. With their rich and creamy texture, fruity raspberry flavor, and the sweet coating of white chocolate, they make for the perfect treat at any event. Whether you’re hosting a party, looking for a fun dessert to share with friends, or simply indulging in a sweet snack, these cheesecake balls will satisfy any craving.

White Chocolate Raspberry Cheesecake Balls

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White Chocolate Raspberry Cheesecake Balls are a perfect blend of creamy, indulgent cheesecake filling combined with the sweetness of white chocolate and a hint of tartness from fresh raspberries. These bite-sized treats are an easy and delicious dessert option for any occasion. With a creamy center, a smooth white chocolate coating, and a pop of fruity flavor, they’re sure to be a hit at any gathering.

Author: Emily
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Yield: 20-24 cheesecake balls
Category: Dessert
Method: No-bake, Chilled
Cuisine: American
Diet: Vegetarian

Ingredients

8 oz cream cheese, softened
1 cup powdered sugar
1/2 cup graham cracker crumbs
1/2 cup fresh raspberries, mashed
1 tsp vanilla extract
2 cups white chocolate chips
1 tbsp coconut oil (optional, to smooth out the chocolate

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Instructions

In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
Add the powdered sugar, graham cracker crumbs, mashed raspberries, and vanilla extract. Mix until everything is well incorporated.
Using your hands or a spoon, roll the mixture into small balls, about 1 inch in diameter.
Place the cheesecake balls onto a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
In a microwave-safe bowl, melt the white chocolate chips with coconut oil in 30-second intervals, stirring in between, until smooth.
Dip each cheesecake ball into the melted white chocolate, ensuring it’s fully coated, and place it back onto the parchment-lined sheet.
Refrigerate the balls again for another 15-20 minutes to set the chocolate.
If desired, drizzle extra melted white chocolate or a few extra crushed raspberries on top for garnish.

Notes

You can use frozen raspberries as a substitute for fresh ones.
If you prefer, you can roll the cheesecake balls in crushed graham cracker crumbs or white chocolate shavings for extra texture.