White Chocolate Raspberry Balls (Print Version)
# Ingredients:
→ For the Cheesecake Balls
01 -
1 ½ cups graham cracker crumbs
02 -
1 ½ cups cream cheese, softened
03 -
½ cup powdered sugar
04 -
1 teaspoon vanilla extract
05 -
½ cup fresh raspberries, mashed
06 -
½ cup white chocolate chips, melted
→ For the Coating
07 -
1 cup white chocolate chips, melted
08 -
¼ cup freeze-dried raspberries, crushed
# Instructions:
01 -
In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Gently fold in the graham cracker crumbs and mashed fresh raspberries until well combined. Once mixed, chill the mixture in the fridge for 30 minutes to firm up slightly.
02 -
After the mixture has chilled, scoop about a tablespoon of the cheesecake mixture and roll it into a ball. Place the shaped balls onto a parchment-lined tray. Continue shaping the mixture until all the cheesecake balls are made. Chill in the fridge for 1 hour.
03 -
In a microwave-safe bowl, melt the white chocolate chips in 20-30 second intervals, stirring in between, until smooth and melted. Dip each chilled cheesecake ball into the melted white chocolate, ensuring it is fully coated. Return the coated balls to the parchment-lined tray. While the white chocolate is still soft, sprinkle the crushed freeze-dried raspberries over the top of each cheesecake ball for a colorful and flavorful topping.
04 -
Place the coated cheesecake balls back into the fridge to set for at least 30 minutes before serving. Once the coating has hardened, your White Chocolate Raspberry Cheesecake Balls are ready to enjoy!