White Chocolate Raspberry Cheesecake Balls are a decadent no-bake dessert with a creamy cheesecake filling, a hint of tart raspberry, and a smooth white chocolate coating. These bite-sized treats are perfect for any celebration!
1tablespoonvegetable oiloptional, for smooth coating
Instructions
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar, graham cracker crumbs, raspberry jam or puree, and vanilla extract. Mix until well combined.
Form the Balls:
Scoop out tablespoon-sized portions of the cheesecake mixture and roll them into balls. Place them on a baking sheet lined with parchment paper. Refrigerate for 1–2 hours to set.
Melt the White Chocolate:
In a microwave-safe bowl, melt the white chocolate chips with vegetable oil (if using) in 30-second intervals, stirring between each, until smooth and completely melted.
Coat the Cheesecake Balls:
Dip each chilled cheesecake ball into the melted white chocolate, ensuring it is fully coated. Use a fork to remove and place the coated balls back on the parchment-lined baking sheet.
Chill and Set:
Refrigerate the white chocolate raspberry cheesecake balls for an additional 30 minutes or until the coating is set.
Notes
Make Ahead: These cheesecake balls can be made up to 3 days in advance. Store in an airtight container in the refrigerator.Customizing the Flavor: For an extra flavor boost, you can add lemon zest or a few fresh raspberries to the cheesecake filling.Storage: Keep the cheesecake balls stored in an airtight container in the fridge for up to 1 week.