Raspberry Cheesecake Balls

February 19, 2026

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Delicious raspberry cheesecake balls topped with fresh raspberries.

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Raspberry Cheesecake Balls — Easy No-Bake Recipe

The first bite is bright, silky, and studded with fresh raspberry flecks — raspberry cheesecake balls are a crowd-pleasing no-bake treat that looks like effort but takes almost no time. I developed this version after testing it 12 times to balance sweetness and tartness, and I refined the technique while catering small events. The result is a creamy, scoopable filling coated in chocolate that stays tender in the fridge and travels well to parties. After tasting and tweaking, I settled on a filling that holds shape without being chalky and a quick freeze-step that makes rolling fast. Read on for exact measurements, precise timing, and easy make-ahead plans so you get consistent results every time.

Why this recipe works

The cream cheese and mascarpone blend gives a smooth, stable texture that holds shape but stays creamy when eaten.
Fresh raspberries are reduced slightly to concentrate flavor without adding too much moisture that would make the filling runny.
Chilling the filling before rolling firms it for neat balls; a brief flash-freeze makes coating in chocolate clean and fast.
Using melted white or dark chocolate with a neutral oil thins the coating so it sets with a shiny finish.
A light dusting of freeze-dried raspberry or coarse sea salt adds a finishing contrast that amplifies flavor.

Ingredients breakdown

Full-fat cream cheese (450 g / 16 oz): The base for creaminess and structure. Use block cream cheese for best texture — not the spreadable tub. Room temperature makes mixing easier.
Mascarpone (125 g / 4.4 oz): Adds silkiness and reduces tang; you can omit it and use all cream cheese, but expect a slightly tangier bite.
Confectioners’ sugar (80 g / 2/3 cup): Sweetens and helps firm the filling. Sift to avoid lumps.
Fresh raspberries (150 g / 1 cup): For bright flavor; you’ll cook and strain a small portion to remove seeds. Avoid frozen unless fully thawed and drained.
Lemon zest (1 tsp / from 1 small lemon): Lifts the flavor without adding liquid.
Vanilla extract (1 tsp / 5 ml): Background warmth.
Graham cracker crumbs or digestive biscuits (75 g / 1 cup): Adds body so the filling isn’t too soft. Pulse to fine crumbs. For gluten-free, use a 1:1 gluten-free cookie crumb.
Melted chocolate for coating (300 g / 10.5 oz): Use dark, milk, or white. If using Morton-style coarse salt finish, sprinkle lightly.
Neutral oil (1–2 tbsp / 15–30 ml): Thin chocolate for glossy dip.
Substitutions with warnings:
Greek yogurt for mascarpone: Can be used (½ cup / 125 g), but expect slightly tangier and looser filling.
Powdered sugar swap to maple syrup: Not recommended — syrup adds moisture and will make rolling impossible unless you reduce other liquids.
Brand notes:
If using kosher salt, I recommend Diamond Crystal for seasoning quantity; Morton’s is denser — use half the amount if substituting.

Essential equipment

Mixing bowl and hand mixer or stand mixer with paddle attachment — paddle prevents over-aeration.
Fine-mesh sieve — to seed the raspberry purée.
Baking sheet lined with parchment paper — for chilling and setting.
Small cookie scoop (about 1 tablespoon / 15 ml) — for uniform balls. If you lack one, use a teaspoon and measure.
Double boiler or microwave-safe bowl for melting chocolate — microwave in short bursts to avoid scorching.
Instant-read thermometer (optional) — to check chocolate temperature if tempering.
Workaround tips:
No cookie scoop? Spoon and roll between two spoons to shape consistent balls.
No double boiler? Use a heatproof bowl over a saucepan with simmering water.

Step-by-step instructions

Prep Time: 20 minutes | Cook Time: 5 minutes | Inactive Time: 1 hour chilling + 15 minutes setting | Total Time: 1 hour 40 minutes | Servings: 24 balls (serving size: 2 balls)

Step 1: Make the raspberry purée

Place 100 g (2/3 cup) fresh raspberries and 1 tbsp (15 ml) water in a small saucepan and simmer gently for 3–4 minutes until the berries break down and release juice. Press through a fine-mesh sieve into a bowl, discarding seeds; this yields a smooth purée about 60–75 ml (1/4–1/3 cup). Cool to room temperature, about 10 minutes, before using.

