Can I use milk chocolate instead of white chocolate?

Absolutely! While I love the classic white chocolate pairing, milk or dark chocolate works beautifully too. The darker chocolate adds a nice contrast to the sweet cheesecake filling. Just melt it the same way with a bit of coconut oil for smooth dipping.

How long do these cheesecake balls last in the fridge?

They'll stay fresh for about 5 days when stored properly in an airtight container. I like to layer them with parchment paper to prevent sticking. The texture actually improves after a day as the flavors meld together!

Can I freeze these for later?

You bet! These freeze like a dream. Just place them in a single layer on a baking sheet to freeze solid first (about 1 hour), then transfer to a freezer bag. They'll keep for up to 2 months. Thaw in the fridge overnight when you're ready to enjoy.

My mixture is too sticky to roll - help!

No worries! This happens if your cream cheese was too soft or the raspberries added extra moisture. Just pop the mixture in the fridge for 15-20 minutes to firm up. You can also lightly wet your hands with cold water to prevent sticking while rolling.

Can I make these without raspberries?

Of course! Try swapping in other berries like strawberries or blackberries, or even a tablespoon of lemon zest for a different twist. The basic cheesecake ball recipe is super versatile - have fun experimenting!

7 Irresistible White Chocolate Raspberry Cheesecake Balls You Must Try

Name: 7 Irresistible White Chocolate Raspberry Cheesecake Balls You Must Try
Prep time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 tsp vanilla extract; 1 cup graham cracker crumbs; 1/2 cup fresh raspberries, mashed; 1 cup white chocolate chips, melted; 1 tsp coconut oil; Extra graham cracker crumbs for rolling (optional)

7 Irresistible White Chocolate Raspberry Cheesecake Balls You Must Try

Print Recipe

Delicious white chocolate raspberry cheesecake balls, a perfect bite-sized treat for any occasion. These no-bake delights combine creamy cheesecake, tangy raspberries, and rich white chocolate for a dessert that’s both easy to make and irresistible.

Author: Sophia Collins
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 50 minutes (includes chilling)
Yield: 20 balls 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup graham cracker crumbs
1/2 cup fresh raspberries, mashed
1 cup white chocolate chips, melted
1 tsp coconut oil
Extra graham cracker crumbs for rolling (optional)

Instructions

In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in graham cracker crumbs and mashed raspberries until well combined.
Roll the mixture into small balls (about 1-inch diameter) and place on a parchment-lined tray.
Freeze for 30 minutes to firm up.
Melt white chocolate chips with coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
Dip each cheesecake ball into the melted white chocolate, coating evenly.
Place back on the tray and let set at room temperature or refrigerate for faster results.
Optionally, roll in extra graham cracker crumbs before the chocolate sets.
Serve chilled and enjoy!

Notes

Use full-fat cream cheese for best texture.
If the mixture is too soft, chill for 15 minutes before rolling.
Store in an airtight container in the fridge for up to 5 days.
For a smoother coating, use a fork to dip and let excess chocolate drip off.

Nutrition

Serving Size: 1 ball
Calories: 120
Sugar: 10g
Sodium: 60mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 15mg

Keywords: white chocolate raspberry cheesecake balls, no-bake dessert, easy cheesecake bites

Find it online: https://kitchenuser.net/white-chocolate-raspberry-cheesecake-balls-recipe/