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White Chocolate Raspberry Cheesecake Balls Delight

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- 8 oz cream cheese, softened to room temperature - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup raspberry puree (use fresh or thawed frozen raspberries) - 1 cup crushed graham crackers - 1 cup white chocolate chips - 1 tablespoon coconut oil - Fresh raspberries for garnish (optional) When making cheesecake balls, quality matters. Choose full-fat cream cheese for creaminess. Look for a fine powdered sugar to avoid lumps. For the raspberry puree, fresh berries give the best flavor. If using frozen, ensure they are thawed and drained well. Pick high-quality white chocolate chips for a rich taste. Always check the dates on the packaging for freshness. The coconut oil should be pure and unrefined for the best results. If you have a dairy allergy, you can use vegan cream cheese. For a lower sugar option, try sugar substitutes like stevia or erythritol. Gluten-free graham crackers are available if you need a gluten-free version. You can also swap the white chocolate for dark chocolate if you prefer a deeper flavor. If you want to skip the coconut oil, you can use butter instead. {{ingredient_image_2}} To start, grab a large mixing bowl. Add 8 ounces of softened cream cheese. Use an electric mixer to beat it on medium speed. Mix until it is smooth and creamy without lumps. Next, slowly add 1 cup of powdered sugar. Keep mixing until it is fully blended. Then, pour in 1 teaspoon of vanilla extract and 1 cup of raspberry puree. Mix until the color is uniform and everything is combined. Now, take 1 cup of crushed graham crackers and fold them into the mixture. Use a spatula or wooden spoon for this. You want it to look like a thick batter. Cover the bowl with plastic wrap and chill it in the fridge for about 1 hour. This will help the mixture firm up. After your hour is up, take the bowl out of the fridge. Grab a tablespoon or cookie scoop to portion out the mixture. Roll each scoop between your hands to form a smooth ball. Place these balls on a parchment-lined baking sheet. Make sure they are spaced out well. This way, they won’t stick together while they chill. Now, let’s melt the white chocolate. In a microwave-safe bowl, add 1 cup of white chocolate chips and 1 tablespoon of coconut oil. Heat it in the microwave in 30-second intervals. Stir well between each interval until it is smooth and melted. Once it’s ready, take each cheesecake ball and dip it into the melted chocolate. Use a fork to help coat it evenly. Let any excess chocolate drip off before placing it back on the parchment sheet. For a finishing touch, drizzle any leftover melted chocolate over the balls. Then, if you like, put a fresh raspberry on top of each ball for extra color and flavor. Finally, return the baking sheet to the fridge for another 30 minutes to set the chocolate completely. To get the right texture for your cheesecake balls, use softened cream cheese. This makes mixing easy. Beat it until it’s smooth and creamy. Avoid lumps for a better final product. When you add the powdered sugar, do it slowly. This helps blend everything well. After adding the raspberry puree, mix until the color is uniform. Fold in the crushed graham crackers gently. This keeps the mixture thick and cohesive, making it easy to roll into balls. Refrigerate the mixture for about an hour. This helps it firm up, making shaping easier. One common mistake is not softening the cream cheese. This can lead to lumps in your mixture. Another mistake is skipping the refrigeration step. If you don’t chill the mixture, it will be too soft to roll. Make sure to coat each ball evenly in white chocolate. If you don’t, some bites may be dry. Lastly, don’t forget to garnish with fresh raspberries. It adds a nice touch and flavor that enhances the dish. You can easily change the flavor of your cheesecake balls. Try adding lemon or orange zest for a citrus kick. For chocolate lovers, mix in some cocoa powder. You can also use different