Ingredients
Equipment
Method
- Step 1: In a medium bowl, combine graham cracker crumbs, softened cream cheese, and powdered sugar. Mix until smooth and well blended.
- Step 2: Gently fold in the raspberry preserves, taking care not to overmix to keep pockets of raspberry flavor.
- Step 3: Refrigerate the mixture for about 30 minutes to firm it up for shaping.
- Step 4: Using a small cookie scoop or tablespoon, portion the mixture into 1-inch balls. Roll gently between your hands to form smooth spheres. Wet hands if mixture is sticky.
- Step 5: Place the balls on a parchment-lined baking sheet and freeze for 15 minutes to firm.
- Step 6: Melt white chocolate in short bursts in the microwave or using a double boiler until smooth.
- Step 7: Dip each cheesecake ball into melted white chocolate, coating fully. Let excess drip off, then return to parchment.
- Step 8: While the coating is still wet, sprinkle crushed freeze-dried raspberries over the balls for color and texture.
- Step 9: Allow the coating to set at room temperature or refrigerate for 15–20 minutes until firm.
Notes
Store cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze before or after dipping and thaw in the fridge before serving. Try swapping raspberry preserves with other jams or coating with dark or milk chocolate for variation.