Here’s a simple, crowd-pleasing recipe for White Chocolate Raspberry Cheesecake Balls — creamy, sweet, and perfect for parties or gifting.
🍓 White Chocolate Raspberry Cheesecake Balls
🧾 Ingredients
- 8 oz (225 g) cream cheese, softened
- 1 cup crushed graham crackers
- ½ cup powdered sugar
- ½ cup white chocolate chips, melted
- ½ cup fresh raspberries (or 3–4 tbsp raspberry preserves)
- 1–1½ cups white chocolate (for coating)
Optional:
- Freeze-dried raspberry powder (for garnish)
- Extra melted chocolate for drizzle
👩🍳 Instructions
1️⃣ Make the filling
In a bowl, beat cream cheese and powdered sugar until smooth.
Mix in crushed graham crackers and melted white chocolate.
2️⃣ Add raspberry flavor
Gently fold in finely chopped raspberries or swirl in preserves.
(If using fresh berries, blot them dry first to avoid excess moisture.)
3️⃣ Chill
Refrigerate mixture for 30–60 minutes until firm enough to scoop.
4️⃣ Roll into balls
Scoop and roll into 1-inch balls. Place on a lined tray.
Freeze for 20–30 minutes (this helps with dipping).
5️⃣ Coat in white chocolate
Dip each ball into melted white chocolate.
Place back on parchment paper.
6️⃣ Decorate (optional)
Sprinkle with raspberry powder or drizzle with extra melted chocolate before coating sets.
❄️ Storage
- Refrigerate up to 5 days
- Freeze up to 2 months
- Best served slightly chilled
💡 Tips for Success
- If mixture feels too soft, add a little more crushed graham cracker.
- If too thick, mix in 1–2 teaspoons cream.
- Work quickly when dipping — cold balls make smoother coating.
If you’d like, I can also give you:
- A no-bake shortcut version
- A low-sugar variation
- Or a version using dark chocolate instead of white
