White Chocolate Raspberry Cheesecake Balls (Print)
Tangy raspberries and creamy cheesecake are coated in smooth white chocolate for a quick no-bake indulgence.
# Ingredients:
→ Base
01 -
240 g graham cracker crumbs
02 -
225 g cream cheese, softened
03 -
60 g powdered sugar
→ Filling
04 -
120 g raspberry preserves
→ Coating
05 -
225 g white chocolate, melted
06 -
15 g freeze-dried raspberries, crushed
# Steps:
01 -
In a mixing bowl, blend graham cracker crumbs, softened cream cheese, and powdered sugar until the mixture is completely smooth.
02 -
Gently fold raspberry preserves into the mixture until evenly incorporated. Cover and chill for 30 minutes to allow the mixture to firm up.
03 -
Portion the chilled mixture and roll into 1-inch balls using your hands. Arrange balls on a baking sheet lined with parchment paper and freeze for 15 minutes.
04 -
Dip each ball into the melted white chocolate, ensuring a full, even coating. Return the coated balls to the parchment-lined sheet.
05 -
Immediately sprinkle crushed freeze-dried raspberries over the wet chocolate coating. Allow balls to set at room temperature or refrigerate until the chocolate is firm.
# Notes:
01 -
For added depth, substitute dark chocolate for white chocolate if preferred.
02 -
Ensure the cream cheese is fully softened before mixing for optimal smoothness.