Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the cheesecake mixture for about 1 hour. This will firm it up and make it easier to handle.
Shape the Balls: Once chilled, use a tablespoon or a cookie scoop to take portions of the cheesecake mixture and roll them into balls, about 1 inch in diameter. Place each ball on a parchment-lined baking sheet.
Chill Again: Return the cheesecake balls to the refrigerator for another 30 minutes to help them hold their shape.
Step 3: Coat in White Chocolate
Melt the Coating: In a microwave-safe bowl, melt the 1/2 cup of white chocolate in 30-second intervals, stirring in between until smooth.
Dip the Cheesecake Balls: Use a fork or a skewer to dip each cheesecake ball into the melted white chocolate, allowing any excess chocolate to drip off.
Set the Coated Balls: Return the coated cheesecake balls to the parchment-lined baking sheet. If desired, sprinkle some extra crushed graham crackers or raspberry bits on top before the chocolate hardens.
Step 4: Serve and Enjoy
Final Chill: Let the coated balls sit at room temperature for a few minutes and then refrigerate until the chocolate hardens completely.
Presentation: Arrange the White Chocolate Raspberry Cheesecake Balls on a beautiful serving platter. You can garnish with fresh raspberries, mint leaves, or additional graham cracker crumbs for a stunning touch.
Storage
Store leftover cheesecake balls in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage—just make sure to thaw in the refrigerator before serving.
