Here’s a simple recipe for White Chocolate Raspberry Cheesecake Balls:
Ingredients:
•1 ½ cups cream cheese, softened
•½ cup powdered sugar
•1 teaspoon vanilla extract
•¾ cup fresh raspberries (or frozen, thawed and drained)
•2 cups crushed graham crackers (or digestive biscuits)
•12 oz white chocolate, melted
•Optional: sprinkles or crushed freeze-dried raspberries for decoration
Instructions:
1.Make the Cheesecake Mixture:
In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Gently fold in the raspberries until they are evenly distributed.
2.Form the Balls:
Add the crushed graham crackers to the cream cheese mixture and mix well until it forms a dough-like consistency. Cover the bowl and refrigerate for 1-2 hours to firm up.
3.Shape the Balls:
Using a tablespoon or small cookie scoop, take portions of the mixture and roll them into bite-sized balls. Place the balls on a parchment-lined baking sheet.
4.Coat in White Chocolate:
Melt the white chocolate in a microwave or double boiler. Dip each cheesecake ball into the melted chocolate, ensuring it’s fully coated. Use a fork or skewer to lift the balls out and place them back on the parchment paper.
5.Decorate:
Sprinkle with crushed freeze-dried raspberries, sprinkles, or a drizzle of extra white chocolate before the coating sets.
6.Chill:
Refrigerate the balls for at least 30 minutes, or until the chocolate hardens completely.
Tips:
•Store in an airtight container in the fridge for up to 5 days.
•Use high-quality white chocolate for the best flavor.
Enjoy these bite-sized treats—they’re perfect for any occasion!
