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White Chocolate Raspberry Cheesecake Balls

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  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: About 18–20 balls 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: International

Description

These white chocolate raspberry cheesecake balls are creamy, bite-sized treats that combine the richness of cheesecake with the tanginess of raspberries and the sweetness of white chocolate. Perfect for parties, gifting, or simply indulging yourself!

Ingredients

Units Scale

For the cheesecake mixture:

  • 225 g (8 oz) cream cheese, softened
  • 1/2 cup (100 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (125 g) raspberries (fresh or frozen, thawed)
  • 2 cups (200 g) crushed graham crackers or digestive biscuits

For the coating:

  • 300 g (10 oz) white chocolate, melted
  • 1 tablespoon coconut oil (optional, for a smoother coating)

For garnish (optional):

  • Crushed freeze-dried raspberries
  • White chocolate drizzle

Instructions

  1. Prepare the cheesecake mixture:
    • In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
    • Gently fold in the raspberries until well combined. Mash slightly if you prefer a more uniform raspberry flavor.
  2. Add the crumbs:
    • Mix in the crushed graham crackers until the mixture is firm enough to roll into balls. If the mixture is too soft, refrigerate for 20–30 minutes.
  3. Roll into balls:
    • Scoop out about 1 tablespoon of the mixture and roll it into a ball. Place on a parchment-lined baking sheet. Repeat until all the mixture is used. Freeze the balls for 30 minutes to firm up.
  4. Melt the white chocolate:
    • Melt the white chocolate in the microwave in 20-second intervals, stirring after each, until smooth. Stir in the coconut oil for a thinner, shinier coating if desired.
  5. Coat the cheesecake balls:
    • Dip each frozen ball into the melted white chocolate, ensuring it is fully coated. Use a fork to lift the ball out, letting the excess chocolate drip off. Place back on the parchment-lined sheet.
  6. Garnish and set:
    • Sprinkle the coated balls with crushed freeze-dried raspberries or drizzle with additional melted white chocolate for decoration.
    • Let the chocolate set at room temperature or in the refrigerator for 15–20 minutes.
  7. Serve and store:
    • Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to 5 days.

Notes

  • You can substitute raspberries with strawberries, blueberries, or blackberries for different flavors.
  • For a more intense raspberry flavor, add 1 tablespoon of raspberry jam to the cream cheese mixture.
  • If white chocolate isn’t your favorite, substitute with milk or dark chocolate.

Find it online: https://recipe.ukfinda.com/white-chocolate-raspberry-cheesecake-balls/