fruit purees, like strawberry or blueberry. When it comes to toppings, you can use dark or milk chocolate instead of white. Chopped nuts or sprinkles can also add a fun crunch. If you like extra sweetness, drizzle some raspberry sauce over the finished balls. Pro Tips Chill for Better Texture: Ensure the mixture is well-chilled before rolling into balls. This will help them hold their shape better and make them easier to coat in chocolate. Quality White Chocolate Matters: Use high-quality white chocolate for coating. This will enhance the flavor and ensure a smooth, shiny finish. Experiment with Flavors: Feel free to add different flavors to the cream cheese mixture, such as lemon zest or almond extract, for a unique twist on the classic recipe. Storage Tips: Store the cheesecake balls in an airtight container in the refrigerator for up to a week. They can also be frozen for longer shelf life—just thaw before serving! {{image_4}} You can make these cheesecake balls even more fun. Try adding different flavors! - Chocolate: Mix in cocoa powder or melted dark chocolate for a rich taste. - Citrus: Add some lemon or lime zest for a zesty kick. - Nut: Fold in finely chopped nuts like almonds or walnuts for crunch. - Herbs: A hint of mint or basil can add a fresh twist. These flavors will give your cheesecake balls a unique twist. Not a fan of white chocolate? You have options! - Dark chocolate: Use dark chocolate for a richer flavor. - Milk chocolate: For a sweeter option, try milk chocolate. - Yogurt coating: Dip the balls in yogurt for a tangy touch. - Crushed nuts: Roll the balls in crushed nuts after dipping in chocolate. These coatings can change the taste and look of your treats. How you serve these cheesecake balls matters. Here are some ideas: - Sauces: Drizzle raspberry sauce or chocolate sauce on top. - Fruit: Serve with fresh berries for a lovely contrast. - Drinks: Pair with sparkling water or a fruity drink. - Platter: Arrange on a nice platter for a great presentation. These ideas will make your dessert more enjoyable for everyone. To keep your cheesecake balls fresh, place them in an airtight container. Line the container with parchment paper to avoid sticking. If you stack the balls, use more parchment between layers. This keeps them safe and tasty. In the fridge, your cheesecake balls will last about five days. Make sure they stay in that airtight container. If you store them in the freezer, they can last up to three months. Just remember to thaw them in the fridge before serving. You don’t need to reheat cheesecake balls. They taste best cold. If you want them a bit softer, let them sit at room temperature for about 10 minutes. This brings out their creamy texture and rich flavor. Enjoy them straight from the fridge or add a drizzle of raspberry sauce for an extra treat! Yes, you can make these cheesecake balls in advance. Prepare them up to two days ahead. After you coat them in white chocolate, store them in the fridge. This keeps them fresh and tasty. If you do not have raspberry puree, you can use other fruits. Strawberries or blueberries work great. You can also try using fruit jams or jellies. Just make sure it is smooth for the best texture. Yes, you can make these cheesecake balls gluten-free. Use gluten-free graham crackers instead of regular ones. Check the labels for other ingredients as well to ensure they are gluten-free. To get a smooth white chocolate coating, use high-quality chocolate chips. Mix them with coconut oil. Heat them slowly in the microwave. Stir often to keep the mixture smooth. You now have a complete guide to making White Chocolate Raspberry Cheesecake Balls. We covered ingredient selection, step-by-step instructions, and tips for success. Remember, choosing quality ingredients makes a big difference. Avoid common mistakes, and feel free to customize flavors. Proper storage keeps these treats fresh for longer. Enjoy making these delightful cheesecake balls any time. They are perfect for sharing or a sweet treat for yourself. Now, get cooking and impress everyone with your tasty creations!

