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Merry

No-Bake White Chocolate Raspberry Cheesecake Bites – So Creamy & Sweet!

These White Chocolate Raspberry Cheesecake Balls are rich, creamy, and bursting with fruity flavor. A luscious cheesecake center infused with tangy raspberries is coated in smooth white chocolate, creating a bite-sized indulgence that melts in your mouth. Whether you're making them for a special occasion, holiday treat, or a sweet snack, these truffles are easy to make, no-bake, and absolutely irresistible!
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Prep Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 -15 cheesecake balls
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling:
  • Cream cheese softened
  • Powdered sugar
  • Vanilla extract
  • Fresh raspberries mashed (or raspberry preserves)
For the White Chocolate Coating:
  • White chocolate chips or melting wafers
  • Coconut oil or shortening optional, for smoother melting
For Garnish:
  • Freeze-dried raspberry powder or crushed freeze-dried raspberries
  • White chocolate drizzle optional

Method
 

Prepare the Cheesecake Mixture:
  1. In a bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Gently fold in mashed raspberries or raspberry preserves.
  3. Cover and refrigerate for 30 minutes to firm up.
Shape the Cheesecake Balls:
  1. Scoop 1 tablespoon of the mixture and roll into small balls.
  2. Place them on a parchment-lined tray and freeze for 1 hour.
Melt the White Chocolate:
  1. In a microwave-safe bowl, melt the white chocolate chips with coconut oil in 20-second intervals, stirring until smooth.
Coat the Cheesecake Balls:
  1. Using a fork or toothpick, dip each frozen cheesecake ball into the melted white chocolate, ensuring full coverage.
  2. Let excess chocolate drip off before placing it back on the parchment paper.
Garnish:
  1. While the chocolate is still wet, sprinkle with freeze-dried raspberry powder or drizzle with extra melted white chocolate for decoration.
Chill and Serve:
  1. Refrigerate for at least 30 minutes until the chocolate is set.
  2. Enjoy chilled for the best texture!

Notes

  • For a smoother filling: Use raspberry preserves instead of fresh raspberries.
  • Keep the cheesecake mixture cold before rolling to make shaping easier.
  • For a richer flavor: Add a few drops of almond extract to the filling.
  • Store in the fridge for up to 5 days or freeze for up to 3 months.

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