Creamy Raspberry White Balls (Print Version)
# Ingredients:
→ Making the Cheesecake Balls
01 -
1 teaspoon vanilla extract
02 -
1 ½ cups graham cracker crumbs
03 -
½ cup fresh raspberries, mashed
04 -
½ cup powdered sugar
05 -
1 ½ cups cream cheese, softened
06 -
½ cup white chocolate chips, melted
→ For the Outside Coating
07 -
¼ cup crushed freeze-dried raspberries
08 -
1 cup melted white chocolate chips
# Instructions:
01 -
Grab a big bowl. Toss in the softened cream cheese, powdered sugar, and vanilla. Beat it up until it’s silky smooth. Next, gently mix in the mashed raspberries and graham cracker crumbs. Pop the mixture into the fridge for half an hour to let it stiffen up.
02 -
Take your chilled mixture and scoop about a tablespoon of it. Roll it into a ball with your hands and pop it on a tray covered in parchment. Repeat until all the mixture is used up. Put the tray in the fridge for about an hour to help the balls firm up.
03 -
Melt the white chocolate chips in a microwave-safe bowl. Heat them in short bursts like 20 seconds, stirring every time, until they’re smooth. Dip each cheesecake ball in the melted chocolate, coating them completely. Place them back on the parchment tray. Sprinkle a bit of the freeze-dried raspberry crumbles over the top while the chocolate is still gooey.
04 -
Slide the tray of coated cheesecake balls back into the fridge. Let them chill for about 30 minutes or until the coating hardens. Now they’re all set for you to dig in!