White Chocolate Raspberry Cheesecake Balls Recipe
Delightfully creamy and fruity, these White Chocolate Raspberry Cheesecake Balls combine smooth cream cheese and fresh raspberries coated in luscious white chocolate. Perfect as bite-sized treats for dessert or parties.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (includes freezing time before coating)
- Total Time: 1 hour 5 minutes (including chilling time after coating)
- Yield: Approximately 20 cheesecake balls 1x
- Category: Dessert
- Method: No-Bake, Freezing, Dipping
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cheesecake Filling
- 8 oz (225g) cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries, mashed
For the Coating
- 6 oz (170g) white chocolate, chopped
- 1 teaspoon coconut oil or butter (optional, for smoother coating)
Optional Garnish
- Freeze-dried raspberries, crushed
- White chocolate drizzle
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix until fully combined. Gently fold in the mashed raspberries to incorporate them evenly into the mixture.
- Form the Balls: Using a small cookie scoop or spoon, scoop the cheesecake mixture and roll into 1-inch balls. Place them on a parchment-lined baking sheet and freeze for 15–20 minutes until firm to make coating easier.
- Melt the White Chocolate: In a microwave-safe bowl or using a double boiler, melt the white chocolate with the coconut oil in 20–30 second intervals, stirring between each until smooth and fully melted for a silky coating.
- Coat the Cheesecake Balls: Using a fork or skewer, dip each cheesecake ball into the melted white chocolate, allowing the excess to drip off. Place the coated balls back onto the parchment-lined sheet to set.
- Optional Garnish: Before the chocolate sets, sprinkle crushed freeze-dried raspberries over the balls or drizzle with additional melted white chocolate to add a decorative touch.
- Chill and Serve: Refrigerate the coated cheesecake balls for at least 30 minutes to fully set the white chocolate coating before serving for best texture and presentation.
Notes
- Ensure the cream cheese is softened for easy mixing and smooth texture.
- Freezing the cheesecake balls before coating prevents them from melting during dipping.
- Coconut oil or butter in the chocolate helps achieve a smoother and glossier finish.
- Store finished cheesecake balls in an airtight container in the refrigerator and consume within 3-4 days.
- Handle coated balls gently as white chocolate coating can be delicate.
Nutrition
- Serving Size: 2 cheesecake balls (about 40g)
- Calories: 220
- Sugar: 15g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: white chocolate, raspberry, cheesecake balls, no-bake dessert, bite-sized treats, party snacks, creamy cheesecake, fruity desserts