White Chocolate Raspberry Cheesecake Balls

These bite-sized treats are a delicious fusion of creamy cheesecake, sweet raspberries, and rich white chocolate. They have a soft, velvety cheesecake center wrapped in a smooth white chocolate coating, topped with freeze-dried raspberries for a pop of color and flavor. Perfect for parties, holidays, or an indulgent treat, these cheesecake balls are easy to make and irresistibly delicious!

🌟 Ingredients

For the Cheesecake Balls:

1 ½ cups graham cracker crumbs
1 ½ cups cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup fresh raspberries, mashed
½ cup white chocolate chips, melted

For the Coating:

1 cup white chocolate chips, melted
¼ cup freeze-dried raspberries, crushed

👩‍🍳 Instructions

Step 1: Prepare the Cheesecake Mixture

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the graham cracker crumbs until fully combined.
Mash the fresh raspberries with a fork, then carefully stir them into the mixture. The goal is to evenly distribute the raspberries without making the mixture too wet.
Melt ½ cup of white chocolate chips and mix it into the cheesecake batter to enhance the texture and flavor.
Cover the bowl and chill the mixture in the fridge for 30 minutes to firm up slightly.

Step 2: Shape the Cheesecake Balls

Once the mixture has firmed up, use a tablespoon or small cookie scoop to scoop out portions of the cheesecake mixture.
Roll each portion into a smooth, round ball using your hands.
Place the shaped balls onto a parchment-lined baking tray.
Continue rolling until all the cheesecake balls are formed.
Refrigerate for 1 hour to allow the balls to hold their shape before coating.

Step 3: Coat the Cheesecake Balls

In a microwave-safe bowl, melt 1 cup of white chocolate chips in 20-30 second intervals, stirring in between, until smooth and fully melted.
Using a fork or dipping tool, dip each chilled cheesecake ball into the melted white chocolate, ensuring it’s fully coated.
Let any excess chocolate drip off before placing the coated ball back onto the parchment-lined tray.
While the chocolate is still soft, sprinkle the crushed freeze-dried raspberries over the top for a decorative touch and added raspberry flavor.
Repeat the process until all cheesecake balls are coated and topped.

Step 4: Chill and Serve

Once all the cheesecake balls are coated, refrigerate for at least 30 minutes to allow the chocolate shell to harden.
After the coating is firm, your White Chocolate Raspberry Cheesecake Balls are ready to serve!
Enjoy them chilled for the best texture and flavor.

🍽️ Storage Tips

✔ Refrigerator: Store in an airtight container in the fridge for up to 5 days.
✔ Freezer: Freeze in a sealed container for up to 2 months. Let them sit at room temperature for 10-15 minutes before serving for the best texture.

💡 Variations & Tips

✔ Add a Chocolate Drizzle – Drizzle melted dark or white chocolate over the top for a decorative finish.
✔ Make It Extra Crunchy – Roll the cheesecake balls in crushed graham crackers before dipping in white chocolate.
✔ Use Different Berries – Swap raspberries for strawberries, blueberries, or blackberries for a different fruity twist.
✔ Almond or Lemon Twist – Add ½ teaspoon almond extract or lemon zest to the mixture for an extra flavor boost!

Why You’ll Love These Cheesecake Balls

✅ No-Bake & Easy – No oven needed, making this a quick and simple dessert.
✅ Perfectly Sweet & Tangy – The balance of white chocolate and raspberries is heavenly.
✅ Great for Any Occasion – Perfect for holidays, parties, or gifting!

🎉 Try These Today!

If you love cheesecake, white chocolate, and raspberries, these White Chocolate Raspberry Cheesecake Balls are a must-try! With their rich, creamy filling and crisp chocolate shell, they’re an irresistible bite-sized treat.

Let me know how they turn out! 🍫🍓💕