White Chocolate Raspberry Cheesecake Balls
These white chocolate raspberry cheesecake balls are creamy, sweet, and rich with tangy raspberry flavor. A no-bake dessert that’s perfect for holidays, parties, or gifting!
- Prep Time: 15 minutes
- Total Time: 45–55 minutes
- Yield: 12–16 balls
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
½ cup freeze-dried raspberries, crushed (or raspberry preserves for smoother texture)
1 cup white chocolate chips or melting wafers
Optional Toppings:
Extra crushed raspberries
Cookie crumbs (gluten-free if needed)
Instructions
Mix the Base:
In a bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract. Mix until fully combined.
Add Raspberry Flavor:
Fold in crushed freeze-dried raspberries (or use raspberry preserves for a smoother texture).
Chill the Mixture:
Place mixture in the refrigerator for 30 minutes to firm.
Shape into Balls:
Scoop and roll the mixture into 12–16 small balls using a spoon or cookie scoop. Roll smooth with your hands.
Freeze for Dipping:
Place the balls on a parchment-lined tray and freeze for 15–20 minutes.
Melt White Chocolate:
In a microwave-safe bowl, melt white chocolate in 20-second intervals, stirring until smooth. Add 1 tsp coconut oil if needed to thin.
Dip & Decorate:
Dip each chilled ball into melted white chocolate using a fork. Let excess drip off, then place back on tray. Sprinkle with crushed raspberries or cookie crumbs if desired.
Set & Serve:
Chill in the refrigerator until the chocolate hardens fully. Serve and enjoy!
Notes
For a twist, use dark or milk chocolate instead of white.
Mix in crushed vanilla wafers or shortbread for crunch.
Roll finished balls in crushed graham crackers, coconut, or sprinkles for added texture.
