Why You’ll Love This Recipe
These White Chocolate Raspberry Cheesecake Balls offer the best of both worlds: a creamy, tangy cheesecake center and a rich, smooth white chocolate coating. The fresh raspberries add a burst of fruity flavor, while the graham cracker crumbs provide a crunchy, traditional cheesecake crust. The process is straightforward, and the result is an elegant, easy-to-serve treat that’s perfect for any occasion. Plus, they can be made ahead of time, stored in the fridge, and even frozen for future indulgence. The mix of textures and flavors makes each bite irresistible!
Ingredients
- 8 ounces softened cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mashed fresh or frozen raspberries
- 2 cups crushed graham crackers
- 12 ounces melted white chocolate
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Use an electric mixer or a whisk to combine until the mixture is completely smooth.
2. Add the Raspberries
Mash fresh or thawed frozen raspberries to create a chunky puree. Stir the mashed raspberries into the cream cheese mixture, blending well to incorporate the tangy raspberry flavor.
3. Incorporate the Graham Crackers
Gradually add in the crushed graham crackers, mixing until the dough begins to hold together. The graham cracker crumbs provide structure and a delicious crunch, mimicking a traditional cheesecake crust.
4. Form the Cheesecake Balls
Use your hands or a spoon to roll the mixture into small balls, about 1 inch in diameter. Place each ball on a parchment-lined tray to prevent sticking.
5. Chill the Balls
Refrigerate the cheesecake balls for at least 1 to 2 hours, or until they are firm to the touch. Chilling helps the balls hold their shape when dipped in white chocolate.
6. Dip the Balls in White Chocolate
While the balls are chilling, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate is smooth and completely melted.
7. Coat the Cheesecake Balls
Once the cheesecake balls are firm, dip each one into the melted white chocolate, ensuring an even coat. Use a fork to help coat the balls and remove any excess chocolate.
8. Set the White Chocolate
Place the chocolate-coated cheesecake balls back onto the parchment-lined tray. Refrigerate them for another 30 minutes to an hour, or until the white chocolate coating hardens completely.
Servings and Timing
- Servings: 36 (depends on size)
- Prep Time: 15 minutes
- Additional Time: 1-2 hours (chilling)
- Total Time: 1 hour 20 minutes
Variations
- Toppings: Customize the cheesecake balls by topping them with crushed nuts, coconut flakes, or a drizzle of raspberry puree for added flavor and decoration.
- Alternative coatings: If you’re not a fan of white chocolate, milk or dark chocolate also works beautifully in this recipe.
- Flavor variations: Mix in other fruit purees such as strawberry or blueberry for a twist on the original raspberry flavor.
- Add a touch of liqueur: Add a teaspoon of raspberry liqueur or vanilla extract to the cream cheese mixture for extra depth of flavor.
Storage/Reheating
Store the White Chocolate Raspberry Cheesecake Balls in an airtight container in the refrigerator for up to one week. These cheesecake balls can also be frozen! Place them on a tray to freeze them until solid, then transfer to an airtight container or freezer bag. They will keep in the freezer for up to 3 months. To serve, simply thaw them in the refrigerator for a few hours.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries work perfectly! Just make sure to thaw and drain them thoroughly to avoid excess moisture in the mixture.
How do I prevent the cheesecake balls from falling apart?
Chill the cheesecake mixture for at least 1-2 hours before rolling it into balls. This helps the mixture firm up and hold together better when dipped in chocolate.
Can I use a different type of chocolate?
Yes, while white chocolate is traditional for this recipe, you can use milk or dark chocolate if you prefer. Each will provide a different flavor profile.
How long do these cheesecake balls last?
Stored in an airtight container in the refrigerator, they can last up to 1 week.
Can I freeze these cheesecake balls?
Yes, you can freeze them! Freeze the cheesecake balls either before or after coating them in chocolate. Once frozen, transfer to an airtight container or freezer bag for up to 3 months. Let them thaw in the refrigerator before serving.
Can I use store-bought graham cracker crumbs?
Yes, store-bought graham cracker crumbs are a convenient option. Just make sure to measure them out according to the recipe.
Can I make these cheesecake balls without graham crackers?
You can substitute the graham crackers with crushed shortbread cookies or another type of biscuit if you prefer, although it will change the texture slightly.
Can I make these ahead of time?
Yes, these cheesecake balls are great for making ahead! Prepare them a few days in advance and store them in the refrigerator until you’re ready to serve.
How can I customize the cheesecake balls?
Get creative by adding extra ingredients like mini chocolate chips, crushed candy canes (for a holiday twist), or even a dusting of cocoa powder for an added flavor element.
What can I use if I don’t have parchment paper?
If you don’t have parchment paper, a silicone baking mat or a non-stick tray will also work well to prevent the cheesecake balls from sticking.
Conclusion
White Chocolate Raspberry Cheesecake Balls are the perfect treat for any occasion. With their creamy, tangy cheesecake center, fresh raspberries, and silky white chocolate coating, they offer an irresistible combination of flavors and textures. Easy to make and perfect for sharing, these cheesecake balls are sure to become a favorite dessert for your family and friends. Whether you’re making them for a holiday party, a special occasion, or just because, they are a fun, indulgent treat that will leave everyone asking for the recipe!
White Chocolate Raspberry Cheesecake Balls
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 36 balls
- Category: Dessert
- Method: Chilling, Dipping
- Cuisine: American
- Diet: Vegetarian
Description
Creamy, tangy cheesecake with fresh raspberries, graham cracker crumbs, and a smooth white chocolate coating, these bite-sized cheesecake balls are a delightful treat.
Ingredients
8 ounces softened cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup mashed fresh or frozen raspberries
2 cups crushed graham crackers
12 ounces melted white chocolate
Instructions
- In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Mash fresh or thawed frozen raspberries to create a chunky puree. Stir the mashed raspberries into the cream cheese mixture, blending well.
- Gradually add in the crushed graham crackers, mixing until the dough begins to hold together.
- Use your hands or a spoon to roll the mixture into small balls, about 1 inch in diameter. Place each ball on a parchment-lined tray.
- Refrigerate the cheesecake balls for at least 1 to 2 hours, or until they are firm to the touch.
- While the balls are chilling, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Once the cheesecake balls are firm, dip each one into the melted white chocolate, ensuring an even coat. Use a fork to help coat the balls and remove excess chocolate.
- Place the chocolate-coated cheesecake balls back onto the parchment-lined tray. Refrigerate for another 30 minutes to 1 hour, until the white chocolate coating hardens completely.
Notes
Frozen raspberries work perfectly in this recipe; just be sure to thaw and drain them thoroughly to avoid excess moisture.
Customize the cheesecake balls with crushed nuts, coconut flakes, or a drizzle of raspberry puree.
Substitute graham crackers with crushed shortbread cookies for a different texture.
If you prefer, you can use milk or dark chocolate instead of white chocolate for a different flavor.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 10g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
