Ingredients
For the Cheesecake Mixture:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup freeze-dried raspberries, crushed
- 1/2 cup white chocolate, melted
For Coating:
- 8 oz (225 g) white chocolate, melted
- Additional crushed freeze-dried raspberries or sprinkles (optional)
Instructions
- Prepare the Cheesecake Mixture:
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing until fully incorporated.
- Stir in the crushed freeze-dried raspberries and melted white chocolate.
- Chill the Mixture:
- Cover the bowl and refrigerate the mixture for about 1–2 hours, or until firm enough to shape into balls.
- Shape the Cheesecake Balls:
- Scoop about a tablespoon of the chilled mixture and roll it into a smooth ball using your hands.
- Place the balls on a lined baking sheet or tray. Repeat with the remaining mixture.
- Chill the balls in the freezer for 15–20 minutes.
- Coat the Cheesecake Balls:
- Melt the white chocolate for coating in a microwave or double boiler. Allow it to cool slightly so it’s not too hot.
- Using a fork or skewer, dip each cheesecake ball into the melted white chocolate, ensuring it’s fully coated.
- Place the coated balls back onto the lined tray.
- Decorate (Optional):
- While the coating is still wet, sprinkle crushed freeze-dried raspberries or sprinkles on top for decoration.
- Chill and Serve:
- Refrigerate the balls until the chocolate coating is set, about 15–20 minutes.
- Serve chilled and enjoy!
Storage:
Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 1 month and thaw slightly before serving.
Enjoy your creamy, tangy, and sweet White Chocolate Raspberry Cheesecake Balls! 🍓🍫