Decadent White Chocolate Raspberry Cheesecake Balls: A Sweet Indulgence

Ingredients

• 8 oz cream cheese, softened
• 1 cup white chocolate chips, plus extra for drizzling
• 0.5 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh raspberries, mashed
• 1.5 cups graham cracker crumbs
• 1 pinch salt
• 1 Prise crushed pistachios or coconut flakes for coating (optional)

Instructions

1. In a microwave-safe bowl, melt 1 cup of white chocolate chips in 30-second intervals, stirring until smooth. Let it cool slightly.
2. In a large mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Mix until smooth and creamy using an electric mixer.
3. Gently fold in the mashed raspberries into the cream cheese mixture, ensuring it’s evenly distributed without over-mixing.
4. Slowly pour the melted white chocolate into the cheesecake mixture and fold until well combined.
5. Using a cookie scoop or tablespoon, scoop out small amounts of the mixture and roll them into balls. Place them on a parchment-lined baking sheet.
6. Place the baking sheet in the freezer for about 30 minutes, or until the balls are firm.
7. Once the cheesecake balls are firm, melt the remaining white chocolate chips. Dip each ball into the melted chocolate, allowing the excess to drip off before placing them back on the parchment paper. Sprinkle with crushed pistachios or coconut flakes while the chocolate is still wet.
8. Refrigerate the coated cheesecake balls for another 15-20 minutes to set.
9. Serve chilled and enjoy the creamy, tangy, and sweet flavor combination.