Introduction

These White Chocolate Raspberry Cheesecake Balls are a delightful bite-sized treat combining creamy cheesecake with the bright flavor of raspberries, all wrapped in a smooth white chocolate coating. Perfect for parties or a sweet snack, they are easy to make and sure to impress.

A close-up view of a tall pile of round white chocolate truffles with a smooth surface, each drizzled with fine dark red lines. Inside some truffles, dark red berry pieces are visible. Fresh and frozen raspberries, bright red and textured, are placed around and atop the truffles. All the treats sit on a white plate, against a white marbled backdrop. The overall look is rich and inviting with a focus on the creamy white and deep red colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup fresh raspberries, mashed (or raspberry preserves)
1 cup white chocolate chips or melting wafers
1 tablespoon coconut oil or shortening (optional, for smoother melting)
Freeze-dried raspberry powder or crushed freeze-dried raspberries, for garnish
White chocolate drizzle (optional, for garnish)

Instructions

Step 1: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Step 2: Gently fold in the mashed raspberries or preserves until evenly combined with the cream cheese mixture.
Step 3: Chill the mixture in the refrigerator for 30 minutes to firm up for easier handling.
Step 4: Scoop about 1 tablespoon of the mixture and roll it into a ball. Place each ball on a parchment-lined baking sheet.
Step 5: Freeze the cheesecake balls for 1 hour until they are firm and easier to coat.
Step 6: In a microwave-safe bowl, melt the white chocolate chips with the coconut oil in 20-second intervals, stirring well after each interval until smooth and fully melted.
Step 7: Using a fork or toothpick, dip each frozen cheesecake ball into the melted white chocolate, making sure it is fully coated. Allow the excess coating to drip off.
Step 8: Place the coated balls back onto the parchment-lined sheet.
Step 9: While the coating is still wet, sprinkle with freeze-dried raspberry powder or crushed raspberries, or drizzle with additional melted white chocolate if desired.
Step 10: Refrigerate the balls for at least 30 minutes to set the coating. Serve chilled for the best creamy texture.

Tips & Variations

For a more intense raspberry flavor, use raspberry preserves instead of fresh raspberries.
If white chocolate is too sweet, try coating with dark or milk chocolate for contrast.
Adding a teaspoon of lemon zest to the cheesecake mixture can brighten the flavor.
Freeze-drying your own raspberries is a great way to garnish if you want to skip the store-bought powders.

Storage

Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, place them in the freezer for up to 2 months. When reheating, simply thaw in the fridge and serve chilled—avoid microwaving as it can melt the coating.

How to Serve

A close-up of a pile of round truffles covered in smooth white chocolate with thin, dark red drizzles on top, each truffle showing some small dark red berry pieces inside. Fresh and frosted raspberries are scattered around and on top of the truffles, adding a bright red color and textured bumpy surface. All the treats sit on a white plate against a soft white marbled background, making the colors and details stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but make sure to thaw and drain them well to avoid excess moisture in the filling.

What can I use instead of coconut oil for melting white chocolate?

If you don’t have coconut oil, shortening or vegetable oil can be used to help the white chocolate melt smoothly and create a shiny coating.