Raspberry Cheesecake Balls are rich, bite-sized treats that combine the creamy decadence of cheesecake with the bright, tangy flavor of raspberries. These no-bake confections feature a smooth cheesecake filling, subtly sweetened and balanced with fruity notes, then rolled in crushed graham crackers, cookie crumbs, or white chocolate for an elegant finish. Perfect for dessert platters, party trays, or just a quick sweet fix, they bring all the flavor of classic raspberry cheesecake—without the oven. These little gems are not only delicious but also incredibly easy to make, with minimal ingredients and no baking required. The flavor combination of tart raspberries and creamy cheese filling is refreshingly indulgent, and their portable, poppable size makes them perfect for entertaining or gifting. Whether it’s for a party, picnic, or weekday treat, Raspberry Cheesecake Balls are sure to be a hit.
What Makes This Recipe Special?
Raspberry Cheesecake Balls bring together the best parts of cheesecake—creaminess, sweetness, and a hint of tang—in a simple, no-fuss format. They require no baking, can be made ahead, and are totally customizable. You can coat them in graham crackers, white chocolate, crushed freeze-dried raspberries, or even sprinkles for a colorful twist. These bites are elegant enough for events yet easy enough for a casual treat.
Cooking Time
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: About 18–20 balls
Ingredients
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries (or thawed frozen raspberries, drained)
- ¾ cup graham cracker crumbs (plus more for rolling)
- Optional coatings: melted white chocolate, cookie crumbs, freeze-dried raspberry powder, sprinkles
Instructions
1. Make the Cheesecake Mixture
In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and fluffy. Gently fold in the raspberries. They can be partially mashed for a swirled look or fully blended in for uniform flavor.
2. Add the Crumbs
Stir in the graham cracker crumbs until the mixture thickens and holds together like a soft dough. If the mixture is too soft, add a bit more crumbs until scoopable.
3. Chill the Dough
Cover and refrigerate the mixture for at least 1 hour to firm up. This helps make rolling easier and keeps the balls from being too sticky.
4. Shape and Coat
Once chilled, use a small cookie scoop or spoon to portion out the mixture. Roll into 1-inch balls. Coat each ball by rolling it in your choice of crushed graham crackers, cookie crumbs, or dip in melted white chocolate. Place on a parchment-lined tray.
Variations
- Chocolate Coating: Dip the balls in dark or white chocolate for a decadent twist.
- Nutty Crunch: Roll in finely chopped pistachios or almonds.
- Fruit Swap: Substitute raspberries with strawberries or blueberries.
- Graham-Free: Use crushed Oreos or vanilla wafers for a different texture.
- Holiday Style: Add festive sprinkles or tint the coating with natural food coloring.
Equipment You’ll Need
- Mixing bowl
- Hand mixer or spatula
- Measuring cups and spoons
- Cookie scoop or spoon
- Parchment paper
- Baking tray or plate for chilling
Nutritional Information (Per Ball)
- Calories: ~90
- Carbs: 7g
- Fat: 6g
- Protein: 1g
- Sugar: 5g
Note: Nutritional values vary depending on coatings used.
Storage Tips
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze in a single layer, then transfer to a sealed container. Thaw in the fridge before serving.
- Make Ahead: Prepare up to 3 days in advance; coat right before serving for the freshest texture.
My Cooking Experience
With over 4 years of experimenting in the kitchen, Raspberry Cheesecake Balls have become one of my favorite no-bake treats. They’re elegant, easy, and so versatile. I’ve made them for birthdays, showers, and even as a sweet snack for myself. The key is using ripe raspberries for that bright punch of flavor and chilling the dough long enough so the balls hold their shape. They always disappear fast—especially when coated in white chocolate.
Conclusion
Raspberry Cheesecake Balls are everything you love about cheesecake, simplified into fun, easy-to-make bites. They’re creamy, tangy, sweet, and endlessly customizable. Whether you’re serving them at a celebration or enjoying them as a weeknight treat, these little indulgences are sure to satisfy. Keep a batch in the fridge—you’ll be glad you did.
Raspberry Cheesecake Balls
Ingredients
Method
- In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and fluffy. Gently fold in the raspberries. They can be partially mashed for a swirled look or fully blended in for uniform flavor.
- Stir in the graham cracker crumbs until the mixture thickens and holds together like a soft dough. If the mixture is too soft, add a bit more crumbs until scoopable.
- Cover and refrigerate the mixture for at least 1 hour to firm up. This helps make rolling easier and keeps the balls from being too sticky.
- Once chilled, use a small cookie scoop or spoon to portion out the mixture. Roll into 1-inch balls. Coat each ball by rolling it in your choice of crushed graham crackers, cookie crumbs, or dip in melted white chocolate. Place on a parchment-lined tray.
Notes
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze in a single layer, then transfer to a sealed container. Thaw in the fridge before serving.
