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White Chocolate Raspberry Cheesecake Balls

White Chocolate Raspberry Cheesecake Balls

Sweet, creamy no-bake cheesecake bites bursting with raspberry flavor and coated in smooth white chocolate. Perfect for parties, holidays, or an easy make-ahead dessert.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 16 balls
Course: Dessert, No-Bake
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup graham cracker crumbs
  • 1/2 cup freeze-dried raspberries crushed
  • 8 oz white chocolate chips
  • 1 tbsp coconut oil

Method
 

  1. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  2. Gently fold in the crushed freeze-dried raspberries until evenly distributed.
  3. Stir in graham cracker crumbs until the mixture is thick and holds together.
  4. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
  5. Freeze the cheesecake balls for at least 30 minutes to firm.
  6. In a microwave-safe bowl, melt the white chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
  7. Dip each chilled ball into the melted white chocolate, letting excess drip off, then return to the baking sheet.
  8. Optional: Sprinkle extra crushed raspberries on top before the chocolate sets.
  9. Refrigerate for about 10 minutes, or until the chocolate coating is fully set.

Notes

Store cheesecake balls in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.