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Welcome to the delightful realm of dessert recipes, where sweet treats reign supreme. Today, we’re diving into the luscious world of White Chocolate Raspberry Cheesecake Balls—a dessert that perfectly marries the creamy richness of cheesecake with the tartness of fresh raspberries and the sweet decadence of white chocolate. These bite-sized delights are not only visually appealing but also cater to a range of palates, making them a hit at parties, gatherings, or simply as a sweet indulgence after dinner.

White Chocolate Raspberry Cheesecake Balls

Indulge in the delightful combination of sweet and tart with these White Chocolate Raspberry Cheesecake Balls. Each bite features a creamy cheesecake filling infused with fresh raspberry puree, coated in smooth white chocolate. Perfect for parties or a sweet treat at home, these easy-to-make dessert balls will impress all your guests. Get ready to savor the perfect balance of flavors! #Dessert #CheesecakeBalls #Raspberry #Baking #SweetTreats
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Ingredients
  

8 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1 cup crushed graham crackers

1/2 cup fresh raspberries, pureed

8 oz white chocolate, chopped

1 tbsp coconut oil (optional, for smoother melting)

Extra crushed graham crackers for rolling

Fresh raspberries for garnish (optional)

Instructions
 

Mix the Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer or spatula to blend until smooth and creamy.

    Incorporate Raspberry Puree: Gently fold in the raspberry puree until the mixture is uniformly colored and well combined.

      Add the Graham Crackers: Gradually stir in the crushed graham crackers, mixing until the mixture holds together and is slightly thickened.

        Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for about 1 hour, or until it’s firm enough to handle.

          Form the Balls: Once chilled, use a small cookie scoop or your hands to shape the mixture into small balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet.

            Melt the White Chocolate: In a microwave-safe bowl, combine the chopped white chocolate and coconut oil (if using). Heat in the microwave in 30-second intervals, stirring in between, until melted and smooth.

              Coat the Cheesecake Balls: Dip each cheesecake ball into the melted white chocolate, allowing any excess to drip off. Roll them in the extra crushed graham crackers to coat.

                Set the Cheesecake Balls: Place the coated balls back on the parchment-lined sheet. Repeat with all balls.

                  Chill Again: Once coated, refrigerate the cheesecake balls for at least 30 minutes to allow the chocolate to set.

                    Serve: Garnish with fresh raspberries if desired, place on a serving platter, and enjoy these sweet treats!

                      Prep Time: 20 min | Total Time: 2 hrs (including chilling) | Servings: 20 balls