Craving something sweet, creamy, and fruity?
These White Chocolate Raspberry Cheesecake Balls are a no-bake dessert dream!
With a base of velvety cream cheese, sweet white chocolate, fresh raspberries, and a coating of graham cracker crumbs, they deliver all the flavor of classic cheesecake in a fun, handheld treat.
Perfect for parties, gifting, or just a sweet indulgence on a weekday.
Why You’ll Love This Recipe
No-Bake Treat: No oven, no hassle — just chill, roll, and enjoy!
Creamy & Fruity: The rich cream cheese and bursts of raspberry are perfectly balanced.
Elegant Bite-Sized Dessert: Beautiful enough for parties, easy enough for snacking.
Make-Ahead Friendly: Perfect for prepping the day before events.
Versatile & Fun: Easily customizable with different coatings or mix-ins.
What You’ll Need (Ingredient Highlights)
Cream Cheese – The rich, creamy base of these no-bake cheesecake bites.
White Chocolate – Adds sweetness and stability once chilled.
Raspberries – Fresh fruitiness with bright flavor and color.
Powdered Sugar – Sweetens the cream cheese without grit.
Vanilla Extract – Rounds out the flavors with warmth.
Graham Cracker Crumbs – The classic cheesecake crust texture in every bite.
Pro Tips Before You Start
Soften cream cheese completely for a smooth mix.
Drain thawed raspberries if using frozen — extra moisture can affect texture.
Let white chocolate cool slightly before folding in, to avoid melting the cream cheese mix.
Don’t overmix after adding fruit — you want some whole raspberry pieces for texture.
Use a cookie scoop to ensure even-sized cheesecake balls.
How to Make White Chocolate Raspberry Cheesecake Balls
Step 1: Prepare Ingredients
Make sure cream cheese is softened to room temp.
Thaw raspberries if frozen and gently pat dry to remove excess moisture.
Melt white chocolate and set aside to cool slightly.
Step 2: Mix Cream Cheese and Sugar
In a large mixing bowl, beat softened cream cheese with powdered sugar using an electric mixer on medium speed.
Mix until smooth and fluffy, about 2–3 minutes.
Scrape down the sides and add vanilla extract. Mix again to combine.
Step 3: Fold in Melted White Chocolate
Gently fold cooled, melted white chocolate into the cream cheese mixture using a spatula.
Stir until just combined — the mixture should remain light and airy.
Step 4: Add the Raspberries
Carefully fold in the raspberries.
Be gentle to avoid crushing all the berries.
You want to keep some whole or in small chunks for bursts of fruity flavor in every bite.
Step 5: Chill the Mixture
Cover the bowl with plastic wrap or transfer to an airtight container.
Refrigerate for at least 1 hour, or until the mixture is firm enough to scoop and shape.
Step 6: Shape Into Balls
Use a tablespoon or cookie scoop to portion out the chilled mixture.
Roll each portion into a 1-inch ball between your palms.
Repeat until all the mixture is shaped.
Step 7: Coat with Graham Cracker Crumbs
Pour graham cracker crumbs into a shallow dish.
Roll each ball in the crumbs until fully coated.
This adds classic cheesecake texture and extra flavor.
Step 8: Final Chill
Place coated cheesecake balls on a parchment-lined tray.
Chill for another 30 minutes before serving to help them set completely.
What to Serve It With
Coffee or espresso for an indulgent afternoon treat
Champagne or rosé at celebrations or showers
Chocolate-dipped strawberries on a dessert tray
Mini cheesecakes or truffles for a dessert table
Vanilla bean ice cream for a decadent plated dessert
Variations / Substitutions
Swap raspberries for strawberries or blueberries for a twist.
Use crushed Oreos or toasted coconut instead of graham crumbs.
Add lemon zest for a citrusy kick.
Make them dairy-free using plant-based cream cheese and dairy-free white chocolate.
Roll in powdered sugar or drizzle with extra melted chocolate for a fancy finish.
Storage & Leftovers
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 1 month. Let thaw slightly before serving.
Layer with parchment paper if stacking to prevent sticking.
Do not leave at room temp for extended periods — they’ll soften quickly.
Best served chilled for that perfect cheesecake texture.
FAQs
Can I make these ahead of time?
Yes! They’re perfect for making a day or two in advance — just keep them chilled.
Do I need a food processor or mixer?
An electric mixer is helpful for smooth cream cheese, but a whisk and some arm strength work in a pinch.
Can I use frozen raspberries?
Yes, just thaw and blot dry to avoid too much moisture.
How do I keep them from sticking to my hands?
Slightly dampen your palms or chill the mixture longer before rolling.
Can I skip the graham cracker coating?
Sure! Try rolling in cocoa powder, coconut, or finely chopped nuts instead.
What white chocolate is best?
Use baking bars or high-quality chips that melt easily and don’t seize.
Can I add extra flavor?
Absolutely! A dash of almond extract or citrus zest can take it up a notch.
Final Thoughts
These White Chocolate Raspberry Cheesecake Balls are the perfect mix of creamy, fruity, and indulgent — without ever turning on the oven.
hey’re a delightful make-ahead dessert for parties, holidays, or anytime you’re craving cheesecake in a more playful form.
With their soft texture, berry bursts, and graham cracker crunch, each bite is pure joy!
