If you love white chocolate raspberry cheesecake balls, this no-bake dessert is your new go-to treat! These creamy, bite-sized delights combine smooth cream cheese, juicy raspberries, and rich white chocolate for a dessert that’s elegant, quick, and completely irresistible. Whether you’re hosting a holiday party or just craving something sweet, these dessert bites deliver cheesecake flavor in a fun, shareable way.
Why You’ll Love These White Chocolate Raspberry Cheesecake Balls
These little treats are more than just pretty — they’re simple to make, require no oven, and deliver that perfect sweet-tart balance. The velvety cheesecake filling and fruity raspberry bursts are encased in a delicate shell of melted white chocolate, giving each bite a mix of texture and flavor that’s pure bliss.
You’ll love them because:
- They’re ready in under 30 minutes
- Require no baking and minimal cleanup
- Have a beautiful, professional look without effort
- Can be customized with toppings or different fruits
- Keep well in the fridge or freezer
These dessert bites are perfect for birthdays, holidays, or simply when you want a little homemade indulgence.
Ingredients for White Chocolate Raspberry Cheesecake Balls
For the Cheesecake Base
- 8 oz (225 g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ cup fresh raspberries (or frozen, thawed and drained)
For the Coating
- 12 oz (340 g) white chocolate chips or baking melts
Optional Add-Ins & Garnishes
- ½ cup crushed graham cracker crumbs (or gluten-free crumbs)
- Crushed freeze-dried raspberries
- Finely chopped nuts or edible glitter for decoration
Ingredient Notes & Substitutions
- Cream Cheese: Use full-fat cream cheese for best texture. For a lighter option, try reduced-fat or dairy-free cream cheese.
- White Chocolate: Choose high-quality baking chocolate or chips that melt smoothly. Vegan white chocolate works well, too.
- Raspberries: Fresh berries offer the best texture, but thawed frozen raspberries can be used — just drain excess liquid.
- Sugar: To reduce sugar, replace powdered sugar with a sugar-free confectioner’s blend.
- Gluten-Free Option: Use gluten-free graham crumbs or skip the crumbs altogether.
Step-by-Step Instructions
Step 1 – Prepare the Cheesecake Mixture
In a medium bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. The texture should be thick and slightly fluffy.
Step 2 – Fold in Raspberries
Gently fold raspberries into the cream cheese mixture. If the berries are very juicy, pat them dry first to avoid thinning the mixture. You want visible raspberry swirls for that classic cheesecake look.
Step 3 – Form the Balls
Using a small cookie scoop or spoon, portion the mixture into even balls (about 1 inch in diameter). Roll them gently between your palms for a smooth finish. Place the balls on a parchment-lined tray.
Step 4 – Chill the Balls
Refrigerate or freeze the tray for at least 30 minutes, until firm enough to handle. Chilling helps the coating stick better.
Step 5 – Melt the White Chocolate
In a microwave-safe bowl, melt the white chocolate in 20-second bursts, stirring each time until smooth. Alternatively, melt over a double boiler.
Step 6 – Dip and Decorate
Use a fork or toothpick to dip each chilled ball into the melted chocolate, letting excess drip off. Place them back on parchment paper and decorate immediately with crushed raspberries, graham crumbs, or nuts.
Step 7 – Chill Until Set
Refrigerate the dipped cheesecake balls for 10–15 minutes, or until the chocolate coating hardens.
Pro Tips for Success
- Keep everything cold: Chilled cheesecake filling holds shape better and dips easily.
- Work in batches: Keep half the balls in the fridge while coating the rest.
- Don’t overheat chocolate: White chocolate scorches easily — melt slowly and stir often.
- Use parchment paper: Prevents sticking and gives a smooth finish.
- Customize flavors: Add a drop of almond extract, lemon zest, or mix in shredded coconut.
- Presentation counts: Add a drizzle of pink candy melts or edible glitter for a festive touch.
Flavor Variations
- Lemon Raspberry Cheesecake Balls: Add 1 tsp lemon zest to the filling for a zesty twist.
- Triple Berry Version: Mix raspberries with blueberries and strawberries for a colorful blend.
- Dark Chocolate Shell: Swap white chocolate for dark or milk chocolate coating.
- Coconut Raspberry: Roll the dipped balls in shredded coconut for a tropical touch.
- Cookies & Cream: Add crushed vanilla cookies to the filling before shaping.
Serving Suggestions
Serve these cheesecake bites chilled on a dessert tray with fresh berries or a drizzle of raspberry sauce. They pair beautifully with coffee, hot chocolate, or champagne for special occasions. For parties, place them in mini cupcake liners for an elegant, mess-free presentation.
Storage and Freezing Instructions
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw in the fridge before serving.
- Tip: Keep refrigerated until ready to serve — they taste best slightly chilled!
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 130 kcal |
| Protein | 2 g |
| Carbohydrates | 13 g |
| Fat | 8 g |
| Fiber | 0.5 g |
| Sodium | 60 mg |
(Values are approximate and may vary based on ingredients used.)
FAQ About White Chocolate Raspberry Cheesecake Balls
Can I make these cheesecake balls ahead of time?
Yes! You can prepare the cheesecake filling up to two days in advance and store it covered in the refrigerator. Roll and dip them in chocolate right before serving for the best texture.
Can I use frozen raspberries?
Definitely — just thaw them first and blot away extra moisture to prevent the filling from getting too soft.
Why is my coating lumpy or streaky?
This usually means the chocolate was overheated or moisture got in. Melt the chocolate gently and keep utensils completely dry.
How do I make them dairy-free?
Use vegan cream cheese and dairy-free white chocolate chips. The taste and texture stay wonderfully creamy!
Can I use another fruit instead of raspberries?
Absolutely. Try strawberries, blueberries, or even chopped cherries for delicious variations.
Final Thoughts
These white chocolate raspberry cheesecake balls are a simple yet sophisticated treat that turns everyday ingredients into something special. Perfect for gifting, entertaining, or satisfying a midnight craving, they blend creamy cheesecake richness with fruity freshness — all in a bite-sized delight. Once you make them, they’ll become your go-to dessert for any occasion!
Print
Creamy White Chocolate Raspberry Dessert Bites
- Total Time: 30 minutes
- Yield: 24 balls 1x
- Diet: Vegetarian
Description
Creamy no-bake white chocolate raspberry cheesecake balls made with tangy cream cheese, sweet raspberries, and smooth white chocolate.
Ingredients
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1/2 cup fresh raspberries
12 oz white chocolate chips
Optional: crushed graham crackers, nuts, or freeze-dried raspberries
Instructions
1. Beat cream cheese, powdered sugar, and vanilla until creamy.
2. Fold in raspberries gently.
3. Roll into small balls and chill for 30 minutes.
4. Melt white chocolate until smooth.
5. Dip each ball and place on parchment paper.
6. Decorate as desired and refrigerate until set.
Notes
Use vegan cream cheese and dairy-free white chocolate for a dairy-free version.
Keep chilled until serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 130
- Sugar: 11g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