WANT TO SAVE THIS RECIPE?

Get ready to indulge in a sweet treat that’s all about flavor! In this blog post, I will show you how to make White Chocolate Raspberry Cheesecake Balls. These little bites are easy to make and perfect for any occasion. Plus, I’ll share tips on selecting the best ingredients, customizing flavors, and storing them like a pro. Dive in and let’s create dessert magic together!

Why I Love This Recipe

  1. Deliciously Decadent: These cheesecake balls are the perfect combination of creamy cheesecake and sweet raspberry, all wrapped in a luscious white chocolate coating.
  2. Simple to Make: With easy-to-follow instructions, you can whip up these delightful treats in no time, making them a great option for both beginner and experienced bakers.
  3. Perfect for Any Occasion: Whether it’s a holiday party, a family gathering, or just a sweet treat for yourself, these cheesecake balls are sure to impress everyone.
  4. Customizable Garnish: You can easily adapt this recipe by adding different toppings or flavors, allowing you to create a unique dessert tailored to your taste.

Ingredients

Complete list of ingredients for White Chocolate Raspberry Cheesecake Balls

– 8 oz cream cheese, softened to room temperature

– 1 cup powdered sugar

– 1 teaspoon vanilla extract

– 1 cup raspberry puree (use fresh or thawed frozen raspberries)

– 1 cup crushed graham crackers

– 1 cup white chocolate chips

– 1 tablespoon coconut oil

– Fresh raspberries for garnish (optional)

Tips for selecting the best quality ingredients

When making cheesecake balls, quality matters. Choose full-fat cream cheese for creaminess. Look for a fine powdered sugar to avoid lumps. For the raspberry puree, fresh berries give the best flavor. If using frozen, ensure they are thawed and drained well. Pick high-quality white chocolate chips for a rich taste. Always check the dates on the packaging for freshness. The coconut oil should be pure and unrefined for the best results.

Possible substitutions for allergens or preferences

If you have a dairy allergy, you can use vegan cream cheese. For a lower sugar option, try sugar substitutes like stevia or erythritol. Gluten-free graham crackers are available if you need a gluten-free version. You can also swap the white chocolate for dark chocolate if you prefer a deeper flavor. If you want to skip the coconut oil, you can use butter instead.

Step-by-Step Instructions

Detailed procedure for preparing the cheesecake mixture

To start, grab a large mixing bowl. Add 8 ounces of softened cream cheese. Use an electric mixer to beat it on medium speed. Mix until it is smooth and creamy without lumps. Next, slowly add 1 cup of powdered sugar. Keep mixing until it is fully blended. Then, pour in 1 teaspoon of vanilla extract and 1 cup of raspberry puree. Mix until the color is uniform and everything is combined. Now, take 1 cup of crushed graham crackers and fold them into the mixture. Use a spatula or wooden spoon for this. You want it to look like a thick batter. Cover the bowl with plastic wrap and chill it in the fridge for about 1 hour. This will help the mixture firm up.

Cooling and shaping the cheesecake balls

After your hour is up, take the bowl out of the fridge. Grab a tablespoon or cookie scoop to portion out the mixture. Roll each scoop between your hands to form a smooth ball. Place these balls on a parchment-lined baking sheet. Make sure they are spaced out well. This way, they won’t stick together while they chill.

Melting and coating with white chocolate

Now, let’s melt the white chocolate. In a microwave-safe bowl, add 1 cup of white chocolate chips and 1 tablespoon of coconut oil. Heat it in the microwave in 30-second intervals. Stir well between each interval until it is smooth and melted. Once it’s ready, take each cheesecake ball and dip it into the melted chocolate. Use a fork to help coat it evenly. Let any excess chocolate drip off before placing it back on the parchment sheet. For a finishing touch, drizzle any leftover melted chocolate over the balls. Then, if you like, put a fresh raspberry on top of each ball for extra color and flavor. Finally, return the baking sheet to the fridge for another 30 minutes to set the chocolate completely.

Tips & Tricks

Best practices for achieving the perfect texture

To get the right texture for your cheesecake balls, use softened cream cheese. This makes mixing easy. Beat it until it’s smooth and creamy. Avoid lumps for a better final product. When you add the powdered sugar, do it slowly. This helps blend everything well. After adding the raspberry puree, mix until the color is uniform. Fold in the crushed graham crackers gently. This keeps the mixture thick and cohesive, making it easy to roll into balls. Refrigerate the mixture for about an hour. This helps it firm up, making shaping easier.

Common mistakes to avoid when making cheesecake balls

One common mistake is not softening the cream cheese. This can lead to lumps in your mixture. Another mistake is skipping the refrigeration step. If you don’t chill the mixture, it will be too soft to roll. Make sure to coat each ball evenly in white chocolate. If you don’t, some bites may be dry. Lastly, don’t forget to garnish with fresh raspberries. It adds a nice touch and flavor that enhances the dish.

How to customize flavors and toppings

You can easily change the flavor of your cheesecake balls. Try adding lemon or orange zest for a citrus kick. For chocolate lovers, mix in some cocoa powder. You can also use different fruit purees, like strawberry or blueberry. When it comes to toppings, you can use dark or milk chocolate instead of white. Chopped nuts or sprinkles can also add a fun crunch. If you like extra sweetness, drizzle some raspberry sauce over the finished balls.

