White Chocolate Raspberry Cheesecake Balls

Why You’ll Love This Recipe

• No-Bake Convenience: No need to turn on the oven; these treats come together effortlessly without baking.
• Elegant Presentation: Dipped in white chocolate or pink candy melts and topped with a fresh raspberry, they make a stunning addition to any dessert table.
• Versatile and Customizable: Easily adapt the recipe with different coatings or garnishes to suit your preferences or the occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 oz cream cheese, softened
• 1 cup white chocolate chips, melted
• ½ cup graham cracker crumbs
• ¼ cup raspberry preserves
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• White chocolate or pink candy melts, for dipping
• Fresh raspberries, for garnish

Directions

1. Prepare the Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese and melted white chocolate together until smooth and creamy.
2. Incorporate Additional Ingredients: Add the graham cracker crumbs, raspberry preserves, powdered sugar, and vanilla extract to the bowl. Mix until well combined, forming a thick mixture.
3. Chill the Mixture: Cover the bowl and refrigerate for at least 1 hour to firm up the mixture for easier rolling.
4. Form the Balls: Once chilled, roll the mixture into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper. Freeze the balls for another hour to set.
5. Prepare the Coating: In a microwave-safe bowl, melt the white chocolate or pink candy melts in 30-second intervals, stirring between each, until smooth.
6. Dip the Cheesecake Balls: Dip each chilled cheesecake ball into the melted chocolate, ensuring it’s fully coated. Place the dipped balls back on the parchment-lined baking sheet.
7. Garnish: Place a fresh raspberry on top of each cheesecake ball as a garnish.
8. Final Chill: Chill the finished cheesecake balls in the refrigerator for at least 30 minutes to allow the coating to set and firm up.
9. Serve and Enjoy: Once the coating has hardened, the cheesecake balls are ready to be served!

Servings and Timing

• Servings: Approximately 24 cheesecake balls
• Preparation Time: 20 minutes
• Chilling Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes

Variations

• Chocolate Coating: For a richer flavor, dip the cheesecake balls in dark or milk chocolate instead of white chocolate.
• Flavor Infusions: Incorporate a teaspoon of almond or raspberry extract into the cheesecake mixture for an added depth of flavor.
• Nutty Crunch: Roll the dipped cheesecake balls in finely chopped nuts, such as pistachios or almonds, before the coating sets.
• Festive Touch: Decorate with colored sprinkles or edible glitter to match holiday themes or special occasions.

Storage/Reheating

• Storage: Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days. Ensure they are fully cooled before sealing them in a container.
• Freezing: These cheesecake balls freeze well! Place them in a single layer on a baking sheet in the freezer until frozen solid. Then transfer to a freezer-safe container for up to 2 months. When ready to eat, allow them to thaw in the fridge or at room temperature for a few minutes.
• Reheating: These cheesecake balls are best served chilled or at room temperature. If you’ve frozen them, let them thaw slightly for the best texture and flavor.

FAQs

Can I use dark chocolate instead of white chocolate?

Yes, dark chocolate will work, but it will provide a different flavor contrast.

Can I use fresh raspberries instead of raspberry preserves?

Fresh raspberries can be used, but you will need to adjust the mixture’s consistency as fresh raspberries are more liquid.

Can I make these without graham cracker crumbs?

Yes, you can substitute the graham cracker crumbs with crushed vanilla wafers or even crushed biscotti for a different flavor.

Can I add other berries to the cheesecake balls?

Yes, you can try adding other berry preserves or mix in some mashed strawberries or blackberries.

How long do these cheesecake balls need to chill?

The mixture needs to chill for at least 1 hour before rolling into balls, and they should be refrigerated for 30 minutes after dipping in the chocolate.

Can I make these in advance?

Yes! These cheesecake balls can be made a day or two ahead of time. They store well in the fridge.

Can I use low-fat cream cheese?

Yes, you can use low-fat cream cheese, but the texture may be slightly less creamy.

Can I dip these in something other than chocolate?

Yes, you can dip them in candy melts, caramel, or a drizzle of raspberry sauce for a different look.

How do I prevent the chocolate from cracking?

Make sure the cheesecake balls are chilled thoroughly before dipping, and coat them with a thin layer of melted chocolate for a smooth finish.

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