If you’re looking for a dessert that’s rich, elegant, and surprisingly easy to make, Chocolate Raspberry Cheesecake Balls are the perfect treat. They combine the creamy decadence of cheesecake with the bright, fruity pop of raspberries—all wrapped in a smooth chocolate shell. These bite-sized delights are ideal for parties, holiday platters, edible gifts, or simply keeping in the freezer for whenever your sweet tooth calls.
What makes this recipe especially appealing is that it requires no baking and minimal ingredients, yet the end result tastes like something straight from a high-end confectionery shop.
Why Raspberry and Chocolate Work So Well Together
Raspberry and chocolate are a classic pairing for a reason. The berries bring a natural tartness that cuts through the richness of the cream cheese and chocolate coating. This balance ensures every bite is sweet but never overwhelming. The subtle tang of cream cheese only enhances this harmony, making the cheesecake balls irresistibly smooth and flavorful.
Ingredients You’ll Need
This recipe keeps things simple, relying on a handful of core ingredients:
8 oz (225 g) cream cheese, softened
1 cup crushed graham crackers or vanilla cookie crumbs
½ cup powdered sugar
1 teaspoon vanilla extract
¾ cup fresh raspberries (or thawed frozen raspberries, drained well)
2 cups chocolate chips or melting chocolate
1 tablespoon coconut oil (optional, for smoother melting)
You can also add optional ingredients like mini chocolate chips, raspberry extract, or crushed freeze-dried raspberries for added flavor intensity.
How to Make Chocolate Raspberry Cheesecake Balls
1. Prepare the Cheesecake Base
In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until the mixture becomes creamy and lump-free.
2. Add the Raspberries
Gently fold the raspberries into the cream cheese mixture. Some berries will break apart, which is perfect—it distributes flavor throughout. Just be careful not to overmix or it will become too wet.
3. Add the Cookie Crumbs
Stir in the crushed graham crackers or cookie crumbs until the mixture thickens and becomes scoopable. The crumbs help absorb excess moisture and give structure to the balls.
4. Chill the Mixture
Refrigerate the mixture for 20–30 minutes. This firms it up, making it easier to roll.
5. Roll Into Balls
Scoop out about a tablespoon of the chilled mixture and roll it between your palms to form balls. Place them on a parchment-lined tray.
Freeze for 15 minutes to help them hold their shape when dipped in chocolate.
6. Melt the Chocolate
In a microwave-safe bowl, melt the chocolate chips (with the optional coconut oil) in 20–30 second intervals, stirring between each round until smooth.
7. Dip the Cheesecake Balls
Using a fork or dipping tool, lower each ball into the melted chocolate, letting excess drip off. Set the coated balls back on the parchment.
8. Decorate and Set
Before the chocolate hardens, sprinkle the tops with crushed freeze-dried raspberries, white chocolate drizzle, or a dusting of cocoa powder.
Let the balls set at room temperature or pop them in the fridge for quicker firming.
Tips for Success
Keep ingredients cold to help the balls stay firm during dipping.
Drain frozen raspberries well to avoid excess moisture.
Use high-quality chocolate for a smoother, shinier shell.
Store in the fridge for up to 5 days or freeze for up to 2 months.
Serving Ideas
Chocolate Raspberry Cheesecake Balls make a stunning addition to:
Dessert boards
Holiday cookie trays
Valentine’s Day treats
Baby showers or bridal parties
Gifts packaged in elegant boxes or bags
Their small size makes them perfect for portion control, though resisting a second (or third!) one can be a challenge
