White Chocolate Raspberry Cheesecake Balls

Creamy cheesecake bites filled with fresh raspberries and coated in smooth white chocolate. These no-bake raspberry cheesecake balls are elegant, easy, and perfect for parties, gifts, or anytime indulgence.

Prep time: 20 minutes
Cook time: 5 minutes
Total time: 1 hour 30 minutes
Yield: 12 cheesecake balls

Ingredients

Cream cheese, softened: 8 oz Powdered sugar: ¼ cup Vanilla extract: 1 teaspoon Fresh raspberries, mashed: ¼ cup White chocolate chips or melting wafers: 1 cup Coconut oil or shortening (optional): 1 tablespoon Freeze-dried raspberry powder: 1 tablespoon White chocolate drizzle (optional): as needed

Instructions

Step 1: Blend cream cheese, powdered sugar, and vanilla extract until smooth.
Step 2: Fold in mashed raspberries and chill mixture for 30 minutes.
Step 3: Scoop and roll into balls, then freeze for 1 hour.
Step 4: Melt white chocolate with coconut oil until smooth.
Step 5: Dip each frozen cheesecake ball into melted chocolate.
Step 6: Sprinkle with raspberry powder or drizzle extra chocolate.
Step 7: Chill 30 minutes before serving.

Notes

Chill the filling before shaping to prevent softness. Use quality white chocolate for a silky, even coating. Replace raspberries with preserves if desired. Store chilled for up to 5 days or freeze up to 2 months.

Nutrition

Calories: 120 kcal
Fat: 7 g
Saturated fat: 4 g
Sugar: 10 g
Sodium: 50 mg
Protein: 2 g
Carbohydrates: 14 g
Fiber: 1 g