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White Chocolate Raspberry Cheesecake Balls

These no-bake bites combine white chocolate and raspberry flavors to create a quick, delicious dessert perfect for any occasion.
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Prep Time 1 hour
Total Time 1 hour
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cheesecake Base
  • 8 oz cream cheese, softened to room temperature
  • 1 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1/2 cup seedless raspberry jam (or 3/4 cup fresh raspberries, mashed and strained) For a more tart flavor, adjust the amount of raspberry jam.
  • pinch fine salt
Coating and Garnish
  • 1 1/2 cups crushed graham crackers or vanilla wafers (optional, for rolling)
  • 12 oz white chocolate chips or good-quality melting wafers
  • 1 tbsp coconut oil or vegetable shortening (optional) Helps thin the coating.
  • 1/4 cup freeze-dried raspberries, crushed For garnish.
  • Extra graham crumbs or sprinkles (optional) For additional decoration.

Method
 

Preparation
  1. Line a baking sheet with parchment and set aside.
  2. Let cream cheese sit for 20–30 minutes to soften.
Make the Cheesecake Base
  1. In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
  2. Add a pinch of salt to enhance flavors.
Add Raspberry Flavor
  1. Fold in the seedless raspberry jam or strained mashed raspberries gently, leaving a few streaks for a marbled look.
  2. Taste and adjust the tartness with more jam if desired.
Chill the Mixture
  1. Cover the bowl and refrigerate for 20–30 minutes to firm up.
Scoop and Shape
  1. Portion out the mixture using a small cookie scoop or tablespoon.
  2. Roll each portion into a smooth ball, dipping hands in cold water if sticky.
  3. Place the balls on the lined baking sheet and chill for at least 30 minutes.
Melt the White Chocolate
  1. In a microwave-safe bowl, combine white chocolate and coconut oil, microwaving in 20–30 second intervals and stirring until melted.
Dip the Balls
  1. Submerge each chilled cheesecake ball into the melted white chocolate, tapping off excess.
  2. Sprinkle with crushed freeze-dried raspberries or graham crumbs before the coating sets.
Chill to Set
  1. Refrigerate coated balls for 15–30 minutes until the coating is firm.
  2. For quicker setting, place them in the freezer for 10–15 minutes.
Serve and Enjoy
  1. Arrange on a serving plate or package as gifts.

Notes

Store in an airtight container for up to 5 days in the fridge or freeze for up to 1 month.