Raspberry Cheesecake Bonbons

These Raspberry Cheesecake Bonbons are a melt-in-your-mouth delight! A crisp white chocolate shell, a creamy cheesecake filling with real raspberries, and a soft biscuit base—every bite is pure indulgence. They’re the perfect no-bake treat for special occasions, or when you just want something sweet and elegant.

I first made these bonbons during Ramadan, inspired by my love for delicate desserts that look as good as they taste. There’s something so satisfying about popping one of these into your mouth and experiencing the smooth, tangy cheesecake, the richness of white chocolate, and the juicy burst of raspberry. Plus, they’re surprisingly easy to make with just a few ingredients!

Let’s get started!

INGREDIENTS

For the white chocolate shell:

• 200g white chocolate (melted)

For the cheesecake filling:

• 150g cream cheese (room temperature)
• 100ml whipped cream
• 50g icing sugar
• 50g fresh raspberries (mashed)

No-bake biscuit base:

• 100g ground biscuits (like digestive or tea biscuits)
• Remaining cheesecake filling

Decorations:

• Fresh raspberries
• Dark chocolate leaves (optional)

MAKE THE WHITE CHOCOLATE SHELL

First, melt the white chocolate and carefully coat the inside of a spiral silicone cake mold. Swirl the chocolate around to ensure even coverage. Place the mold in the freezer to set while you prepare the filling.

PREPARE THE CHEESECAKE FILLING

Then, in a bowl, mix the cream cheese, icing sugar, and whipped cream until smooth and creamy. Gently fold in the mashed raspberries for a fruity burst of flavor. Once combined, take the chilled chocolate molds and fill them with this cheesecake mixture, leaving some space at the top for the biscuit base.

MAKE THE NO-BAKE BISCUIT BASE

In order to create the perfect base, mix the remaining cheesecake filling with ground biscuits until a firm dough forms. Roll it out and cut small circles that match the size of your bonbons.

aSSEMBLY THE BONBONS

Firstly, place the biscuit circles over the cheesecake filling in the molds, pressing gently to secure them. This will create a delicious base that holds everything together. Then, transfer the molds back in the freezer for at least 2 hours, or until fully set.

DECORATE AND SERVE

Now, Carefully remove the bonbons from the silicone mold. Top each one with a fresh raspberry and, if you’d like, add dark chocolate leaves for an elegant touch. You can use a silicone mold for the leaves or simply pipe melted chocolate onto parchment paper and let it set.

Store the bonbons in the fridge until ready to serve. Enjoy these creamy, fruity, and chocolatey bites!

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I hope you love these Raspberry Cheesecake Bonbons as much as I do! Let me know in the comments—would you try them with a different fruit, or is raspberry your favorite? 🍓

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