Description
Delicious bite-sized cheesecake balls with a tangy raspberry swirl and coated in creamy white chocolate.
Ingredients
Scale
For the Crust:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup graham cracker crumbs
- 1/4 cup raspberry preserves
- 8 oz white chocolate, melted
- 1 tsp coconut oil
Instructions
1. Prepare the Crust:
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
- Fold in the graham cracker crumbs until well combined.
- Gently swirl in the raspberry preserves for a marbled effect.
- Roll the mixture into 1-inch balls and place on a parchment-lined tray. Freeze for 30 minutes.
- Melt the white chocolate with coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each cheesecake ball into the melted white chocolate, coating evenly. Place back on the tray and let set.
Notes
You can customize the seasonings to taste.