Description
Creamy white chocolate raspberry cheesecake balls – no-bake, elegant, and perfect for spring gatherings or sweet snacking.
Ingredients
Scale
Cheesecake Base:
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 tsp pure vanilla extract
- ½ cup fresh raspberries, gently mashed
- 1 cup crushed graham crackers or vanilla cookies
Coating:
- 10 oz white chocolate chips or melting wafers
- 1 tsp neutral oil (optional, for smoother coating)
Optional Garnish:
- Freeze-dried raspberries
- Crushed cookie crumbs
- Sprinkles
Instructions
- Make the base: In a bowl, beat cream cheese and powdered sugar until smooth. Mix in vanilla.
- Add fruit and crumbs: Gently fold in mashed raspberries, then cookie crumbs until just combined.
- Chill: Refrigerate for 30–45 minutes until firm.
- Shape: Scoop and roll into 1-inch balls. Place on parchment-lined tray.
- Freeze: Freeze the balls for 15–20 minutes to firm up.
- Melt chocolate: Melt white chocolate and oil in the microwave or double boiler until smooth.
- Dip: Dip each ball in chocolate, let excess drip off, then place back on tray. Garnish if desired.
- Set: Refrigerate 10–15 minutes until the coating is firm.
Notes
- Use thawed, patted-dry frozen raspberries if fresh aren’t available.
- Substitute with dairy-free cream cheese and gluten-free cookies if needed.
- Add lemon zest or raspberry preserves for extra flavor.
- Store in the fridge for 3–4 days or freeze up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 145 kcal
- Sugar: 10g
- Sodium: 60mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg