If you love no-bake desserts that are creamy, fruity, and dipped in chocolate, these cheesecake bites with white chocolate and raspberry are going to be your new obsession. I made these for a summer gathering once, and they were gone within minutes! The combination of tangy raspberry jam, smooth cream cheese, and sweet white chocolate creates an indulgent little bite that feels fancy but is secretly super easy to make.
Whether you’re hosting a party, need a last-minute dessert, or just want to treat yourself, these cheesecake bites deliver flavor and fun without turning on the oven.
Why You’ll Love These Bites
- No-bake & beginner-friendly – No oven, no water bath, no stress!
- Irresistible flavor combo – Sweet white chocolate + tart raspberry = match made in heaven.
- Perfect for any occasion – Great for gifting, potlucks, parties, or fridge snacking.
- Bite-sized bliss – Easy to serve, easy to eat, and even easier to love.
Ingredients You’ll Need
- 1 cup crushed graham crackers – Gives that signature cheesecake base flavor.
- 225 g softened cream cheese – The creamy star of the show.
- ½ cup powdered sugar – For just the right amount of sweetness.
- ½ cup raspberry jam – Use seedless for a smooth texture.
- 225 g melted white chocolate – For dipping each chilled bite.
- ¼ cup crushed freeze-dried raspberries – Adds a pretty finish and extra flavor.
How to Make White Chocolate Raspberry Cheesecake Bites
Step 1: Mix the Cheesecake Base
In a medium bowl, stir together the crushed graham crackers, softened cream cheese, and powdered sugar until smooth and fully combined. It should look like thick, creamy dough.
Step 2: Add the Raspberry Flavor
Gently fold in the raspberry jam with a spatula. Mix until evenly combined. Then, place the bowl in the fridge to chill for 30 minutes — this makes it easier to shape.
Step 3: Shape the Bites
Using your hands or a small cookie scoop, roll the chilled mixture into 2.5 cm (1-inch) balls. Place them on a parchment-lined tray and freeze for 15 minutes so they firm up before dipping.
Step 4: Dip and Decorate
Melt the white chocolate in the microwave or over a double boiler. Dip each chilled ball into the melted chocolate using a fork or dipping tool. Tap off excess and place on a tray lined with parchment paper. While the chocolate is still wet, sprinkle with crushed freeze-dried raspberries.
Step 5: Let Them Set
Let the bites sit at room temperature until the chocolate hardens, or refrigerate for quicker setting. Once set, they’re ready to serve!
Tips for Success
- Soften the cream cheese: This helps everything mix together smoothly without lumps.
- Chill the dough: Skipping the chill time will make rolling messy — cold dough is easier to handle.
- Use good-quality white chocolate: It melts better and tastes richer.
- Freeze-dried raspberries: Not just pretty — they add a delicious tart crunch!
Storage and Serving
- Store your cheesecake bites in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze them in a single layer, then transfer to a container — they keep well for up to 1 month.
- Serve chilled or let sit for a few minutes at room temperature for a softer texture.
Final Thoughts
These white chocolate raspberry cheesecake bites are the kind of treat that makes people say, “Wait, you made these yourself?” Creamy, fruity, and wrapped in chocolate, they’re everything you want in a no-bake dessert. Plus, you don’t even have to turn on the oven. Just chill, dip, sprinkle, and enjoy the delicious results!