White Chocolate Raspberry Cheesecake Balls
Ingredients:
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8 oz cream cheese, softened
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1 cup graham cracker crumbs
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1/4 cup powdered sugar
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1/2 cup raspberry jam or preserves (seedless if preferred)
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1/2 teaspoon vanilla extract
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1 1/2 cups white chocolate chips (or melting wafers)
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Optional: freeze-dried raspberries, crushed, for garnish
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Optional: extra graham crumbs for rolling
Instructions:
1. Make the Cheesecake Mixture:
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In a medium bowl, beat softened cream cheese until smooth.
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Mix in powdered sugar, vanilla, raspberry jam, and graham cracker crumbs until well combined and scoopable.
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Chill the mixture in the fridge for 30–60 minutes, or until firm enough to shape.
2. Roll the Balls:
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Scoop and roll into 1-inch balls (use a cookie scoop for ease).
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Place on a parchment-lined baking sheet and freeze for 20–30 minutes, until firm.
3. Melt the White Chocolate:
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In a microwave-safe bowl, melt white chocolate in 20–30 second intervals, stirring in between, until smooth.
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(Add a teaspoon of coconut oil or shortening if the chocolate is too thick.)
4. Dip and Decorate:
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Dip each cheesecake ball into the melted white chocolate using a fork or toothpick, letting excess drip off.
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Place back on parchment and immediately top with crushed freeze-dried raspberries or graham crumbs.
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Chill until set (about 10–15 minutes).
Tips & Variations:
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Shortcut idea: Use crushed Golden Oreos instead of graham crackers for a sweeter, no-bake base.
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Berry twist: Try swapping raspberry for strawberry, blueberry, or mixed berry jam.
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Storage: Keep refrigerated in an airtight container for up to 5 days, or freeze for longer storage.