Ingredients
Method
Add the raspberry flavor
- Gently fold in the crushed freeze-dried raspberries or swirl in raspberry jam. Mix just until combined for a rich berry flavor.
Incorporate the crumbs
- Stir in the graham cracker crumbs (or crushed vanilla cookies) until the mixture thickens and starts to hold together.
Form the cheesecake balls
- Once firm, scoop out tablespoon-sized portions and roll them into smooth balls using your hands. Place them on a parchment-lined baking sheet.
Let them set
- Chill the coated balls in the refrigerator for 15–20 minutes or until the chocolate hardens completely.
Serve or store
- Serve immediately, or keep them in an airtight container in the fridge for up to 5 days.
Notes
- Cream cheese consistency: Make sure your cream cheese is softened to room temperature for a smooth and easy-to-mix batter. Cold cream cheese can create lumps.
- Raspberry options: Freeze-dried raspberries add a delightful crunch and intense tartness, while raspberry jam provides a sweeter, smoother flavor—choose based on your preference.
- Crust substitutes: Graham cracker crumbs are classic, but crushed vanilla wafers or Biscoff cookies also work well for a different twist.
- White chocolate melting: Use high-quality white chocolate or melting wafers for the best coating results. Avoid overheating to prevent burning or graininess.
- Storage tips: They can also be frozen for up to 1 month—just thaw in the fridge before serving.
- Serving suggestion: These cheesecake balls are perfect bite-sized desserts for parties, holiday gatherings, or a sweet snack any time.