White Chocolate Raspberry Cheesecake Balls
White Chocolate Raspberry Cheesecake Balls are bite-sized desserts combining creamy, rich cheesecake with fresh raspberries, all coated in smooth white chocolate. These visually stunning and effortless treats offer a perfect balance of sweet, tart, and creamy flavors, ideal for parties, holidays, or anytime indulgence.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 50 minutes
- Yield: 24 cheesecake balls 1x
- Category: Appetizers
- Method: No-Bake
- Diet: Gluten Free
Ingredients
Scale
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Coating
- 1 cup white chocolate chips
Optional Coatings and Garnishes
- 1/2 cup graham cracker crumbs (optional)
- Crushed freeze-dried raspberries (optional)
- Colored sugar or sprinkles (optional)
- Finely chopped nuts like pistachios or almonds (optional)
Instructions
- Prepare the Cheesecake Mixture: Beat the softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy to create a creamy, luscious base for the cheesecake balls.
- Fold in the Fresh Raspberries: Gently fold fresh raspberries into the cheesecake mixture carefully to maintain their shape and add bursts of tart flavor without breaking them completely.
- Shape the Balls: Using a spoon or melon baller, scoop small portions of the mixture and roll them into even, bite-sized balls by hand. Place on a parchment-lined baking sheet and chill for at least 30 minutes to firm up.
- Melt the White Chocolate: Melt white chocolate chips gently in a microwave or over a double boiler, stirring frequently until smooth and glossy, perfect for coating.
- Dip and Decorate: Using a fork or dipping tool, coat each cheesecake ball with the melted white chocolate. Optionally sprinkle with crushed graham crackers, freeze-dried raspberries, colored sugar, or chopped nuts before the chocolate sets for extra texture and flair.
- Chill to Set: Return coated balls to the parchment-lined tray and refrigerate until the white chocolate hardens completely, about one hour.
Notes
- Chill the cheesecake mixture well to ensure the balls hold their shape during dipping and serving.
- Use fresh raspberries for the best texture, color, and tartness; frozen may add extra moisture.
- Temper white chocolate if possible to achieve a smooth, shiny coating and prevent cracking.
- Work quickly when dipping to avoid melting or softening the cheesecake balls.
- Store refrigerated in an airtight container for up to 4 days to maintain freshness and texture.
- Freeze uncoated balls on a tray before coating to make handling easier; store frozen up to 2 months.
Nutrition
- Serving Size: 1 cheesecake ball
- Calories: 120
- Sugar: 10g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: white chocolate raspberry cheesecake balls, no bake cheesecake bites, bite-sized cheesecake, raspberry desserts, party treats, gluten free desserts