If you’ve ever dreamed of taking the decadent combination of cheesecake and raspberries, and transforming it into a bite-sized, melt-in-your-mouth treat, then these White Chocolate Raspberry Cheesecake Balls are about to become your new favorite indulgence. The creamy, tangy cheesecake centers are coated in sweet, silky white chocolate and then dotted with a burst of raspberry goodness. Every bite is like a little moment of joy. They’re perfect for a sweet snack, party treat, or just because you deserve it. Trust me, you’re going to want to make these!
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Why You’ll Love White Chocolate Raspberry Cheesecake Balls
This recipe is one of those that brings both comfort and excitement. Here’s why it’s a winner:
Fun to Make: Rolling them into little balls feels like a fun, satisfying activity. Plus, dipping them in white chocolate is like icing on the cake—literally!
Sweet and Tart: The creaminess of the cheesecake with the sweet-tart raspberries and smooth white chocolate is the perfect flavor combo. It’s a treat that hits all the right notes.
Perfect for Any Occasion: Whether it’s for a party, holiday treat, or just because you need something sweet, these cheesecake balls are a crowd-pleaser. Serve them at your next gathering, and they’ll disappear in no time!
No-Bake: This recipe doesn’t require baking, which makes it even easier. You can whip it up in no time and chill until they’re ready to be devoured.
Easy to Customize: While raspberry is the star of the show, you can play with other fruits or even add a drizzle of extra chocolate. The possibilities are endless!
Ingredients in White Chocolate Raspberry Cheesecake Balls
Let’s take a look at what you need to make these irresistible cheesecake balls:
Cream Cheese: The base of every good cheesecake. It gives that creamy, rich texture you’re craving.
Powdered Sugar: Adds sweetness to balance the tang of the cream cheese.
Vanilla Extract: A dash of vanilla to enhance the flavor and bring everything together.
Fresh Raspberries: The star fruit, giving a burst of fresh, tart flavor that pairs perfectly with the creamy cheesecake.
Graham Cracker Crumbs: For a little bit of crunch and that classic cheesecake crust flavor.
White Chocolate: A silky smooth coating that adds a touch of sweetness and richness to every bite.
Raspberry Jam (optional): If you want an extra layer of raspberry flavor, a spoonful of jam works wonders.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to make these little bites of heaven? Here’s how to do it:
Prepare the Cheesecake Filling: In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
Mash the Raspberries: Gently mash the fresh raspberries with a fork. You can leave some texture or mash them smooth—whatever you prefer.
Mix Everything Together: Add the mashed raspberries and graham cracker crumbs to the cream cheese mixture. Stir gently until well combined. You’ll have a beautiful, pink cheesecake filling!
Form the Balls: Using your hands or a melon baller, scoop out small portions of the mixture and roll them into balls. Place them on a parchment-lined baking sheet.
Chill: Pop the balls in the fridge for about 30 minutes to firm up. This step is crucial for making them easier to dip in the white chocolate.
Melt the White Chocolate: While the cheesecake balls are chilling, melt your white chocolate. You can do this in a microwave in short bursts or using a double boiler on the stovetop.
Coat the Balls: Once the cheesecake balls are firm, dip each one into the melted white chocolate, coating them evenly. Place them back on the parchment paper.
Set the Coating: Let the chocolate harden by placing the balls back in the fridge for about 15 minutes.
Serve and Enjoy: Once the white chocolate is set, your cheesecake balls are ready to be enjoyed! Serve them chilled for the best texture.
How to Serve White Chocolate Raspberry Cheesecake Balls
These little bites are perfect for any occasion. Here’s how to make the most of them:
As a Party Treat: Serve these at your next gathering for a guaranteed hit. Their bite-sized nature makes them perfect for passing around.
On a Dessert Platter: Arrange these along with other sweet treats like mini brownies or truffles for an elegant dessert spread.
Gift Them: Pack them up in a cute jar or gift box as a homemade treat that will surely impress.
With a Side of Whipped Cream: For an extra indulgent treat, pair these with a dollop of freshly whipped cream.