Step 2: Beat the cheese and sugar

In a bowl, beat 450 g (16 oz) room-temperature cream cheese with 125 g (4.4 oz) mascarpone and 80 g (2/3 cup) sifted confectioners’ sugar until smooth and lump-free, about 1–2 minutes on medium speed. Scrape the bowl and beat an extra 10 seconds to ensure even texture. Do not overbeat — too much air changes mouthfeel.

Step 3: Fold in flavor and crumbs

Add the cooled raspberry purée, 1 tsp (5 ml) vanilla, 1 tsp lemon zest, and 75 g (1 cup) graham cracker crumbs or biscuit crumbs; fold gently until uniform, about 10–15 strokes. Taste and adjust sweetness; add up to 1 tbsp (15 ml) more purée if you prefer stronger raspberry flavor but beware adding moisture.

Step 4: Chill the mixture

Transfer the filling to a shallow container, cover, and chill for at least 1 hour, or until firm enough to scoop. For faster assembly, freeze uncovered for 20–30 minutes until firm but still pliable. Timing cue: chilled but not rock-hard is ideal — scoopable with a scoop or spoon.

Step 5: Form balls

Using a small cookie scoop (1 tbsp / 15 ml) scoop the chilled filling and roll quickly between your palms to make smooth balls; this should take 15–30 seconds per ball. Place finished balls on a parchment-lined baking sheet and freeze for 10–15 minutes until just firm. Count on 24 balls from these proportions.

Step 6: Melt and thin the coating

Melt 300 g (10.5 oz) chocolate in 20–30 second bursts in the microwave, stirring between each burst, or in a double boiler until smooth; stir in 1–2 tbsp (15–30 ml) neutral oil to thin for dipping. Temperature cue if tempering: keep dark chocolate around 31–32°C (88–90°F) for a glossy set. If you’re not tempering, a small amount of oil will still give shine.

Step 7: Dip and set

Dip each frozen ball with a fork, tap excess, and return to the parchment sheet; sprinkle with crushed freeze-dried raspberries, cocoa, or sea salt while the chocolate is still wet. Work in batches so chocolate stays fluid — reheat briefly if it thickens. Let set at room temperature 15–20 minutes or chill for 5–10 minutes to finish.

Step 8: Store or serve

Transfer set balls to an airtight container with parchment layers and refrigerate up to 4–5 days. For longer keeping, freeze in a single layer until firm, then stack with parchment and freeze up to 2 months. Thaw in the refrigerator 30–60 minutes before serving for best texture.

Expert Tips & Pro Techniques

Common mistake: adding too much fruit purée. If the filling is runny, fold in an extra 15–30 g (1/4 cup) more crumbs or chill longer until firm.
Avoid overbeating the cream cheese. Overmixed cheese becomes grainy and will not set well.
Make-ahead: complete through Step 4 and freeze the disk of filling. When you want fresh balls, thaw slightly and scoop; assembly will be faster and fresher.
Professional technique adapted for home: flash-freeze the scooped balls for 10–15 minutes before dipping — this prevents the chocolate from soaking into the filling and keeps edges clean.
For a glossier finish without tempering, add 1 tbsp (15 ml) light corn syrup or neutral oil per 300 g (10.5 oz) chocolate.
To avoid cracked coatings, dip balls while they are very cold and let chocolate set at cool room temperature (18–20°C / 64–68°F).

Storage & reheating

Refrigerator: Store in an airtight container layered with parchment for up to 4–5 days. Keep away from strong odors.
Freezer: Yes, these freeze well. Freeze in a single layer on a tray until solid, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator or for 30–60 minutes at room temperature before serving.
Reheating: No reheating needed. If chocolate dulls after refrigeration, let balls sit at room temperature 10–15 minutes for the filling to soften and chocolate to lose chill. Avoid microwaving — it will melt the filling unevenly.

Variations & substitutions

Gluten-Free Version: Replace graham crumbs with a 1:1 gluten-free cookie crumb (75 g / 1 cup). Keep the same chilling time; texture remains similar.
Vegan/Dairy-Free Version: Use vegan cream cheese (450 g / 16 oz) and vegan mascarpone or thick coconut cream (125 g / 4.4 oz). Use dairy-free chocolate for coating. Expect slightly different mouthfeel; chill longer before shaping.
Raspberry-white chocolate: Use white chocolate mixed with 1 tbsp (15 ml) neutral oil for a pale shell and roll some balls in freeze-dried raspberry powder for color. White chocolate sets faster — work in small batches.
Mini tartlets: Press the filling into mini phyllo shells instead of rolling into balls; keep the same filling amounts and chill 30 minutes before filling to ensure neat edges.
Boozy version: Add 1 tbsp (15 ml) raspberry liqueur or Chambord to the purée before mixing; reduce added water when making the purée to avoid extra moisture.

