White Chocolate Raspberry Cheesecake Balls
These cheesecake balls are creamy, sweet, and full of bright raspberry flavor—elegant enough for parties yet incredibly simple to make. They taste like tiny bites of raspberry-swirled cheesecake coated in silky white chocolate.
Ingredients
- For the Cheesecake Filling
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup white chocolate chips melted and slightly cooled
- ½ –¾ cup fresh raspberries patted very dry
- Pinch of salt
- For the Coating
- 1 ½ cups white chocolate chips or almond bark
- 1 tsp coconut oil optional
- Crushed freeze-dried raspberries or white chocolate drizzle
Instructions
- Beat the softened cream cheese until smooth, then add powdered sugar, vanilla, and salt and mix until creamy.
- Pour in the melted (but not hot) white chocolate and mix until fully combined.
- Gently fold in the raspberries without overmixing—dry them well to avoid excess moisture.
- Chill the mixture 1–2 hours, or freeze 30 minutes, until firm enough to scoop.
- Scoop and roll into balls, place on a parchment-lined tray, and freeze 15–20 minutes.
- Melt the coating chocolate with coconut oil until smooth, then dip each chilled ball and top with freeze-dried raspberries or a white-chocolate drizzle.
- Refrigerate 10–15 minutes until fully set.
Notes
• Frozen raspberries aren’t ideal—they release too much liquid.
• Mixture too soft? Chill longer or add a little more melted white chocolate.
• Coat in milk or dark chocolate if preferred.
• Great make-ahead dessert for parties.
• Ensure raspberries are very dry and chocolate isn’t hot to prevent runny filling.
• Mixture too soft? Chill longer or add a little more melted white chocolate.
• Coat in milk or dark chocolate if preferred.
• Great make-ahead dessert for parties.
• Ensure raspberries are very dry and chocolate isn’t hot to prevent runny filling.