Pro Tips

  1. Chill for Better Texture: Ensure the mixture is well-chilled before rolling into balls. This will help them hold their shape better and make them easier to coat in chocolate.
  2. Quality White Chocolate Matters: Use high-quality white chocolate for coating. This will enhance the flavor and ensure a smooth, shiny finish.
  3. Experiment with Flavors: Feel free to add different flavors to the cream cheese mixture, such as lemon zest or almond extract, for a unique twist on the classic recipe.
  4. Storage Tips: Store the cheesecake balls in an airtight container in the refrigerator for up to a week. They can also be frozen for longer shelf life—just thaw before serving!

Variations

Additional flavors to incorporate

You can make these cheesecake balls even more fun. Try adding different flavors!

– Chocolate: Mix in cocoa powder or melted dark chocolate for a rich taste.

– Citrus: Add some lemon or lime zest for a zesty kick.

– Nut: Fold in finely chopped nuts like almonds or walnuts for crunch.

– Herbs: A hint of mint or basil can add a fresh twist.

These flavors will give your cheesecake balls a unique twist.

Alternative coatings

Not a fan of white chocolate? You have options!

– Dark chocolate: Use dark chocolate for a richer flavor.

– Milk chocolate: For a sweeter option, try milk chocolate.

– Yogurt coating: Dip the balls in yogurt for a tangy touch.

– Crushed nuts: Roll the balls in crushed nuts after dipping in chocolate.

These coatings can change the taste and look of your treats.

Serving suggestions and pairings

How you serve these cheesecake balls matters. Here are some ideas:

– Sauces: Drizzle raspberry sauce or chocolate sauce on top.

– Fruit: Serve with fresh berries for a lovely contrast.

– Drinks: Pair with sparkling water or a fruity drink.

– Platter: Arrange on a nice platter for a great presentation.

These ideas will make your dessert more enjoyable for everyone.

Storage Info

How to store cheesecake balls properly

To keep your cheesecake balls fresh, place them in an airtight container. Line the container with parchment paper to avoid sticking. If you stack the balls, use more parchment between layers. This keeps them safe and tasty.

How long they last in the fridge or freezer

In the fridge, your cheesecake balls will last about five days. Make sure they stay in that airtight container. If you store them in the freezer, they can last up to three months. Just remember to thaw them in the fridge before serving.

Tips for reheating or serving after storage

You don’t need to reheat cheesecake balls. They taste best cold. If you want them a bit softer, let them sit at room temperature for about 10 minutes. This brings out their creamy texture and rich flavor. Enjoy them straight from the fridge or add a drizzle of raspberry sauce for an extra treat!

FAQs

Can I make these cheesecake balls ahead of time?

Yes, you can make these cheesecake balls in advance. Prepare them up to two days ahead. After you coat them in white chocolate, store them in the fridge. This keeps them fresh and tasty.

What can I use instead of raspberry puree?

If you do not have raspberry puree, you can use other fruits. Strawberries or blueberries work great. You can also try using fruit jams or jellies. Just make sure it is smooth for the best texture.

Are there gluten-free options for this recipe?

Yes, you can make these cheesecake balls gluten-free. Use gluten-free graham crackers instead of regular ones. Check the labels for other ingredients as well to ensure they are gluten-free.

How do I ensure the white chocolate coating is smooth?

To get a smooth white chocolate coating, use high-quality chocolate chips. Mix them with coconut oil. Heat them slowly in the microwave. Stir often to keep the mixture smooth.

You now have a complete guide to making White Chocolate Raspberry Cheesecake Balls. We covered ingredient selection, step-by-step instructions, and tips for success. Remember, choosing quality ingredients makes a big difference. Avoid common mistakes, and feel free to customize flavors. Proper storage keeps these treats fresh for longer. Enjoy making these delightful cheesecake balls any time. They are perfect for sharing or a sweet treat for yourself. Now, get cooking and impress everyone with your tasty creation

