Chocolate Raspberry Treats

This luscious no-bake sweet treat brings together velvety cheesecake, tart raspberry bits, and smooth white chocolate. It's the ultimate fancy dessert without any oven time—just what you need for a standout treat when company comes over.

I threw these cheesecake bites together for my sister's pre-wedding party and they vanished in seconds flat. Everyone goes crazy for the pretty pink specks from the berries and always bugs me to tell them how I made them.

Ingredients

• Graham cracker crumbs: Give that classic crunchy base that feels like the bottom of a real cheesecake
• Cream cheese: Must be completely soft at room temp so you won't get any lumps
• Powdered sugar: Blends in smoothly unlike regular sugar which can feel grainy
• Vanilla extract: Brings a cozy, rich undertone to the cheesecake flavor
• Fresh raspberries: Add that pop of color and zippy tang against the sweet stuff
• White chocolate chips: Used inside and as coating for that dreamy sweet finish
• Freeze-dried raspberries: Make a stunning topping with bold flavor punch

Step-by-Step Instructions

Whip Up the Cheesecake Mix:

Mix your room-temp cream cheese with powdered sugar and vanilla in a big bowl until it's completely smooth. Don't rush this part—getting all the lumps out now means your cheesecake bites will feel like silk in your mouth later.

Mix in the Dry Stuff:

Gently stir in graham crumbs and smashed raspberries with a light hand. Keep going until you see pretty pink streaks throughout, but don't go overboard—too much mixing makes everything heavy. Your mix should be soft but not runny.

Cool it Down:

Pop the bowl in your fridge for 30 minutes to firm up. This makes rolling way easier and helps the balls keep their shape. The mix should feel cool and slightly firm when you touch it.

Shape into Balls:

Grab tablespoon chunks of the cold mixture and roll them between your hands to make neat little spheres. Work fast so the mix doesn't get too warm and sticky. Set each ball on parchment paper with some space between.

Chill Thoroughly:

Let the shaped balls hang out in the fridge for a full hour. They need to be really cold and solid before you dip them. Touch test them—they should feel firm and cool.

Dip in White Chocolate:

Melt your white chocolate chips in short 20-second bursts, stirring each time until silky smooth. Use two forks to dunk each cold ball, let extra chocolate drip off, then place back on the parchment. Keep most balls in the fridge while you work on a few at a time.

Add the Pretty Topping:

Quickly sprinkle crushed freeze-dried raspberry bits over each ball while the chocolate's still wet. They'll stick to the coating as it hardens, making each bite look fancy and adding bursts of intense flavor.

Let Them Set:

Return your masterpieces to the fridge for at least 30 more minutes until the chocolate shell gets completely hard. They're done when the outside feels totally dry and firm to touch.

The first time I brought these to a family party, my grandma said they beat her famous cheesecake—and that's saying something! There's something magical about that mix of tart berries and creamy white chocolate that just works.

Storage Solutions

Keep these cheesecake bites in a sealed container in your fridge for up to 5 days. Let them sit out for 5-10 minutes before eating for the best flavor. If you need to stack them, put parchment between layers so they don't stick together or get smudged.

Tasty Twists

Switch things up by using strawberries, blueberries or blackberries when they're in season. For extra indulgence, throw some mini chocolate chips into your mix or drizzle dark chocolate over the white coating. During Christmas or Thanksgiving, add a pinch of cinnamon or nutmeg for a holiday vibe.

Serving Suggestions

Show off these treats on a white or mirrored plate for a fancy party look. They go great with coffee, sweet wine, or bubbly for special moments. Want to really impress? Arrange them on a dessert board with fresh berries, chocolate-dipped strawberries, and small cookies for a spread that looks like you spent hours making it.

Frequently Asked Questions

→ What if my mixture feels too soft?

Make sure the cream cheese isn’t too warm. Mix in graham cracker crumbs and chill everything for at least half an hour, so it firms up before shaping.

→ Can I replace fresh raspberries with frozen ones?

Sure! Just thaw them fully and drain excess moisture before mashing, so the mix doesn’t get too watery.

→ How do I melt white chocolate properly?

Microwave white chocolate chips in short 20-second bursts, stirring in between, or use a double boiler for gentle melting.

→ How long can I store these?

Keep the candies in a sealed container in the fridge for up to 5 days. Chilling helps them stay fresh and firm.

→ What can I top them with besides raspberries?

Crushed dried strawberries or finely chopped nuts can swap in for an added crunch and fun twist on flavor.

→ How do I make them vegan-friendly?

Use dairy-free white chocolate and plant-based cream cheese to get the same creamy results.