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When you’re in the mood for a decadent dessert that’s easy to make, White Chocolate Raspberry Cheesecake Balls are the perfect treat. These no-bake delights blend creamy cheesecake flavor with the fruity brightness of raspberries and the smooth richness of white chocolate. Whether you’re prepping a holiday platter, birthday dessert tray, edible gift, or just craving something sweet, this white chocolate raspberry cheesecake balls recipe checks every box.
And the best part? No oven required. These white chocolate raspberry cheesecake balls no bake treats are fuss-free, gorgeous, and made with just a handful of simple ingredients. You can customize them easily too—with variations like condensed milk, different fruits, or your choice of coatings. They’re rich, pretty, and melt-in-your-mouth delicious.
Ingredients You’ll Need
- 8 oz (225g) Philadelphia cream cheese: softened to room temp
- ½ cup (60g) powdered sugar: confectioner’s sugar
- 1 tsp vanilla extract: for warm flavor
- ⅓ cup fresh raspberries: gently mashed (or thawed frozen raspberries)
- 12 oz (340g) white chocolate chips or melting wafers: high-quality preferred
- Optional garnishes: freeze-dried raspberry powder, extra white chocolate, crushed cookies, or coconut flakes
How to Make White Chocolate Raspberry Cheesecake Balls
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- Step 1: Make the Cheesecake Mixture
- In a large mixing bowl, beat softened cream cheese with powdered sugar and vanilla until light and creamy. Gently fold in the mashed raspberries, just enough to swirl them through without overmixing. Cover and refrigerate for at least 1 hour, or until firm enough to roll.
- Step 2: Shape the Balls
- Once the mixture is chilled, use a small cookie scoop or spoon to portion the filling. Roll each portion into a smooth ball using your hands. Place the balls on a parchment-lined baking sheet or plate. Freeze for at least 1 hour, or until very firm.
- Step 3: Melt the White Chocolate
- In a microwave-safe bowl, melt the white chocolate in 15-30 second bursts, stirring in between. Alternatively, use a double boiler.
- Step 4: Coat the Cheesecake Balls
- Remove the frozen cheesecake balls from the freezer. Dip each in melted white chocolate using a fork. Tap off excess and place on parchment. Reheat chocolate if needed.
- Step 5: Decorate
- While the coating is wet, sprinkle with garnishes. Drizzle with extra white chocolate if desired. Return to fridge until set.
Recipe Variations
- With Condensed Milk: Add 2 tbsp sweetened condensed milk for a smoother texture.
- Dairy-Free/Vegan: Use vegan cream cheese and dairy-free white chocolate.
- Change the Fruit: Try strawberries, blueberries, or chopped mango.
- Try Different Coatings: Roll in cocoa powder, graham crackers, or dip in dark/milk chocolate.
- Add Crunch: Mix in crushed nuts or cookies.
How to Serve and Store
- Serving: Serve chilled on a platter, in cupcake wrappers, or at brunch.
- Make-ahead: Make up to 2 days ahead.
- Refrigerator: Store in airtight container for 5 days.
- Freezer: Freeze up to 2 months. Thaw overnight before serving.
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Final Thoughts
These best white chocolate raspberry cheesecake balls are tiny desserts that pack a big punch. They’re as pretty as they are delicious, with the creaminess of cheesecake, the brightness of raspberry, and the smooth finish of white chocolate. Whether you're gifting, hosting, or just treating yourself, this easy no-bake dessert will become a go-to favorite.
Frequently Asked Questions
- Can I use frozen raspberries?
- Yes, but thaw and drain them to prevent a watery mixture.
- What kind of white chocolate is best?
- Use a high-quality brand for a smooth, creamy coating.
- How far ahead can I make these?
- You can make them up to 2 days in advance or freeze for longer storage.