Introduction

White Chocolate Raspberry Cheesecake Bites are a delightful treat perfect for any occasion. These bite-sized desserts combine creamy cheesecake with sweet white chocolate and fresh raspberry flavor for a refreshing, elegant snack.

A plate of smooth white chocolate truffles arranged closely together on a white marbled surface, each truffle is round with a creamy white chocolate outer layer, decorated with thin red chocolate lines drizzled over the top in a random pattern, and topped with small clusters of crushed red berry pieces and light dustings of powdered sugar, giving a textured and festive look to each truffle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese (softened)
12 oz white chocolate (chopped or chips)
1 cup fresh raspberries (mashed)
1 cup graham cracker crumbs
1/2 cup powdered sugar

Instructions

Step 1: Prepare the graham cracker crumbs by breaking up any clumps in a bowl.
Step 2: In a large mixing bowl, combine the softened cream cheese and powdered sugar using an electric mixer until smooth.
Step 3: Gently fold the mashed raspberries into the cream cheese mixture.
Step 4: Chill the mixture for about an hour, then form it into small balls about 1 inch in diameter and place them on a parchment-lined baking sheet.
Step 5: Freeze the balls for about 30 minutes to firm them up.
Step 6: Melt the white chocolate in a microwave-safe bowl, stirring in short intervals until smooth.
Step 7: Dip the frozen cheesecake balls into the melted white chocolate, coating them completely, and place them back on the parchment paper to set.
Step 8: Refrigerate until the chocolate coating is firm, then serve and enjoy.

Tips & Variations

Use fresh or frozen raspberries depending on availability; thaw frozen raspberries before mashing.
For a crunchy texture, roll the cheesecake balls in graham cracker crumbs before dipping in chocolate.
Try dark or milk chocolate as an alternative coating for a different flavor profile.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 weeks; thaw in the refrigerator before serving. Reheat is not recommended as it may affect texture.

How to Serve

A close-up view of multiple round white chocolate truffles placed on a white marbled surface, each truffle has a smooth white chocolate coating with thin red lines drizzled artistically across the top and sides; the top of each truffle is garnished with small red crumb-like pieces and a light dusting of white powder, creating a textured contrast over the smooth white base. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this recipe?

Yes, you can use frozen raspberries, but make sure to thaw and drain any excess liquid before mashing to avoid a watery texture.

How do I prevent the white chocolate from melting too quickly?

Keep the cheesecake bites refrigerated until serving and avoid touching the coating with warm hands. Using tempered chocolate can also help maintain a firm coating at room temperature.

White Chocolate Raspberry Cheesecake Bites Recipe

Print Recipe

★★★★★

4.8 from 135 reviews

Delight in these creamy and luscious White Chocolate Raspberry Cheesecake Bites, perfect for an elegant appetizer or a sweet treat. Bursting with fresh raspberries folded into a smooth cream cheese base, coated with rich melted white chocolate, and resting on a crumbly graham cracker crust, these cheesecake bites are easy to prepare and sure to impress.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 15 minutes (including melting chocolate)
Total Time: 1 hour 45 minutes (including chilling and freezing)
Yield: Approximately 20–24 bites 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cheesecake Mixture

8 oz cream cheese, softened
1/2 cup powdered sugar
1 cup fresh raspberries, mashed

Coating & Crust

12 oz white chocolate, chopped or chips
1 cup graham cracker crumbs

Instructions

Prepare Graham Cracker Crumbs: Break up any clumps in the graham cracker crumbs in a bowl to ensure a fine, even crust texture.
Make Cheesecake Mixture: In a large mixing bowl, use an electric mixer to combine the softened cream cheese and powdered sugar. Beat until the mixture is smooth and creamy.
Fold in Raspberries: Gently fold the mashed fresh raspberries into the cream cheese mixture, taking care not to overmix to keep the ripples of raspberry intact.
Chill and Shape: Chill the cheesecake mixture in the refrigerator for about one hour to firm up. Then, scoop and roll the mixture into small balls about 1 inch in diameter and place them on a baking sheet lined with parchment paper.
Freeze the Bites: Place the formed cheesecake balls in the freezer for 30 minutes to allow them to firm up and hold their shape better during coating.
Melt White Chocolate: Melt the white chocolate in a microwave-safe bowl by heating in short 20-30 second intervals, stirring in between until smooth and fully melted. This ensures you do not burn the chocolate.
Coat Bites: Dip each frozen cheesecake ball into the melted white chocolate, coating completely, and place back on parchment paper to set. Refrigerate until the chocolate is firm before serving.

Notes

Use fresh raspberries for best flavor and vibrant color; frozen raspberries may add too much moisture.
Chilling the mixture before shaping helps maintain the bite-sized form and makes coating easier.
White chocolate can be tempered for a shinier finish, but simple melting works well for home preparation.
Store cheesecake bites in an airtight container in the refrigerator and consume within 3-4 days for freshness.
For a little crunch, you can lightly press graham cracker crumbs onto the chilled cheesecake balls before freezing.

Keywords: white chocolate, raspberry, cheesecake bites, no bake, dessert, creamy, sweet treat