White Chocolate Raspberry Cheesecake Balls
These White Chocolate Raspberry Cheesecake Balls are creamy, fruity, no-bake cheesecake bites coated in silky white chocolate and topped with vibrant raspberry dust. Perfect for gifting, parties, or a quick elegant dessert, they’re simple to make yet impress every time.
Ingredients
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup fresh raspberries mashed (or raspberry preserves)
- 1 cup white chocolate chips or melting wafers
- 1 tablespoon coconut oil or shortening optional
- Freeze-dried raspberry powder or crushed freeze-dried raspberries for garnish
Instructions
- In a bowl, mix cream cheese, powdered sugar, vanilla, and mashed raspberries until smooth.
- Cover and refrigerate for at least 1 hour until firm.
- Scoop chilled mixture and roll into 1-inch balls. Place on a parchment-lined baking sheet.
- Freeze balls for 15–20 minutes.
- Melt white chocolate with coconut oil in 30-second microwave intervals, stirring until smooth.
- Dip each cheesecake ball into melted white chocolate, letting excess drip off.
- Place coated balls back on the tray.
- Sprinkle with freeze-dried raspberry powder while chocolate is still wet.
- Refrigerate 30 minutes or until fully set.
Notes
- Use fresh raspberries for more tartness or raspberry preserves for a sweeter filling.
- Coconut oil helps create a smoother, glossier chocolate coating.
- If mixture is too soft, chill longer or add another tablespoon of powdered sugar.
- Store in the fridge for up to 5 days or freeze for up to 2 months.
- Try dipping in dark chocolate for a richer variation.