White Chocolate Raspberry Cheesecake Balls

Why You’ll Love This Recipe

I love this recipe because it gives me all the rich flavor of cheesecake without the need for baking or complicated prep. The raspberry brings a tart balance to the creamy filling, and the white chocolate shell adds the perfect touch of sweetness. They’re easy to customize, great for making ahead, and perfect for gifting or serving at gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• 1 tsp vanilla extract

• ½ cup freeze-dried raspberries, crushed (or raspberry preserves if preferred)

• 1 cup white chocolate chips or melting wafers

• Optional: extra crushed raspberries or cookie crumbs for rolling

Directions

1. I begin by beating the softened cream cheese in a bowl until smooth.

2. I add the powdered sugar and vanilla extract and mix until everything is creamy and well combined.

3. I fold in the crushed freeze-dried raspberries (or a few spoonfuls of raspberry preserves for a smoother texture).

4. I chill the mixture in the refrigerator for about 30 minutes to firm it up.

5. Once chilled, I scoop the mixture into small balls using a spoon or small cookie scoop, then roll them smooth with my hands.

6. I place the balls on a parchment-lined tray and freeze them for 15–20 minutes so they’re easier to dip.

7. While they chill, I melt the white chocolate in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth.

8. I dip each ball into the melted chocolate, using a fork to lift and let the excess drip off.

9. I set the coated balls back on the tray and optionally sprinkle them with crushed raspberries or cookie crumbs for decoration.

10. I let the chocolate set completely in the fridge before serving.

Servings and timing

This recipe makes about 12–16 cheesecake balls, depending on size.
Prep time: 15 minutes
Chill time: 30–40 minutes
Total time: 45–55 minutes

Variations

Sometimes I use dark or milk chocolate instead of white chocolate for a different twist. I also love rolling the finished balls in crushed graham crackers or shredded coconut for added texture. If I want to add crunch inside, I mix in crushed vanilla wafers or shortbread with the cream cheese filling.

Storage/Reheating

These store well in an airtight container in the fridge for up to 5 days. I also freeze them for up to 1 month—just let them thaw for a few minutes before serving. Since they’re no-bake, there’s no reheating needed.

FAQs

Can I use fresh raspberries?

Fresh raspberries can add too much moisture, but I sometimes mash a few and blot them dry before folding into the cream cheese. Freeze-dried or preserves work best for texture.

How do I stop the balls from sticking to my hands?

I chill the mixture well and lightly grease my hands with a touch of butter or coconut oil to make rolling easier.

What’s the best white chocolate for dipping?

I prefer using melting wafers or good-quality white chocolate chips. Adding a teaspoon of coconut oil can help thin the chocolate for smoother coating.

Can I make these ahead of time?

Yes, I often make them a day or two ahead. Just keep them chilled until ready to serve.

Are these gluten-free?

Yes, as long as all the ingredients (especially the chocolate and optional decorations) are gluten-free, the recipe is naturally gluten-free.

Conclusion

These White Chocolate Raspberry Cheesecake Balls are one of my favorite no-bake treats to whip up when I want something sweet, creamy, and a little fancy. They’re quick to make, perfect for sharing, and full of rich flavor with that bright raspberry twist. Whether I’m making them for a party or just to enjoy with coffee, they never last long.