White chocolate raspberry cheesecake balls coated in smooth chocolate, drizzled with white chocolate, and topped with crushed raspberries.

Most Delicious White Chocolate Raspberry Cheesecake Balls

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Introduction

The first time I made White Chocolate Raspberry Cheesecake Balls, I was looking for an easy, elegant dessert that didn’t require baking. I wanted something creamy, fruity, and coated in rich chocolate, and these cheesecake truffles turned out to be the perfect solution! They combine smooth cream cheese, tangy raspberries, and silky white chocolate, creating a luxurious bite-sized dessert.

These are perfect for holidays, parties, gift-giving, or just a quick sweet treat. Since they’re no-bake, they come together effortlessly. With a little chilling time and a handful of ingredients, you’ll have a batch of delicious, creamy cheesecake balls that melt in your mouth!

Now, let’s get started with the step-by-step guide to making these irresistible White Chocolate Raspberry Cheesecake Balls!

Ingredients You’ll Need for White Chocolate Raspberry Cheesecake Balls

For the Cheesecake Filling:

  • 8 oz (1 block) cream cheese, softened to room temperature (for a smooth texture)
  • ¼ cup powdered sugar (adds sweetness without making the filling grainy)
  • ½ tsp vanilla extract (enhances flavor)
  • ½ cup fresh or frozen raspberries, mashed (adds a fruity and tangy contrast)

For the White Chocolate Coating:

  • 8 oz white chocolate, chopped or white chocolate chips (for the coating)
  • 1 tsp coconut oil (optional, helps thin the chocolate for smoother dipping)

For Garnishing (Optional):

  • Crushed freeze-dried raspberries (for extra tartness and a pop of color)
  • White chocolate drizzle (adds a decorative touch)
  • Sprinkles or edible glitter (perfect for special occasions)

Step-by-Step Instructions of White Chocolate Raspberry Cheesecake Balls

Step 1: Prepare the Cheesecake Filling

✅ Why this step is important: A smooth and creamy filling makes the best cheesecake balls. Softening the cream cheese ensures a lump-free texture.

  1. Beat the cream cheese and powdered sugar
    • In a large mixing bowl, use a hand mixer or stand mixer to beat the cream cheese and powdered sugar until light and creamy (about 2-3 minutes).
    • Scrape down the sides to ensure everything is well incorporated.
  2. Add vanilla extract and mashed raspberries
    • Gently mash the raspberries with a fork, then stir them into the cream cheese mixture.
    • Mix until fully combined, but don’t overmix—this prevents the filling from becoming too runny.
  3. Chill the mixture
    • Cover the bowl with plastic wrap and refrigerate for 30-45 minutes.
    • This makes the filling firm enough to roll into balls without being too sticky.

Step 2: Shape White Chocolate Raspberry Cheesecake Balls

✅ Why this step is important: Chilling the filling makes shaping much easier. If the mixture is too soft, it won’t hold its shape when dipped in chocolate.

  1. Scoop out the cheesecake mixture
    • Use a teaspoon or small cookie scoop to portion out bite-sized amounts of the cheesecake mixture.
    • Aim for about 1-inch diameter balls (roughly the size of a truffle).
  2. Roll into smooth balls
    • Lightly dust your hands with powdered sugar (to prevent sticking) and roll each portion into a smooth ball.
    • If the mixture is too soft, place it back in the fridge for 10 minutes.
  3. Freeze the balls
    • Place the rolled cheesecake balls on a parchment-lined baking sheet.
    • Freeze for 1 hour until firm. This helps them hold their shape when dipped in chocolate.
Uncoated raspberry cheesecake balls lined on parchment paper, ready to be frozen for dipping in white chocolate.

Step 3: Melt the White Chocolate for White Chocolate Raspberry Cheesecake Balls

✅ Why this step is important: Properly melted white chocolate creates a smooth, glossy coating. If overheated, white chocolate can seize and become grainy.

  1. Melt the chocolate in the microwave:
    • Add chopped white chocolate (or white chocolate chips) to a microwave-safe bowl.
    • Heat in 20-second intervals, stirring between each interval until smooth and fully melted.
  2. Use a double boiler (alternative method):
    • Place a heatproof bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water).
    • Stir constantly until the white chocolate is completely melted.
  3. Optional: Add coconut oil
    • Stir in 1 teaspoon of coconut oil to thin out the chocolate, making it easier to coat the cheesecake balls.

Step 4: Coat the White Chocolate Raspberry Cheesecake Balls

✅ Why this step is important: A smooth, even coating makes the cheesecake balls look professional and adds a delicious crunch.

  1. Dip each cheesecake ball in melted white chocolate
    • Use a fork or skewer to dip the frozen cheesecake balls into the melted chocolate.
    • Roll them around to ensure they are completely coated.
  2. Let the excess chocolate drip off
    • Tap the fork against the side of the bowl to remove excess chocolate.
  3. Place on a parchment-lined tray
    • Gently slide the coated cheesecake ball onto the tray.
  4. Garnish before the chocolate sets
    • Sprinkle crushed freeze-dried raspberries, drizzle with extra melted chocolate, or add sprinkles.
A raspberry cheesecake ball being dipped into smooth, melted white chocolate for a creamy, glossy coating.

Step 5: Let Them Set and Serve White Chocolate Raspberry Cheesecake Balls

✅ Why this step is important: Chilling the cheesecake balls ensures the coating hardens properly and makes them easier to handle.

  1. Refrigerate the coated cheesecake balls
    • Place the tray in the fridge for at least 30 minutes to allow the chocolate shell to set completely.
  2. Enjoy chilled!
    • These taste best when served cold.
  3. Store leftovers properly
    • Keep in an airtight container in the fridge for up to 5 days.
    • For long-term storage, freeze for up to 2 months (thaw in the fridge before serving).

Pro Tips for the Best White Chocolate Raspberry Cheesecake Balls

✔ Use full-fat cream cheese – It provides the richest, creamiest texture.
✔ Freeze before dipping – This prevents the balls from melting in the warm chocolate.
✔ Thin the chocolate – Adding coconut oil or shortening helps create a smoother coating.
✔ Work in batches – Take only a few cheesecake balls out of the freezer at a time to prevent them from softening.

A serving platter filled with white chocolate raspberry cheesecake balls, topped with crushed raspberries and drizzled with white chocolate.

FAQs about White Chocolate Raspberry Cheesecake Balls

1. Can I use frozen raspberries?

Yes! Just thaw and drain any excess liquid before mashing to avoid making the cheesecake mixture too runny.

2. How do I store White Chocolate Raspberry Cheesecake Balls?

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

3. Can I make these ahead of time?

Absolutely! Prepare and coat them a day or two in advance, then store them in the fridge until ready to serve.

4. Can I use milk or dark chocolate instead?

Yes! While white chocolate pairs beautifully with raspberries, milk or dark chocolate can add a richer flavor.

5. How do I prevent the cheesecake balls from sticking to my hands?

Lightly dust your hands with powdered sugar or chill your hands before rolling to keep the mixture from sticking.

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Conclusion

These White Chocolate Raspberry Cheesecake Balls are a no-bake, bite-sized indulgence that’s creamy, fruity, and coated in smooth white chocolate. They are easy to make, perfect for parties, and completely irresistible.

Try this recipe today and enjoy a melt-in-your-mouth cheesecake treat!

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