White Chocolate Raspberry Cheesecake Balls
Delightfully creamy and tangy, these cheesecake balls are coated in white chocolate and perfect for any occasion.
Ingredients
Cheesecake Base
- 8 oz cream cheese, softened Ensure to bring to room temperature to avoid lumps.
- 1/2 cup powdered sugar For sweetness.
- 1 teaspoon vanilla extract Adds aromatic flavor.
- 1/2 cup crushed raspberries Fresh berries for best flavor.
Coating
- 2 cups white chocolate chips Melted for coating.
- 1 tablespoon coconut oil Helps achieve a smooth texture.
- 1 cup crushed graham crackers For coating and added crunch.
Instructions
Preparation
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the crushed raspberries until evenly combined.
- Scoop out small portions of the mixture and roll them into balls, roughly the size of a tablespoon.
- Freeze the balls for about 30 minutes to firm.
Coating & Setting
- In a microwave-safe bowl, melt the white chocolate chips and coconut oil together until smooth.
- Dip each cheesecake ball into the melted white chocolate, ensuring they are fully coated.
- Roll the coated balls in crushed graham crackers.
- Place the finished balls on a parchment-lined tray and refrigerate until set.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.