Servings: 12 bites
Calories: 140kcal
Cost: $10
Equipment
- Mixing bowls
- Electric mixer or whisk
- Parchment paper
- Baking sheet
- Microwave-safe bowl for melting chocolate
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips, melted
- 1/4 cup raspberry puree
- 1 cup graham cracker crumbs
- 1/2 cup white chocolate chips, for coating
- q.s. Fresh raspberries, for garnish (optional) for decoration
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and vanilla extract, and mix until fully combined.
- Stir in the melted white chocolate chips and raspberry puree until mixed.
- Gradually add the graham cracker crumbs, stirring until a dough-like consistency forms.
- Roll the mixture into small balls about 1-inch in diameter and place them on a parchment-lined baking sheet.
- Chill the tray in the refrigerator for at least an hour.
- Melt the remaining white chocolate chips in the microwave.
- Dip each chilled cheesecake ball into the melted chocolate, fully coating them.
- Place the coated balls back onto the parchment paper to set, topping with fresh raspberries or a drizzle of white chocolate if desired.
Notes
Use high-quality white chocolate for a more decadent flavor. Store the bites in an airtight container in the fridge for up to a week, or freeze for up to a month. Thaw in the fridge before serving. Experiment with different fruit purees for unique flavors. Don't skip the chilling step; it helps the bites hold their shape during dipping.
Nutrition
Calories: 140kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 60mg | Sugar: 8g | Vitamin A: 200IU | Calcium: 30mg | Iron: 0.3mg
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