Ingredients
Equipment
Method
Preparation
- In a mixing bowl, combine softened cream cheese, graham cracker crumbs, powdered sugar, vanilla extract, and salt. Mix until smooth.
- Fold in the raspberry preserves until well incorporated.
- Roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
- Freeze the balls for about 60 minutes or until firm.
Coating
- Melt the white chocolate chips with coconut oil (if using) in a microwave or double boiler until smooth.
- Dip each cheesecake ball into the melted white chocolate, ensuring they are fully coated.
- Place the chocolate-covered balls back on the parchment-lined baking sheet.
- Sprinkle with freeze-dried raspberries for garnish and let set until the chocolate hardens.
Nutrition
Notes
Store these cheesecake balls in an airtight container in the refrigerator for up to a week. For longer storage, freeze them and allow to thaw in the fridge before serving to preserve their creamy texture and flavor.