Step 4: Melt the White Chocolate

Add the white chocolate and coconut oil to a microwave-safe bowl.

Melt in 20-second intervals, stirring between each session, until smooth and silky.
Alternatively, melt using a double boiler.

Tip:
White chocolate burns easily—be patient and stir often.

Step 5: Dip the Cheesecake Balls

Using a fork or dipping tool, lower each chilled cheesecake ball into the melted white chocolate.
Tap off the excess chocolate and place the coated ball back on parchment paper.

Work quickly: the cold filling may thicken the chocolate as you go, so warm the chocolate slightly if needed.

Step 6: Add Toppings Before the Chocolate Sets

Before the chocolate hardens, sprinkle your desired toppings:

• crushed freeze-dried raspberries for a bright pop of color
• extra white chocolate drizzle for elegance
• coconut flakes for a tropical twist
• graham crumbs for a classic cheesecake look

Let the chocolate set completely at room temperature or refrigerate for 10 minutes.

🎉 Serving & Storing

Serve these cheesecake balls chilled for the creamiest texture.

Storage

• Refrigerator: up to 5 days
• Freezer: up to 2 months (thaw in the fridge before serving)

🍓 Tips for the Best Cheesecake Balls

• Use full-fat cream cheese for the richest flavor.
• Adjust sweetness by adding more or less powdered sugar.
• Handle raspberries gently to avoid flooding the mixture with juice.
• Freeze before dipping to prevent melting or breaking apart in the chocolate.

❤️ Final Thoughts

These White Chocolate Raspberry Cheesecake Balls are luxurious, delicious, and surprisingly simple. Their creamy texture, fruity bursts, and smooth white chocolate shell make them an irresistible treat for any dessert lover. Whether you’re preparing a festive platter or a personal indulgence, these bite-sized beauties never fail to impress.

If you want variations—dark chocolate, lemon, Oreo, Nutella—just let me know!