Ingredients
- 8 oz (225g) cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup fresh or freeze-dried raspberries
- 1 1/2 cups white chocolate, melted
- 1 cup graham cracker crumbs (or crushed digestive biscuits)
- 1 tbsp coconut oil (optional, for smoother chocolate coating)
Instructions
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the raspberries, ensuring they are evenly distributed without crushing them too much.
- Scoop small portions of the mixture and roll them into balls. Place them on a parchment-lined tray.
- Freeze the balls for about 30–45 minutes until firm.
- Melt the white chocolate with coconut oil in a microwave-safe bowl, stirring every 20 seconds until smooth.
- Dip each cheesecake ball into the melted white chocolate, coating evenly.
- Sprinkle graham cracker crumbs over the top before the chocolate sets.
- Place the coated balls back onto the tray and refrigerate for 15–20 minutes until the chocolate hardens.
- Serve chilled and enjoy!
Would you like any modifications to the recipe? 😊