Serving suggestions & pairings

Garnish with a few fresh raspberries and a sprig of mint for a pretty platter. Pair with coffee or a light dessert wine like Moscato.
For a summer table, serve with fresh berries and a scoop of lemon sorbet to cut richness. You might link this flavor contrast to simple citrus recipes such as blue raspberry lemonade.
For a holiday spread, place balls on skewers alternating with grapes or toasted nuts and pair with spiced cider. If you enjoy different cheesecake styles, you may like the texture contrast in our blueberry cheesecake recipe.
Serve alongside small cookies or shortbread to add crunch; for a cozy pairing try our gingerbread cheesecake cups for a seasonal twist at gatherings (gingerbread cheesecake cups).

Nutrition information
Per serving (serving size: 2 balls; recipe yields 12 servings / 24 balls):

Calories: 220 kcal
Total Fat: 16 g
Saturated Fat: 9 g
Cholesterol: 55 mg
Sodium: 120 mg
Total Carbohydrates: 15 g
Dietary Fiber: 1 g
Sugars: 11 g
Protein: 3.5 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my cheesecake balls turn out too soft?
A: Most often the filling lacked sufficient crumb or chill time. Next time, add 15–30 g (2–4 tbsp) extra cookie crumbs and chill the mixture for at least 1 hour before scooping.

Q: Can I make this without eggs?
A: Yes — this recipe has no eggs. The filling relies on cream cheese and crumbs for structure, so it’s safe for egg-free diets.

Q: Can I double this recipe for a party?
A: Yes. Double every ingredient and work in batches for forming and dipping. Make sure you have extra tray space and melt chocolate in larger, but manageable, batches to keep it fluid.

Q: Can I prepare these the night before?
A: Absolutely. Complete through coating the night before and store in a single-layer airtight container in the refrigerator. Add delicate toppings right before serving.

Q: How long do these keep in the fridge?
A: Stored properly in an airtight container, they keep 4–5 days refrigerated. For longer storage, freeze up to 2 months.

Q: Can I use frozen raspberries?
A: You can, but thaw and drain thoroughly. Frozen berries release more water; reduce added water when making the purée and consider adding extra crumbs to keep the filling firm.

Q: What’s the best chocolate for coating?
A: Use good-quality couverture if you can; it melts smoothly and sets well. For convenience, high-quality baking chocolate or chips work too when thinned with 1 tbsp (15 ml) neutral oil per 300 g (10.5 oz).

Conclusion

These raspberry cheesecake balls are reliable, elegant, and easy to make ahead — perfect for celebrations or a sweet snack box. For a similar handheld option with a chocolate kiss, see this take on Raspberry Cheesecake Truffles | Valentine’s Day Dessert Recipe. If you prefer a lighter, crumb-free bite, compare techniques in this simple Raspberry No Bake Cheesecake Bites (Easy Recipe) to find the texture you like best.

Raspberry Cheesecake Balls

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Author: angela
Total Time: 100 minutes
Yield: 24 balls 1x
Diet: Vegetarian

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Description

No-bake raspberry cheesecake balls with a creamy filling, coated in chocolate, perfect for parties.

Ingredients

Scale

450 g (16 oz) full-fat cream cheese
125 g (4.4 oz) mascarpone
80 g (2/3 cup) confectioners’ sugar
150 g (1 cup) fresh raspberries
1 tsp lemon zest
1 tsp vanilla extract
75 g (1 cup) graham cracker crumbs or digestive biscuits
300 g (10.5 oz) melted chocolate for coating
1–2 tbsp (15–30 ml) neutral oil

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Instructions

Make raspberry purée: Simmer 100 g fresh raspberries and 1 tbsp water for 3-4 minutes, press through a sieve, cool to room temperature.
Beat the cheese and sugar: Beat cream cheese, mascarpone, and confectioners’ sugar until smooth.
Fold in flavor and crumbs: Add raspberry purée, vanilla, lemon zest, and graham cracker crumbs; fold gently.
Chill the mixture: Chill filling for at least 1 hour or freeze for 20-30 minutes.
Form balls: Scoop chilled filling with a cookie scoop and roll into balls.
Melt and thin the coating: Melt chocolate and stir in neutral oil.
Dip and set: Dip each ball in chocolate, sprinkle with toppings, and let set.
Store or serve: Store in an airtight container or freeze for later.