White Chocolate Raspberry Cheesecake Balls Recipe
If you’re searching for a treat that’s creamy, fruity, and just a little bit luxurious, these White Chocolate Raspberry Cheesecake Balls are about to become your new obsession. Each bite is a heavenly mix of tangy cream cheese, sweet raspberry preserves, and a buttery hint of graham cracker, all wrapped in a silky coat of white chocolate. They’re no-bake, nearly effortless, and perfect for impressing at any gathering—or just treating yourself on a cozy night in. This recipe is truly proof that big flavors don’t have to mean big effort.
Ingredients You’ll Need
The beauty of these balls is in their simplicity—each ingredient plays a starring role in texture, flavor, and even the gorgeous appearance. Gather these essentials to ensure every bite is balanced and utterly delicious!
- Cream Cheese (8 ounces, softened): The base of the cheesecake filling, giving every ball its luscious, creamy texture.
- Powdered Sugar (1/2 cup): Sweetens the filling while keeping it soft and smooth—perfect for no-bake desserts.
- Vanilla Extract (1 teaspoon): Adds a whisper of warm sweetness that enhances both the raspberry and white chocolate.
- Seedless Raspberry Preserves (1/2 cup): Delivers pure fruit flavor without any seeds to distract from the creamy bite.
- Crushed Graham Crackers (1 cup): Offers structure and a subtle, classic cheesecake flavor in every mouthful.
- White Chocolate, finely chopped (8 ounces): Coats each cheesecake ball in a decadent, glossy shell that’s as pretty as it is delicious.
- Coconut Oil or Shortening (1 tablespoon): Thins the chocolate just enough for flawless dipping and a lovely snap.
- Freeze-Dried Raspberries, crushed (1/4 cup, optional for garnish): Add a tangy, vibrant finish and a pop of color to make these beauties truly irresistible.
How to Make White Chocolate Raspberry Cheesecake Balls
Step 1: Mix the Cream Cheese Base
Start by beating the softened cream cheese, powdered sugar, and vanilla extract together in a large bowl. Mix until everything is completely smooth and luscious, scraping down the bowl as needed. The goal is a silky base that’s ready to cradle big raspberry flavor.
Step 2: Swirl in the Raspberry Preserves
Add your seedless raspberry preserves to the cream cheese mixture and stir gently until the beautiful pink color is even throughout. Don’t overmix, or you’ll lose that delightful creamy texture—just enough so it’s perfectly homogenous and fragrant.
Step 3: Fold in the Graham Crackers
Next, pour in the crushed graham crackers. Use a spatula or sturdy spoon to fully incorporate them, turning the filling into a thick, scoopable dough. This is where the cheesecake magic happens—the crackers soak up moisture and bring that classic flavor.
Step 4: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the dough is firm enough to shape. This rest time helps everything set up, so your White Chocolate Raspberry Cheesecake Balls roll smoothly and hold together perfectly.
Step 5: Shape the Cheesecake Balls
Once chilled, scoop out heaping tablespoons of the mixture and quickly roll them between your palms to form 1-inch balls. Place each ball onto a parchment-lined baking sheet. When all the mixture is used, pop the tray in the freezer for 20–30 minutes until firm.
Step 6: Melt the White Chocolate
In a microwave-safe bowl, combine the finely chopped white chocolate with coconut oil. Microwave in 20-second intervals, stirring well between each, until completely melted and glossy. Keep a close eye—white chocolate can burn fast!
Step 7: Dip and Decorate
Working quickly, dip each chilled cheesecake ball into the melted white chocolate. Let the excess drip off, then return to the parchment. If you like, sprinkle each with a pinch of crushed freeze-dried raspberries for a vibrant, tangy finish. Once all are dipped and decorated, refrigerate until set and ready to serve!
How to Serve White Chocolate Raspberry Cheesecake Balls
Garnishes
For maximum wow-factor, a sprinkle of crushed freeze-dried raspberries adds both color and a tangy pop that pairs beautifully with the rich white chocolate shell. If you’re feeling extra fancy, you can drizzle a little raspberry puree or even add edible gold leaf for a touch of elegance. No matter how you finish them, these cheesecake balls always look gorgeous on a platter.
Side Dishes
These little treats play so well with others—try them alongside fresh berries, a bowl of vanilla bean ice cream, or a platter of mixed fruit to balance the richness. For a dessert spread, pair with petite lemon tarts or rich chocolate truffles for irresistible variety.
