Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1/4 cup (about 30g) freeze-dried raspberries, finely crushed
  • 12 ounces (340g) white chocolate, chopped
  • 1 tablespoon vegetable shortening (optional)
  • Extra crushed freeze-dried raspberries for garnish (optional)

Instructions:

  1. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  2. Mix in vanilla extract and almond extract (if using).
  3. Gently fold in the crushed freeze-dried raspberries.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to firm up the mixture.
  5. Using a small spoon or cookie scoop, roll the chilled cheesecake mixture into small balls. Place them on the prepared baking sheet.
  6. In a double boiler or microwave (in 30-second intervals, stirring in between), melt the white chocolate with the vegetable shortening (if using) until smooth.
  7. Dip each cheesecake ball into the melted white chocolate, ensuring it's fully coated. Use a fork to lift it out, allowing excess chocolate to drip off.
  8. Immediately sprinkle with extra crushed freeze-dried raspberries, if desired.
  9. Return the dipped cheesecake balls to the parchment-lined baking sheet and refrigerate for at least 30 minutes to allow the chocolate to set completely.
  10. Remove from the refrigerator a few minutes before serving to allow the chocolate to soften slightly. Serve the White Chocolate Raspberry Cheesecake Balls.