- 8 oz cream cheese, softened to room temperature - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup raspberry puree (use fresh or thawed frozen raspberries) - 1 cup crushed graham crackers - 1 cup white chocolate chips - 1 tablespoon coconut oil - Fresh raspberries for garnish (optional) When making cheesecake balls, quality matters. Choose full-fat cream cheese for creaminess. Look for a fine powdered sugar to avoid lumps. For the raspberry puree, fresh berries give the best flavor. If using frozen, ensure they are thawed and drained well. Pick high-quality white chocolate chips for a rich taste. Always check the dates on the packaging for freshness. The coconut oil should be pure and unrefined for the best results. If you have a dairy allergy, you can use vegan cream cheese. For a lower sugar option, try sugar substitutes like stevia or erythritol. Gluten-free graham crackers are available if you need a gluten-free version. You can also swap the white chocolate for dark chocolate if you prefer a deeper flavor. If you want to skip the coconut oil, you can use butter instead. {{ingredient_image_2}} To start, grab a large mixing bowl. Add 8 ounces of softened cream cheese. Use an electric mixer to beat it on medium speed. Mix until it is smooth and creamy without lumps. Next, slowly add 1 cup of powdered sugar. Keep mixing until it is fully blended. Then, pour in 1 teaspoon of vanilla extract and 1 cup of raspberry puree. Mix until the color is uniform and everything is combined. Now, take 1 cup of crushed graham crackers and fold them into the mixture. Use a spatula or wooden spoon for this. You want it to look like a thick batter. Cover the bowl with plastic wrap and chill it in the fridge for about 1 hour. This will help the mixture firm up. After your hour is up, take the bowl out of the fridge. Grab a tablespoon or cookie scoop to portion out the mixture. Roll each scoop between your hands to form a smooth ball. Place these balls on a parchment-lined baking sheet. Make sure they are spaced out well. This way, they won’t stick together while they chill. Now, let’s melt the white chocolate. In a microwave-safe bowl, add 1 cup of white chocolate chips and 1 tablespoon of coconut oil. Heat it in the microwave in 30-second intervals. Stir well between each interval until it is smooth and melted. Once it’s ready, take each cheesecake ball and dip it into the melted chocolate. Use a fork to help coat it evenly. Let any excess chocolate drip off before placing it back on the parchment sheet. For a finishing touch, drizzle any leftover melted chocolate over the balls. Then, if you like, put a fresh raspberry on top of each ball for extra color and flavor. Finally, return the baking sheet to the fridge for another 30 minutes to set the chocolate completely. To get the right texture for your cheesecake balls, use softened cream cheese. This makes mixing easy. Beat it until it’s smooth and creamy. Avoid lumps for a better final product. When you add the powdered sugar, do it slowly. This helps blend everything well. After adding the raspberry puree, mix until the color is uniform. Fold in the crushed graham crackers gently. This keeps the mixture thick and cohesive, making it easy to roll into balls. Refrigerate the mixture for about an hour. This helps it firm up, making shaping easier. One common mistake is not softening the cream cheese. This can lead to lumps in your mixture. Another mistake is skipping the refrigeration step. If you don’t chill the mixture, it will be too soft to roll. Make sure to coat each ball evenly in white chocolate. If you don’t, some bites may be dry. Lastly, don’t forget to garnish with fresh raspberries. It adds a nice touch and flavor that enhances the dish. You can easily change the flavor of your cheesecake balls. Try adding lemon or orange zest for a citrus kick. For chocolate lovers, mix in some cocoa powder. You can also use different fruit purees, like strawberry or blueberry. When it comes to toppings, you can use dark or milk chocolate instead of white. Chopped nuts or sprinkles can also add a fun crunch. If you like extra sweetness, drizzle some raspberry sauce over the finished balls. Pro Tips Chill for Better Texture: Ensure the mixture is well-chilled before rolling into balls. This will help them hold their shape better and make them easier to coat in chocolate. Quality White Chocolate Matters: Use high-quality white chocolate for coating. This will enhance the flavor and ensure a smooth, shiny finish. Experiment with Flavors: Feel free to add different flavors to the cream cheese mixture, such as lemon zest or almond extract, for a unique twist on the classic recipe. Storage Tips: Store the cheesecake balls in an airtight container in the refrigerator for up to a week. They can also be frozen for longer shelf life—just thaw before serving! {{image_4}} You can make these cheesecake balls even more fun. Try adding different flavors! - Chocolate: Mix in cocoa powder or melted dark chocolate for a rich taste. - Citrus: Add some lemon or lime zest for a zesty kick. - Nut: Fold in finely chopped nuts like almonds or walnuts for crunch. - Herbs: A hint of mint or basil can add a fresh twist. These flavors will give your cheesecake balls a unique twist. Not a fan of white chocolate? You have options! - Dark chocolate: Use dark chocolate for a richer flavor. - Milk chocolate: For a sweeter option, try milk chocolate. - Yogurt coating: Dip the balls in yogurt for a tangy touch. - Crushed nuts: Roll the balls in crushed nuts after dipping in chocolate. These coatings can change the taste and look of your treats. How you serve these cheesecake balls matters. Here are some ideas: - Sauces: Drizzle raspberry sauce or chocolate sauce on top. - Fruit: Serve with fresh berries for a lovely contrast. - Drinks: Pair with sparkling water or a fruity drink. - Platter: Arrange on a nice platter for a great presentation. These ideas will make your dessert more enjoyable for everyone. To keep your cheesecake balls fresh, place them in an airtight container. Line the container with parchment paper to avoid sticking. If you stack the balls, use more parchment between layers. This keeps them safe and tasty. In the fridge, your cheesecake balls will last about five days. Make sure they stay in that airtight container. If you store them in the freezer, they can last up to three months. Just remember to thaw them in the fridge before serving. You don’t need to reheat cheesecake balls. They taste best cold. If you want them a bit softer, let them sit at room temperature for about 10 minutes. This brings out their creamy texture and rich flavor. Enjoy them straight from the fridge or add a drizzle of raspberry sauce for an extra treat! Yes, you can make these cheesecake balls in advance. Prepare them up to two days ahead. After you coat them in white chocolate, store them in the fridge. This keeps them fresh and tasty. If you do not have raspberry puree, you can use other fruits. Strawberries or blueberries work great. You can also try using fruit jams or jellies. Just make sure it is smooth for the best texture. Yes, you can make these cheesecake balls gluten-free. Use gluten-free graham crackers instead of regular ones. Check the labels for other ingredients as well to ensure they are gluten-free. To get a smooth white chocolate coating, use high-quality chocolate chips. Mix them with coconut oil. Heat them slowly in the microwave. Stir often to keep the mixture smooth. You now have a complete guide to making White Chocolate Raspberry Cheesecake Balls. We covered ingredient selection, step-by-step instructions, and tips for success. Remember, choosing quality ingredients makes a big difference. Avoid common mistakes, and feel free to customize flavors. Proper storage keeps these treats fresh for longer. Enjoy making these delightful cheesecake balls any time. They are perfect for sharing or a sweet treat for yourself. Now, get cooking and impress everyone with your tasty creations!

