White Chocolate Raspberry Cheesecake Balls

Short Description
White Chocolate Raspberry Cheesecake Balls are a decadent bite-sized treat with a creamy cheesecake filling, bursts of tart raspberry flavor, and a smooth white chocolate coating. These no-bake delights are perfect for parties, holidays, or as an indulgent snack.

Why You’ll Love This Recipe
No baking required, making it quick and easy to prepare.
A perfect balance of creamy, sweet, and tangy flavors.
Elegant and bite-sized, great for gifting or entertaining.
Can be made ahead of time for convenience.
Customizable with different coatings and flavors.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cheesecake Balls:
Graham cracker crumbs
Cream cheese, softened
Powdered sugar
Vanilla extract
Fresh raspberries, mashed
White chocolate chips, melted
For the Coating:
White chocolate chips, melted
Freeze-dried raspberries, crushed
Directions
Prepare the Cheesecake Mixture:

In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth.
Stir in the mashed raspberries and melted white chocolate until well incorporated.
Add the graham cracker crumbs and mix until the mixture thickens.
Form the Cheesecake Balls:

Using a spoon or cookie scoop, roll the mixture into small balls, about 1 inch in diameter.
Place the balls on a parchment-lined baking sheet and freeze for about 30 minutes until firm.
Coat in White Chocolate:

Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Dip each chilled cheesecake ball into the melted white chocolate, ensuring an even coating.
Place back on the parchment-lined tray.
Add the Finishing Touches:

While the coating is still wet, sprinkle the crushed freeze-dried raspberries on top for a decorative and flavorful finish.
Refrigerate for about 15-20 minutes or until the chocolate sets.
Serve and Enjoy:

Once set, serve immediately or store for later.
Servings and Timing
Servings: About 18-20 cheesecake balls
Preparation Time: 15 minutes
Chilling Time: 45 minutes
Total Time: 1 hour
Variations
Dark Chocolate Coating: Substitute white chocolate with dark or milk chocolate for a richer taste.
Nutty Crunch: Roll the coated balls in finely chopped almonds or pistachios.
Berry Blend: Use a mix of raspberries and strawberries for a fruitier flavor.
Coconut Twist: Sprinkle shredded coconut over the coating for added texture.
Gluten-Free Option: Use gluten-free graham cracker crumbs for a gluten-free version.
Storage/Reheating
Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze in a sealed container for up to 2 months. Thaw in the refrigerator before serving.
Serving Tip: Enjoy chilled for the best texture and flavor.
FAQs
Can I use frozen raspberries instead of fresh ones?
Yes, but thaw and drain them first to remove excess moisture before mixing.

How do I prevent the cheesecake balls from falling apart?
Chilling the mixture before rolling and freezing the balls before dipping helps keep them firm.

Can I make these ahead of time?
Yes, they store well in the fridge or freezer, making them a great make-ahead dessert.

What’s the best way to melt white chocolate?
Use a microwave in short intervals, stirring frequently, or use a double boiler for even melting.

Can I skip the graham cracker crumbs?
Yes, but the mixture will be softer. You can substitute with crushed cookies or almond flour for texture.

How do I prevent the chocolate from cracking when dipping?
Ensure the cheesecake balls are chilled but not too frozen, and let the white chocolate cool slightly before dipping.

Can I use a different extract instead of vanilla?
Yes, almond or raspberry extract can enhance the flavors.

What can I serve these with?
They pair well with coffee, tea, or as a topping for ice cream.

Can I make these dairy-free?
Use dairy-free cream cheese and dairy-free white chocolate chips for a dairy-free version.

How can I make them less sweet?
Reduce the powdered sugar slightly and use unsweetened freeze-dried raspberries for balance.

Conclusion
White Chocolate Raspberry Cheesecake Balls are a delightful, no-bake dessert with a creamy, tangy, and sweet flavor combination. Whether for a special occasion or an everyday treat, these bite-sized indulgences are sure to impress. Enjoy them fresh or store them for later, making dessert time effortlessly delicious!

White Chocolate Raspberry Cheesecake Balls

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• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 15–18 cheesecake balls 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Ingredients

Units USM Scale 1x2x3x

For the Cheesecake Balls:

• 1 1/2 cups graham cracker crumbs
• 1 1/2 cups cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries, mashed
• 1/2 cup white chocolate chips, melted

For the Coating:

• 1 cup white chocolate chips, melted
• 1/4 cup freeze-dried raspberries, crushed

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Instructions

1️⃣ Make the Cheesecake Filling:

• In a mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth.
• Add mashed raspberries and mix until well combined.
• Stir in graham cracker crumbs and melted white chocolate chips, mixing until a dough-like consistency forms.

2️⃣ Form the Cheesecake Balls:

• Scoop small portions of the mixture and roll them into balls (about 1-inch in diameter).
• Place them on a parchment-lined tray and freeze for 30 minutes to firm up.

3️⃣ Coat in White Chocolate:

• Melt 1 cup of white chocolate chips in the microwave in 30-second intervals, stirring until smooth.
• Dip each cheesecake ball into the melted white chocolate, coating evenly.
• Place back on the parchment-lined tray.

4️⃣ Add the Raspberry Crunch:

• While the coating is still wet, sprinkle the tops with crushed freeze-dried raspberries for a tart, flavorful contrast.

5️⃣ Chill & Serve:

• Refrigerate for at least 15 minutes to allow the chocolate to set.
• Enjoy chilled!

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Notes

• If the mixture is too soft, chill it for 10-15 minutes before rolling into balls.
• You can use dark or milk chocolate for a different flavor twist.
• Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.