Can I use frozen raspberries instead of fresh?

Absolutely! Just thaw them completely and pat them dry with paper towels first. Frozen berries tend to be more watery, so you might need to add a couple extra tablespoons of graham cracker crumbs if your mixture seems too wet.

Why did my white chocolate coating crack?

This usually happens if the cheesecake balls are too cold when you dip them. Let them sit at room temperature for 5 minutes before coating. Also, make sure your melted chocolate isn't too thick, a tiny bit of coconut oil thins it perfectly.

Can I make these gluten-free?

You bet! Just swap the graham crackers for gluten-free cookies or crackers. I've had great results with gluten-free shortbread cookies, they add a lovely buttery flavor too.

How far in advance can I make these?

They're perfect for prepping ahead! The balls hold beautifully in the fridge for up to 5 days, or you can freeze them (without the coating) for a month. Just dip in chocolate the day you plan to serve them.

My mixture is too sticky to roll - help!

No worries! Chill it for another 15-30 minutes, and dust your hands with powdered sugar. If it's still sticky, mix in a tablespoon more graham cracker crumbs at a time until it's workable.

How To Make White Chocolate Raspberry Cheesecake Balls

Description

These White Chocolate Raspberry Cheesecake Balls are creamy, fruity, and irresistibly sweet, perfect for parties, holidays, or when you’re craving a quick no-bake dessert! With rich cream cheese, tangy raspberries, and smooth white chocolate, they’re as elegant as they are easy.

Ingredients

Scale

For the Cheesecake Balls:

1 ½ cups graham cracker crumbs
1 ½ cups cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup fresh raspberries, mashed
½ cup white chocolate chips, melted

For the Coating:

1 cup white chocolate chips, melted
¼ cup freeze-dried raspberries, crushed

Instructions

Prepare the Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the graham cracker crumbs and mashed raspberries until well combined. Cover and refrigerate for 30 minutes to firm up.
Shape the Cheesecake Balls: Once chilled, scoop about 1 tablespoon of the mixture and roll it into a ball. Place on a parchment-lined tray. Repeat with the remaining mixture, then refrigerate for 1 hour to firm up.
Coat the Cheesecake Balls: Melt the white chocolate chips in 20-30 second microwave intervals, stirring between each until smooth. Dip each chilled cheesecake ball into the melted chocolate, ensuring even coverage. Return to the tray.
Garnish and Chill: While the coating is still soft, sprinkle each ball with crushed freeze-dried raspberries. Chill for 30 minutes, or until the chocolate hardens.
Serve: Once set, serve these bite-sized treats chilled and enjoy their creamy, fruity sweetness!

Notes

Use frozen raspberries (thawed and drained) if fresh ones aren’t available.
For a pretty finish, drizzle with extra white chocolate before serving!

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Desserts
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 ball
Calories: 140
Sugar: 10g
Sodium: 80mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 2g
Cholesterol: 15mg

Keywords: Cheesecake Balls, White Chocolate, Raspberry Dessert, No Bake Treats, Easy Party Dessert