White Chocolate Raspberry Cheesecake Balls

Delicious bite-sized cheesecake balls coated in white chocolate and garnished with fresh raspberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 20
Calories 150 kcal

Ingredients
  

  • 8 oz cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup raspberry puree
  • 1 cup crushed graham crackers
  • 1 cup white chocolate chips
  • 1 tablespoon coconut oil
  • to taste pieces fresh raspberries for garnish (optional)

Instructions
 

  • In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until it's perfectly smooth and creamy, ensuring there are no lumps.
  • Gradually incorporate the powdered sugar, continuing to mix until fully blended. Follow by adding the vanilla extract and raspberry puree, mixing until everything is well combined and the mixture is a uniform color.
  • Carefully fold in the crushed graham crackers with a spatula or wooden spoon, mixing until the texture resembles a thick, cohesive batter that holds together well.
  • Cover the bowl with plastic wrap and place it in the refrigerator for about 1 hour, allowing the mixture to firm up, making it easier to form into balls.
  • After chilling, use a tablespoon or cookie scoop to portion the mixture. Roll each scoop of the mixture between your hands to form a smooth ball, and then place the balls on a parchment-lined baking sheet.
  • In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Heat in the microwave in 30-second intervals, stirring thoroughly in between, until the mixture is smooth and completely melted.
  • Using a fork, gently dip each cheesecake ball into the melted white chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off before placing the coated ball back onto the parchment sheet.
  • If desired, reserve some of the melted white chocolate to drizzle over the finished cheesecake balls for an elegant topping.
  • For a beautiful touch, place a fresh raspberry on top of each cheesecake ball, adding both color and a burst of flavor.
  • Return the assembled balls to the refrigerator for an additional 30 minutes to allow the chocolate coating to set completely.

Notes

Arrange the finished cheesecake balls on a decorative platter for an inviting display.
Keyword cheesecake, dessert balls, raspberry, white chocolate

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