Name: White Chocolate Raspberry Cheesecake Balls | No-Bake Creamy Dessert Bites
Ingredients: 8 oz (226 g) cream cheese, softened; 1 cup (100 g) graham cracker crumbs or vanilla cookie crumbs; ½ cup (90 g) white chocolate chips, melted; ¼ cup raspberry jam OR ⅓ cup crushed freeze-dried raspberries; ½ teaspoon vanilla extract; 2–3 tablespoons powdered sugar (optional, for extra sweetness); 1 ½ cups white chocolate chips, melted; 2 teaspoons coconut oil (optional for smoother dipping); Extra crushed freeze-dried raspberries OR raspberry drizzle; Lemon zest; Almond extract; Mini white chocolate chunks

Ingredients

Scale

For the Cheesecake Balls:

8 oz (226 g) cream cheese, softened
1 cup (100 g) graham cracker crumbs or vanilla cookie crumbs
½ cup (90 g) white chocolate chips, melted
¼ cup raspberry jam OR ⅓ cup crushed freeze-dried raspberries
½ teaspoon vanilla extract
2–3 tablespoons powdered sugar (optional, for extra sweetness)

For Coating:

1 ½ cups white chocolate chips, melted
2 teaspoons coconut oil (optional for smoother dipping)
Extra crushed freeze-dried raspberries OR raspberry drizzle

Optional Add-Ins:

Lemon zest
Almond extract
Mini white chocolate chunks

Instructions

Step 1: Beat the cream cheese

In a medium bowl, beat the softened cream cheese until smooth, creamy, and completely free of lumps. This creates the base for the velvety cheesecake texture.

Step 2: Add crumbs, vanilla, and melted white chocolate

Stir in the graham cracker crumbs (or cookie crumbs), vanilla extract, and melted white chocolate. The chocolate helps firm the mixture and intensifies the cheesecake flavor.

Step 3: Add the raspberry flavor

Fold in raspberry jam or crushed freeze-dried raspberries. Freeze-dried raspberries give more intense flavor and vibrant pink color, while jam gives a softer, creamier texture. Mix until evenly distributed.

Step 4: Adjust sweetness and consistency

Taste the mixture. If you want it sweeter, add powdered sugar 1 tablespoon at a time. If too soft, add more crumbs until it’s scoopable and slightly firm.

Step 5: Chill the mixture

Cover the bowl and refrigerate for 30–45 minutes. Chilling helps the mixture firm up, making it easier to roll into balls.

Step 6: Shape the cheesecake balls

Using a small cookie scoop or a tablespoon, portion the mixture and roll into smooth balls. Place them on a parchment-lined baking sheet. Freeze for 15 minutes to solidify before dipping.

Step 7: Dip in white chocolate

Melt the white chocolate chips with coconut oil (if using) until smooth. Dip each chilled cheesecake ball using a fork, allowing excess chocolate to drip off. Place back on parchment paper.

Step 8: Garnish

Before the chocolate sets, sprinkle with crushed freeze-dried raspberries or drizzle raspberry jam for decoration. Refrigerate until firm.

Notes

The mixture must be chilled before rolling—otherwise, it’s too sticky.
Freeze the balls briefly before dipping to keep them from melting into the chocolate.
Use high-quality white chocolate for smooth, clean dipping.
Raspberry jam should be thick; watery jam makes the mixture too soft.
If using freeze-dried raspberries, crush them into fine powder for best texture.