Go Back
An extreme close-up of a white chocolate raspberry cheesecake ball with a bite taken out, revealing the creamy pink raspberry filling inside.

White Chocolate Raspberry Cheesecake Balls (Easy No-Bake Recipe)

Indulge in these easy no-bake White Chocolate Raspberry Cheesecake Balls! A creamy, tangy raspberry cheesecake center is dipped in a smooth white chocolate shell for the perfect bite-sized dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 24 balls
Course: Dessert, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 8 oz cream cheese full-fat, softened to room temperature
  • 1 cup graham cracker crumbs about 10 full sheets
  • 1/2 cup powdered sugar
  • 1/2 cup freeze-dried raspberries ground into a powder
  • 1 tsp vanilla extract
White Chocolate Coating
  • 12 oz high-quality white chocolate chopped or in wafer form
  • 2 tsp coconut oil

Equipment

  • 2 Mixing Bowls
  • 1 Electric Mixer
  • 1 Baking Sheet
  • 1 Food processor

Method
 

Make the Filling
  1. Place the freeze-dried raspberries in a food processor and pulse until they become a fine powder.
  2. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the graham cracker crumbs, powdered sugar, raspberry powder, and vanilla extract. Mix on low until just combined.
Chill and Roll
  1. Cover the bowl and chill the mixture in the refrigerator for at least 1-2 hours or in the freezer for 30-45 minutes until firm.
  2. Use a small cookie scoop to portion the chilled mixture. Roll between your hands to form 1-inch balls and place them on a parchment-lined baking sheet.
  3. Freeze the rolled balls for 30 minutes until very firm.
Coat in Chocolate
  1. In a microwave-safe bowl, combine the white chocolate and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
  2. Dip each frozen cheesecake ball into the melted white chocolate, ensuring it's completely coated. Use a fork to lift it out, allowing excess chocolate to drip off.
  3. Place the dipped balls back on the parchment paper. Garnish with extra raspberry powder if desired. Refrigerate for at least 15 minutes for the chocolate to set before serving.

Notes

Chilling the cheesecake balls thoroughly before dipping is crucial for success.
Use high-quality white chocolate wafers designed for melting for the best results.
Store in an airtight container in the refrigerator for up to one week.