White Chocolate Raspberry Cheesecake Balls

Why You’ll Love This Recipe

White Chocolate Raspberry Cheesecake Balls are a sweet and decadent dessert that combines the best of two worlds: the richness of cheesecake and the sweetness of white chocolate. These little bites of heaven are easy to make and perfect for sharing. The smooth and creamy filling pairs beautifully with the tartness of the raspberry and the sweetness of the white chocolate coating. Plus, they make for a visually stunning dessert that will impress your guests!

Ingredients

• 1 package cream cheese (8 oz), softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup graham cracker crumbs

• ½ cup fresh raspberries

• 2 cups white chocolate chips

• 1 tablespoon vegetable oil (optional, for thinning chocolate)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.

2. Gently fold in the graham cracker crumbs until well incorporated.

3. Mash the fresh raspberries and mix them into the cheesecake mixture. Be sure not to crush them too much—some texture is nice!

4. Use your hands to roll the mixture into small bite-sized balls, about 1 inch in diameter.

5. Place the balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.

6. In a microwave-safe bowl, melt the white chocolate chips. You can add a tablespoon of vegetable oil to help the chocolate melt smoothly.

7. Dip each cheesecake ball into the melted white chocolate, coating it evenly. Place the coated balls back on the parchment-lined baking sheet.

8. Once all the cheesecake balls are coated, refrigerate them again for at least 30 minutes to let the chocolate harden.

9. Serve chilled and enjoy!

Servings and Timing

• Servings: Makes about 20-25 cheesecake balls.

• Total Time: 1 hour 15 minutes (including chilling time).

Variations

• Chocolate Coating: If you prefer dark or milk chocolate over white chocolate, feel free to substitute it in this recipe for a different flavor.

• Flavored Crust: Swap the graham cracker crumbs for other cookie crumbs, like Oreos or shortbread, for a twist on the traditional crust.

• Frozen Raspberry: If fresh raspberries aren’t available, frozen raspberries work just as well. Just be sure to thaw and drain them before use to avoid excess moisture in the mixture.

• Mini Cheesecake Bites: Instead of rolling them into balls, you could press the mixture into mini cupcake liners and drizzle the chocolate on top for a mini cheesecake version.

Storage/Reheating

Store these cheesecake balls in an airtight container in the refrigerator for up to 5 days. They are best served cold. If you’d like to freeze them, place the balls in a single layer on a baking sheet and freeze until firm, then transfer them to a container or Ziploc bag for up to 2 months. Thaw in the fridge before serving.

FAQs

Can I make these cheesecake balls ahead of time?

Yes, these cheesecake balls can be made ahead of time and stored in the refrigerator for up to 5 days. They also freeze well for up to 2 months.

Can I use frozen raspberries?

Yes, you can use frozen raspberries, but make sure to thaw and drain them to prevent excess moisture from affecting the texture of the cheesecake mixture.

How do I prevent the white chocolate from seizing up when melting?

To prevent the white chocolate from seizing, melt it in short intervals (15-20 seconds) in the microwave, stirring in between. Adding a tablespoon of vegetable oil can also help achieve a smoother consistency.

Can I use a different type of chocolate?

Yes, feel free to use dark or milk chocolate if you prefer. The recipe works with any kind of chocolate you like.

How can I make the cheesecake balls more flavorful?

You can add a little lemon zest or a touch of almond extract to the cheesecake mixture for extra flavor.

Can I make these without graham cracker crumbs?

Yes, you can substitute graham cracker crumbs with crushed cookies like Oreos, or even crushed nuts for a different flavor and texture.

How do I ensure the balls stay round after chilling?

When rolling the cheesecake mixture into balls, be gentle but firm to ensure they maintain their round shape. Chilling them before dipping in chocolate also helps firm them up.

Can I use whipped cream cheese instead of regular cream cheese?

Whipped cream cheese is more airy and soft, so it may affect the texture of the cheesecake balls. Regular cream cheese is recommended for the best consistency.

Can I drizzle chocolate instead of fully coating the cheesecake balls?

Yes, if you prefer a lighter coating, you can drizzle the melted white chocolate over the balls instead of fully dipping them.

Are these cheesecake balls gluten-free?

Yes, as long as you use gluten-free graham cracker crumbs or any gluten-free cookie crumbs, these cheesecake balls will be gluten-free.

Conclusion

White Chocolate Raspberry Cheesecake Balls are a delicious, easy-to-make dessert that will quickly become a favorite. With a smooth cheesecake filling, tangy raspberries, and a sweet white chocolate coating, these bite-sized treats are perfect for any occasion. Whether you’re serving them at a party or enjoying them as a snack, these cheesecake balls are sure to impress everyone!