Ingredients:
8 oz (225 g) cream cheese, softened to room temperature
1/4 cup powdered sugar (confectioners’ sugar)
1 teaspoon pure vanilla extract
1/2 cup crushed graham crackers or digestive biscuits
1/2 cup fresh raspberries (or raspberry preserves for stronger flavor)
8–10 oz (225–280 g) white chocolate, melted
1 tablespoon coconut oil or butter (optional, for smoother coating)
Instructions:
Prepare the filling:
In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then mix until well combined.
Add texture and flavor:
Stir in the crushed graham crackers. Gently fold in the raspberries (if using fresh, mash them slightly first). Mix until evenly distributed.
Chill the mixture:
Cover the bowl and place it in the refrigerator for about 1–2 hours, or until the mixture is firm enough to handle.
Shape the balls:
Scoop small portions of the mixture and roll them into bite-sized balls using your hands. Place them on a tray lined with parchment paper.
Freeze briefly:
Put the tray in the freezer for 20–30 minutes to help the balls hold their shape during coating.
Melt the white chocolate:
Melt the white chocolate in a microwave-safe bowl in short intervals, stirring each time. Add coconut oil or butter if needed to make it smoother.
Coat the cheesecake balls:
Dip each chilled ball into the melted white chocolate, making sure it’s fully coated. Use a fork to lift it out and let the excess chocolate drip off.
Set and decorate:
Place the coated balls back on the parchment paper. You can sprinkle crushed raspberries, graham cracker crumbs, or a drizzle of extra white chocolate on top for decoration.
Chill before serving:
Refrigerate for at least 30 minutes until the chocolate coating is set.
Serving Tips:
Keep stored in the refrigerator in an airtight container for up to 4–5 days.
Serve chilled for the best texture and flavor.
These cheesecake balls are creamy, sweet, and slightly tangy, with the perfect balance of raspberry freshness and smooth white chocolate.
