White Chocolate Raspberry Cheesecake Balls
Ingredients:
For the Cheesecake Balls:
1 ½ cups graham cracker crumbs
1 ½ cups cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup fresh raspberries, mashed
½ cup white chocolate chips, melted
For the Coating:
1 cup white chocolate chips, melted
¼ cup freeze-dried raspberries, crushed
Directions:
In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth.
Add mashed raspberries and melted white chocolate, stirring until fully combined.
Fold in the graham cracker crumbs and mix until a thick dough forms.
Scoop out small portions and roll into bite-sized balls. Place them on a parchment-lined baking sheet.
Freeze the cheesecake balls for 30 minutes to firm up.
Melt the white chocolate chips for the coating in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
Dip each cheesecake ball into the melted white chocolate, coating evenly. Let excess drip off before placing back on the parchment paper.
Sprinkle with crushed freeze-dried raspberries before the chocolate sets.
Refrigerate for another 15 minutes until fully set, then enjoy!
Prep Time: 15 minutes | Chilling Time: 45 minutes | Total Time: 1 hour
Kcal: 210 kcal | Servings: 18 cheesecake balls
Tips:
Use a fork or toothpick to dip the cheesecake balls for a smooth, even coating.
Store in the refrigerator for up to 5 days or freeze for a longer-lasting treat.
