White Chocolate Raspberry Cheesecake Balls
Ingredients:
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup graham cracker crumbs
1/4 cup raspberry preserves
8 oz white chocolate, melted
1/4 cup fresh raspberries (optional, for garnish)
1 oz white chocolate, melted for drizzling
Crushed freeze-dried raspberries, for garnish
Directions:
In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Stir in graham cracker crumbs until well combined.
Gently swirl in the raspberry preserves without fully mixing to create a marbled effect.
Scoop small portions of the mixture and roll into balls. Place them on a lined baking sheet and freeze for at least 30 minutes.
Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth.
Dip each cheesecake ball into the melted white chocolate, ensuring it's fully coated. Place back on the lined baking sheet.
Drizzle with additional melted white chocolate and sprinkle with crushed freeze-dried raspberries.
Refrigerate until set, about 15 minutes. Serve chilled with fresh raspberries.
Prep Time: 20 minutes | Chilling Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 180 kcal | Servings: 12 truffles
Tips:
For a smoother dipping process, keep the cheesecake balls frozen until ready to coat.
Use high-quality white chocolate for a better melting consistency and taste.
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