White Chocolate Raspberry Cheesecake Balls
Ingredients:
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/4 cup raspberry jam or preserves
For the Coating:
12 oz white chocolate, melted
1/2 cup graham cracker crumbs (optional, for garnish)
Freeze-dried raspberries (optional, for garnish)
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Instructions:
1. Prepare the Cheesecake Filling:
In a mixing bowl, combine the softened cream cheese and powdered sugar, beating until the mixture is smooth.
Incorporate the raspberry jam, mixing thoroughly until well blended.
Refrigerate the mixture for approximately 1 hour or until it reaches a firm consistency suitable for handling.
2. Form the Balls:
Take small amounts of the cheesecake mixture (approximately 1 tablespoon each) and roll them into balls.
Arrange the balls on a tray lined with parchment paper and freeze for 30 to 45 minutes until they are firm.
3. Coat the Cheesecake Balls:
Melt the white chocolate using a microwave or double boiler until it is completely smooth.
Carefully dip each frozen cheesecake ball into the melted white chocolate, ensuring they are fully coated.
Return the coated balls to the parchment-lined tray.
4. Garnish (Optional):
Before the chocolate hardens, sprinkle graham cracker crumbs or crushed freeze-dried raspberries on top for added flavor and visual appeal.
5. Chill and Serve:
Allow the coated cheesecake balls to chill in the refrigerator for about 30 minutes or until the chocolate has set.
Serve and enjoy!
