White Chocolate Raspberry Cheesecake Balls (Print-Friendly Format)
Creamy cheesecake balls with raspberry preserves and white chocolate, perfect for holidays and sweet treats.
# Required Ingredients:
→ Filling
01 -
225 g cream cheese, softened
02 -
130 g graham cracker crumbs
03 -
60 g powdered sugar
04 -
120 g raspberry preserves
→ Coating and Finishing
05 -
225 g white chocolate, melted
06 -
15 g freeze-dried raspberries, crushed
# How to Make It:
01 -
In a mixing bowl, beat softened cream cheese, graham cracker crumbs, and powdered sugar together until the mixture is smooth and homogeneous.
02 -
Gently fold in raspberry preserves until evenly distributed. Transfer the mixture to the refrigerator and chill for 30 minutes to firm up.
03 -
Using a spoon or small scoop, portion the mixture and roll into 2.5 cm balls. Place onto a lined tray and freeze for 15 minutes to set.
04 -
Dip each chilled ball into the melted white chocolate, ensuring an even coating. Place on a tray lined with parchment paper. Immediately sprinkle with crushed freeze-dried raspberries while the chocolate is still wet.
05 -
Allow the chocolate shell to set at room temperature or refrigerate until firm before serving.
# Additional Information:
01 -
Ensure the cream cheese is at room temperature for effortless mixing and smooth texture.
02 -
For a deeper flavor profile, substitute dark chocolate for white chocolate in the coating.