The first time I made these White Chocolate Raspberry Cheesecake Balls, it was a happy accident born from a leftover block of cream cheese and a craving for something both decadent and fun. My kitchen filled with the tangy-sweet scent of raspberry jam mingling with rich, melting white chocolate, and I knew I’d stumbled onto something special. These little no-bake truffles capture the essence of a luxurious cheesecake in one perfect, pop-in-your-mouth bite, and they’ve been my go-to treat for impressing guests (and treating myself) ever since. They’re surprisingly simple, and I can’t wait for you to experience the magic.
Ingredients
- 8 ounces (one block) full-fat cream cheese, softened to room temperature
- 1 cup graham cracker crumbs (about 8 full sheets)
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup seedless raspberry jam or preserves
- 1 ½ cups white chocolate chips or chopped bar chocolate
- 1 tablespoon coconut oil (or shortening)
- Optional: Freeze-dried raspberries, crushed, for garnish
After making these countless times, I’ve learned a few ingredient secrets. Don’t skip the full-fat cream cheese—the low-fat version can make the mixture too soft and hard to handle. For the jam, seedless is absolutely crucial; those tiny seeds can ruin the smooth, luxurious texture. And for the white chocolate, quality matters! I’ve tried bargain chips that seized up, but a good-quality bar or chips with real cocoa butter melt like a dream and taste infinitely better.
Equipment Needed
- Hand mixer or stand mixer
- Medium and large mixing bowls
- Rimmed baking sheet
- Parchment paper or silicone baking mat
- Small microwave-safe bowl
- Fork or dipping tools
- Cooling rack
You don’t need fancy equipment here, but a few things make life easier. The hand mixer is my MVP for getting the cream cheese perfectly smooth and lump-free—you could mix by hand, but it’s a serious arm workout. Lining your baking sheet with parchment is non-negotiable; I learned the hard way when a batch stuck terribly to wax paper. And for dipping, a simple fork works, but I find using two forks to roll the ball makes for a cleaner coating with less excess chocolate pooling at the bottom.
Step-by-Step Instructions
First, let’s make the cheesecake center. In your mixing bowl, beat that softened cream cheese until it’s completely smooth and creamy, about a minute. This is where patience pays off—no lumps! Then, beat in the powdered sugar and vanilla until just combined. Gently fold in the graham cracker crumbs with a spatula; I switch tools here because the mixer can overwork them and make the texture pasty. Finally, swirl in the raspberry jam. Don’t over-mix! You want beautiful, flavorful ribbons, not a uniformly pink dough. The mixture will be soft. Cover the bowl and chill it for at least one hour, but I often let it go for two. Trust me, this chilling time is the secret to them being rollable and not a sticky mess on your hands.
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