Additional Tips
Use Frozen Raspberries: If fresh raspberries aren’t available, you can use frozen raspberries. Just make sure to thaw them and drain any excess liquid before adding them to the mixture.
Flavor Variations: Experiment with different fruits, like strawberries or blueberries, for a fun twist. You can also add a bit of lemon zest for extra flavor.
Chill Time Is Key: Don’t skip the chilling step! It ensures that the balls hold their shape when you dip them in the white chocolate.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. They can also be frozen for up to 2 months—just thaw in the fridge before serving.
Make Them Mini: Want to make them even cuter? Roll them into mini bite-sized balls for an adorable treat.
FAQ Section
Q1: Can I use other berries instead of raspberries?
A1: Absolutely! Strawberries, blueberries, or blackberries work wonderfully as substitutes.
Q2: Can I use dark or milk chocolate instead of white chocolate?
A2: Yes, you can! Dark or milk chocolate will add a different flavor, but it’s equally delicious.
Q3: Can I make these in advance?
A3: Yes! These cheesecake balls can be made a day ahead. Just store them in an airtight container in the fridge.
Q4: How do I keep the white chocolate from cracking?
A4: Make sure your cheesecake balls are firm before dipping and that the white chocolate is melted properly (smooth, not too hot).
Q5: Can I skip the graham cracker crumbs?
A5: The graham cracker crumbs give the filling its classic cheesecake texture, but you can try using crushed cookies or even a bit of coconut as a substitute.
Q6: Can I dip them in something other than white chocolate?
A6: Sure! You can dip them in milk or dark chocolate for a different flavor, or even drizzle the chocolate on top.
Q7: How do I make them even more decadent?
A7: Add a drizzle of raspberry jam or extra white chocolate on top for a fancier finish.
Q8: Can I freeze these cheesecake balls?
A8: Yes, freeze them on a baking sheet first, then transfer them to a freezer bag. Thaw them in the fridge before serving.
Q9: How can I make these dairy-free?
A9: Use dairy-free cream cheese and vegan white chocolate to make this recipe fully dairy-free.
Q10: Can I use a different sweetener instead of powdered sugar?
A10: You can try using powdered erythritol or another sweetener, but keep in mind that it may slightly affect the texture.
Conclusion
These White Chocolate Raspberry Cheesecake Balls are a total showstopper. They’re sweet, creamy, tangy, and so easy to make. Whether you’re serving them at a party or enjoying them as a sweet treat for yourself, they’ll leave everyone asking for the recipe. So go ahead, treat yourself (and others) to this bite-sized indulgence—you won’t regret it!
Print
White Chocolate Raspberry Cheesecake Balls
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 4–6 servings 1x
- Category: Appetizer, Seafood
- Method: Baked
- Cuisine: American
Description
These Famous Crab Bombs are packed with fresh lump crab meat, mayonnaise, Old Bay seasoning, and a crispy breadcrumb crust, making them the ultimate appetizer or main dish. Perfect for any seafood lover! #CrabBombs #SeafoodAppetizer #CrabRecipe #OldBaySeasoning #CrabMeat #EasySeafood #HomemadeCrabBombs #AppetizerIdeas #CrabLovers #DeliciousSeafood
Ingredients
- 1 pound fresh lump crab meat
- 1/2 cup mayonnaise
- 1/4 cup breadcrumbs (preferably panko)
- 1/4 cup finely chopped green onions
- 1 egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 2 tablespoons butter, melted (for drizzling)
- Optional: additional Old Bay seasoning for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish or tray.
- In a large mixing bowl, gently combine crab meat, mayonnaise, breadcrumbs, green onions, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, and pepper.
- Mix gently to combine, keeping the crab lumps intact.
- Form the mixture into compact balls or mounds using your hands or a measuring cup and place them on the prepared baking dish.
- Drizzle melted butter over the crab bombs.
- Bake for 20-25 minutes or until golden brown and heated through.
- Let sit for a few minutes before serving. Optionally, sprinkle with additional Old Bay seasoning before serving.
Nutrition
- Serving Size: 1-2 crab bombs
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg