Description

Delightful and creamy White Chocolate Raspberry Cheesecake Balls that are perfect bite-sized treats. These no-bake cheesecake bites combine tangy raspberries, rich cream cheese, and sweet white chocolate for a luscious dessert ideal for parties, gatherings, or a special snack.

Ingredients

Scale

Cheesecake Mixture

8 oz cream cheese (softened)
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup graham cracker crumbs
1 cup fresh raspberries (mashed)

Coating and Garnish

8 oz white chocolate (chopped)
1 tbsp coconut oil (optional, for smoother chocolate)
Additional raspberries for garnish (optional)

Instructions

Prepare the Cream Cheese Base: In a mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, creating a creamy base for your cheesecake balls.
Add Sugar and Vanilla: Add the granulated sugar and vanilla extract to the cream cheese. Mix well until fully combined, ensuring sweetness and flavor are evenly distributed.
Incorporate Dry Ingredients and Raspberries: Gently fold in the graham cracker crumbs along with the mashed raspberries. Mix until the mixture is thick, sticky, and well blended.
Form Balls: Using a cookie scoop or your hands, shape the mixture into small balls about 1 inch in diameter. Place each formed ball on a baking sheet lined with parchment paper.
Chill the Balls: Refrigerate the baking sheet for at least 2 hours to allow the cheesecake balls to firm up and become easier to coat.
Melt White Chocolate: While the balls chill, melt the chopped white chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until smooth. Add coconut oil if desired for a creamier texture.
Coat with White Chocolate: Remove chilled balls from the refrigerator. Using a fork or dipping tool, dip each ball into the melted white chocolate until fully coated.
Garnish: Place the coated balls back onto the parchment paper. Optionally, press a small raspberry onto the top of each cheesecake ball as a decorative garnish.
Set the Coating: Refrigerate the coated balls for about 30 minutes until the white chocolate coating is fully set and firm.

Notes

Ensure the cream cheese is softened to room temperature for easy mixing and smooth texture.
Use fresh raspberries for best flavor; frozen can be used but thaw and drain excess moisture first.
If white chocolate is too thick when melting, add a small amount of coconut oil for a silkier coating.
Store cheesecake balls in an airtight container in the refrigerator for up to 5 days.
These can also be frozen for up to a month; thaw in the refrigerator before serving.
For a nutty twist, sprinkle chopped nuts over the chocolate before it sets.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake, Refrigeration, Dipping
Cuisine: American

Nutrition

Serving Size: 2 cheesecake balls (approx. 60g)
Calories: 210
Sugar: 16g
Sodium: 90mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: white chocolate, raspberry, cheesecake balls, no-bake dessert, bite-sized treats, party desserts, creamy cheesecake