Ingredients
Method
Preparation
- In a large mixing bowl, use a hand mixer to beat the softened cream cheese until smooth and creamy.
- Add the melted white chocolate chips, powdered sugar, graham cracker crumbs, mashed raspberries, and vanilla extract. Mix until well combined.
Chilling and Rolling
- Cover the bowl with plastic wrap and refrigerate for about 30 minutes.
- After chilling, roll the mixture into small balls, approximately 1 inch in diameter, and place them on a parchment-lined baking sheet.
Coating
- Melt the remaining white chocolate chips in a microwave-safe bowl in short bursts, stirring every 20 seconds.
- Dip each cheesecake ball into the melted white chocolate, allowing any excess to drip off before returning them to the parchment-lined baking sheet.
- Refrigerate the coated cheesecake balls for another 30 minutes until the chocolate hardens.
Serving
- Before serving, garnish each cheesecake ball with a fresh raspberry.
- Enjoy your delightful treats!
Notes
Store in an airtight container in the refrigerator for up to a week or freeze for up to two months. Consider variations like crushed nuts or other fruit flavors.
