White Chocolate Raspberry Cheesecake Balls: Your New Favorite Dessert Bite

White Chocolate Raspberry Cheesecake Balls coated in glossy white chocolate, garnished with freeze-dried raspberries, and arranged on a elegant serving plate.

Satisfy your sweet tooth without derailing your Weight Watchers journey with these White Chocolate Raspberry Cheesecake Balls! Combining creamy low-fat cheesecake, tart raspberries, and a delicate white chocolate coating, these bite-sized treats are perfect for parties, snacks, or a luxurious dessert. You can indulge in decadence while staying on track. Quick to prepare and freezer-friendly, they’re a must-try for anyone craving a guilt-free delight.

Why You’ll Love This Recipe

  • Low-Point Luxury: Creamy, fruity, and coated in white chocolate—all under 2 SmartPoints!
  • No-Bake & Easy: Ready in 30 minutes with minimal prep.
  • Versatile: Customize with different berries or chocolate coatings.
  • Crowd-Pleasing: Perfect for holiday gatherings or meal prep.

Ingredients

  • 8 oz reduced-fat cream cheese (softened)
  • 1/4 cup powdered sugar substitute (e.g., Swerve)
  • 1 tsp vanilla extract
  • 1/2 cup fresh raspberries (mashed, or sugar-free raspberry preserves)
  • 3/4 cup graham cracker crumbs (use low-fat or almond flour for fewer points)
  • 1/2 cup sugar-free white chocolate chips (e.g., Lily’s)
  • 1 tsp coconut oil (for melting chocolate)
  • Optional garnish: Freeze-dried raspberry powder, crushed nuts, or extra graham crumbs.

Instructions

Prepare the Cheesecake Mixture

  1. In a bowl, beat softened cream cheese, powdered sugar substitute, and vanilla until smooth.
  2. Gently fold in mashed raspberries (or preserves) and graham cracker crumbs until combined.

Form the Balls

  1. Roll mixture into 24 small balls (about 1 tsp each). Place on a parchment-lined tray.
  2. Freeze for 15–20 minutes to firm up.

Coat in White Chocolate

  1. Melt sugar-free white chocolate chips with coconut oil in a microwave-safe bowl (20-second bursts, stirring between intervals).
  2. Dip each chilled ball into the melted chocolate using a fork. Return to the tray.
  3. Sprinkle with garnish (e.g., freeze-dried raspberry) before the chocolate sets.

Chill & Serve

  1. Refrigerate for 10 minutes to set the coating.
  2. Serve chilled or store in an airtight container for up to 1 week.

Nutritional Information

(Per ball)

  • Calories: 45
  • Protein: 1g
  • Carbs: 5g
  • Fat: 2g
  • Fiber: 1g
  • WW SmartPoints: 1 (with sugar-free chocolate) or 2 (using regular white chocolate).

Tips for Success

  • Texture Hack: If the mixture is too soft, add 1–2 tbsp almond flour.
  • Double Dip: For extra crunch, roll balls in crushed nuts after chocolate coating.
  • Freezer-Friendly: Freeze undipped balls for up to 3 months; thaw and coat before serving.
  • Berry Swap: Use strawberries or blackberries for a twist.

Why This Recipe Works for Weight Watchers

  • Reduced-Fat Cream Cheese: Cuts calories without sacrificing creaminess.
  • Sugar-Free Swaps: White chocolate and sweeteners keep points low.
  • Portion Control: Small, satisfying bites prevent overindulgence.

Serving Ideas

  • Dessert Platter: Pair with fresh berries and a dollop of light whipped cream.
  • Gift Idea: Package in a festive box for a thoughtful WW-friendly treat.
  • Midnight Snack: Keep a stash in the freezer for cravings.

These White Chocolate Raspberry Cheesecake Balls are proof that indulgence and wellness can coexist. With their velvety texture and burst of fruity flavor, they’re sure to become a staple in your recipe rotation. Whip up a batch today and savor the sweet side of staying on plan!

White Chocolate Raspberry Cheesecake Balls: Your New Favorite Dessert Bite
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White Chocolate Raspberry Cheesecake Balls: Your New Favorite Dessert Bite

Recipe by 2mrecipes
Servings

20-24

servings
Prep time

20

minutes
Cooking time
Calories

45

kcal

Ingredients

  • 8 oz reduced-fat cream cheese (softened)

  • 1/4 cup powdered sugar substitute (e.g., Swerve)

  • 1 tsp vanilla extract

  • 1/2 cup fresh raspberries (mashed, or sugar-free raspberry preserves)

  • 3/4 cup graham cracker crumbs (use low-fat or almond flour for fewer points)

  • 1/2 cup sugar-free white chocolate chips (e.g., Lily’s)

  • 1 tsp coconut oil (for melting chocolate)

  • Optional garnish: Freeze-dried raspberry powder, crushed nuts, or extra graham crumbs.

Instructions

  • Prepare the Cheesecake Mixture
    In a bowl, beat softened cream cheese, powdered sugar substitute, and vanilla until smooth.
    Gently fold in mashed raspberries (or preserves) and graham cracker crumbs until combined.
  • Form the Balls
    Roll mixture into 24 small balls (about 1 tsp each). Place on a parchment-lined tray.
    Freeze for 15–20 minutes to firm up.
  • Coat in White Chocolate
    Melt sugar-free white chocolate chips with coconut oil in a microwave-safe bowl (20-second bursts, stirring between intervals).
    Dip each chilled ball into the melted chocolate using a fork. Return to the tray.
    Sprinkle with garnish (e.g., freeze-dried raspberry) before the chocolate sets.
  • Chill & Serve
    Refrigerate for 10 minutes to set the coating.
    Serve chilled or store in an airtight container for up to 1 week.

Notes

  • Texture Hack: If the mixture is too soft, add 1–2 tbsp almond flour.
    Double Dip: For extra crunch, roll balls in crushed nuts after chocolate coating.
    Freezer-Friendly: Freeze undipped balls for up to 3 months; thaw and coat before serving.
    Berry Swap: Use strawberries or blackberries for a twist.

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