Description

These White Chocolate Raspberry Cheesecake Balls are creamy, no-bake bites made with crushed cookies, cream cheese, raspberry preserves, and coated in smooth white chocolate. They’re easy to make, full of flavor, and perfect for a sweet treat or elegant dessert platter.

Ingredients

8 oz cream cheese, softened
1/2 cup raspberry preserves or jam
1 1/2 cups graham cracker crumbs (or crushed vanilla wafers)
1/2 teaspoon vanilla extract
Pinch of salt
12 oz white chocolate chips or white candy melts
Optional: freeze-dried raspberries or sprinkles for garnish

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Instructions

In a medium bowl, beat together the softened cream cheese, raspberry preserves, vanilla, and salt until smooth and creamy.
Stir in the graham cracker crumbs until fully combined. The mixture should be soft but scoopable.
Chill the mixture in the fridge for 30–45 minutes to firm up.
Scoop and roll the chilled mixture into 1-inch balls. Place on a parchment-lined baking sheet and freeze for 15–20 minutes.
Melt white chocolate chips or candy melts in the microwave in 30-second intervals, stirring between each until smooth.
Dip each cheesecake ball into the melted white chocolate, using a fork to coat fully. Let excess chocolate drip off before placing back on the baking sheet.
Optional: Sprinkle with crushed freeze-dried raspberries or sprinkles while chocolate is still wet.
Let set in the fridge for 15–20 minutes until firm.

Notes

Use seedless raspberry jam for a smoother texture.
Store in an airtight container in the fridge for up to 5 days.
These freeze well – perfect for make-ahead treats!
You can also roll them in crushed graham crackers instead of dipping in chocolate for a quicker version.