Ingredients
Method
Preparation
- In a large mixing bowl, beat the softened cream cheese until smooth. Add mashed raspberries and powdered sugar; mix until fully combined.
- Using a microwave-safe bowl, melt 1/2 cup of white chocolate chips in intervals, stirring between until smooth.
- Pour the melted white chocolate and vanilla extract into the cream cheese mixture and stir well.
- Gently fold in the graham cracker crumbs until evenly distributed.
Forming & Freezing
- Scoop portions of the mixture and roll into 1-inch balls, placing them on a parchment-lined tray.
- Transfer the tray to the freezer and let the cheesecake balls firm up for at least one hour.
Coating
- Melt the remaining 1/2 cup of white chocolate chips for coating.
- Dip each cheesecake ball into the melted chocolate, allowing excess to drip off.
- Roll the coated ball in crushed graham crackers before returning to the tray.
- Freeze again for 15 minutes to set the chocolate coating.
Serving
- Serve chilled for a delightful dessert.
Notes
Use a cookie scoop for even-sized balls. For a stronger raspberry flavor, increase the amount of raspberries. Experiment with different fruits for variations.