Creative Ways to Present
Beyond piling them on a plate (though that’s delightful, too), try serving the White Chocolate Raspberry Cheesecake Balls in mini cupcake liners or arranged on a tiered dessert stand. For parties, skewer each onto a colorful stick for easy, mess-free nibbling. They’re also lovely tucked into gift boxes for sweet sharing—just add a ribbon and you’ve got an instant edible present.
Make Ahead and Storage
Storing Leftovers
Store any uneaten cheesecake balls in an airtight container in the fridge, where they’ll stay fresh and creamy for up to 5 days. Stack them between layers of parchment to keep them looking pretty and to prevent sticking. They’re best served chilled—just pop out what you need when sweet cravings hit!
Freezing
These White Chocolate Raspberry Cheesecake Balls are freezer-friendly, making them a great make-ahead dessert. Simply freeze on a baking sheet until solid, then transfer to a zip-top bag or freezer container. They’ll keep for up to 2 months. Thaw in the refrigerator for a few hours before serving.
Reheating
No need to reheat these beauties since they’re meant to be enjoyed chilled straight from the fridge. If you’ve frozen a batch, just let them come to fridge temperature for the creamiest texture and best flavor. Do not microwave or heat, or you’ll risk melting the white chocolate coating!
FAQs
Can I use a different fruit preserve instead of raspberry?
Absolutely! While raspberry brings a bright tang and lovely color, strawberry, cherry, or even passionfruit preserves would each add a delicious twist to the base recipe. Just be sure the preserves are seedless for the best texture.
Is there a substitute for white chocolate in the coating?
If you’re not a fan of white chocolate, you can try coating these cheesecake balls with milk or dark chocolate for a bolder flavor. The result will be a touch less sweet but just as decadent.
How can I make these gluten-free?
Simply swap the regular graham crackers for gluten-free graham-style cookies or biscuits available at most grocery stores. Everything else in the recipe is naturally gluten-free!
Can I add lemon flavor for extra tang?
Definitely! Add a teaspoon of fresh lemon juice or a little zest to the cream cheese mixture to brighten up the flavor. It cuts through the sweetness and really brings out the fruitiness of the raspberry preserves.
How far in advance can I make White Chocolate Raspberry Cheesecake Balls?
You can make these up to two days ahead and store them in the fridge, or freeze for longer storage. Just be sure to keep them chilled and well covered so they stay fresh and delicious right up until you serve them.
Final Thoughts
If you’re craving a treat that’s elegant, fuss-free, and downright irresistible, you simply have to give White Chocolate Raspberry Cheesecake Balls a try. With their dreamy blend of flavors and impressive presentation, they’re sure to steal the show at any table. Happy no-baking!
Print
White Chocolate Raspberry Cheesecake Balls Recipe
- Total Time: 20 minutes active, 1–1.5 hours chilling
- Yield: 20 balls 1x
- Diet: Non-Vegetarian
Description
These White Chocolate Raspberry Cheesecake Balls are a delightful no-bake dessert that combines the creamy richness of cheesecake with the sweet-tart flavors of raspberry and white chocolate. Perfect for holiday entertaining or a special treat.
Ingredients
Cheesecake Balls:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup seedless raspberry preserves
- 1 cup crushed graham crackers
Coating:
- 8 ounces white chocolate, finely chopped
- 1 tablespoon coconut oil or shortening
- 1/4 cup freeze-dried raspberries, crushed (optional for garnish)
Instructions
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Stir in raspberry preserves until fully combined.
- Add crushed graham crackers and mix until a thick dough forms.
- Cover and refrigerate for 1 hour or until firm enough to roll.
- Scoop and roll mixture into 1-inch balls, placing them on a parchment-lined baking sheet.
- Freeze for 20–30 minutes until firm.
- In a microwave-safe bowl, melt white chocolate with coconut oil in 20-second intervals, stirring until smooth.
- Dip each cheesecake ball into the melted chocolate, letting excess drip off, and place back on parchment.
- Sprinkle with crushed freeze-dried raspberries if desired.
- Refrigerate until set.
Notes
- For a tangier flavor, add 1 teaspoon fresh lemon juice to the cream cheese mixture.
- You can also swirl a little raspberry puree into the melted chocolate before dipping for a marbled effect.
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 0 minutes
- Category: Dessert, Candy
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 125
- Sugar: 11g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
