These Raspberry Cheesecake Balls are the perfect no-bake treat when you want something sweet, fruity, and creamy.

Tangy raspberries blend beautifully with a rich cheesecake base, all wrapped in a crisp white chocolate shell. They’re as easy to make as they are to devour!

Why You’ll Love This Recipe

No-bake and easy – Perfect for busy days or quick dessert cravings.

Creamy and crunchy – The mix of soft filling and crisp chocolate coating is irresistible.

Great for parties – These bite-sized treats look beautiful on dessert platters.

Freezer-friendly – Make a batch and enjoy whenever you need a little indulgence.

What You’ll Need (Ingredient Highlights)

Cream cheese – The rich, creamy base for that classic cheesecake flavor.

Powdered sugar – Sweetens and smooths the filling.

Vanilla extract – Adds warmth and depth.

Raspberries – Fresh or frozen, mashed to a chunky puree.

Graham crackers – Crushed to mimic a cheesecake crust.

White chocolate – Melted and used to coat the cheesecake balls.

Pro Tips Before You Start

Let your cream cheese soften at room temp for smooth mixing.

Use a cookie scoop for evenly sized balls.

Don’t skip the chilling step—it helps the balls stay intact during dipping.

Thaw frozen raspberries completely to avoid a watery mixture.

How to Make Raspberry Cheesecake Balls

Step 1: Make the Cream Cheese Mixture
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Step 2: Add the Raspberries
Mash raspberries and stir into the cream cheese mixture until fully combined.

Step 3: Mix in the Graham Crackers
Gradually fold in the crushed graham crackers until the mixture holds together.

Step 4: Roll into Balls
Form the mixture into 1-inch balls and place them on a parchment-lined tray.

Step 5: Chill
Refrigerate the balls for 1 to 2 hours until firm.

Step 6: Dip in White Chocolate
Melt white chocolate, then dip each ball to coat completely.

Use a fork to lift and shake off excess.

Step 7: Set and Serve
Place coated balls back on the tray and chill until the white chocolate hardens.

What to Serve It With

Add to a dessert charcuterie board

Serve with coffee or tea

Pair with champagne for a fancy touch

Include in holiday cookie boxes or treat bags

Variations / Substitutions

Swap raspberries for strawberries or blueberries

Use crushed cookies instead of graham crackers

Drizzle with dark chocolate for contrast

Add lemon zest for a citrusy twist

Storage & Leftovers

Fridge: Store in an airtight container for up to 5 days.

Freezer: Freeze for up to 1 month. Thaw in the fridge before serving.

Note: Avoid leaving them at room temp for too long to maintain shape.

FAQs

Can I use frozen raspberries?
Yes, just thaw and drain them well to avoid excess moisture.

Can I make them ahead?
Absolutely. They store well in both the fridge and freezer.

Can I skip the white chocolate coating?
Sure! Just chill and enjoy as is for a lighter treat.

Do I need a food processor?
Nope! A hand mixer or sturdy whisk works just fine.

Can I use a different chocolate?
Yes, milk or dark chocolate work too—just adjust sweetness to taste.

How do I keep the coating smooth?
Use high-quality white chocolate and melt slowly to avoid clumps.

Final Thoughts

These Raspberry Cheesecake Balls are creamy, fruity, and covered in a luscious white chocolate shell.

Whether you’re making them for a holiday party, gifting them to friends, or just treating yourself, they always bring smiles.

So simple, so satisfying, so worth it!