Raspberry Cheesecake Balls
Make Them Your Own
My kitchen always turns into a sprinkle wonderland when I make these. Sometimes I dust them with gold powder for fancy dinner parties. Other times I go wild with colorful sprinkles when my nieces are visiting. The possibilities are endless and that’s what makes cooking so much fun.
My Tried and True Secrets
After making these countless times in my kitchen I’ve learned a few tricks. Let your cream cheese soften naturally on the counter. Microwaving makes it too soft and your filling won’t set right. Work with cold balls straight from the freezer when dipping. The chocolate sets faster and looks prettier. I always keep my white chocolate warm but not hot. Once it gets too hot it turns grainy and nobody wants that.
Keep Them Fresh and Ready
These little treats stay perfect in your fridge for about 5 days. I store mine in an airtight container with wax paper between layers so they don’t stick together. Planning ahead for a party? You can freeze them for up to 3 months. I love serving them on my grandmother’s vintage cake stand with fresh berries scattered around. They look stunning next to a pot of coffee or a bottle of prosecco.
Some weeks I swap in strawberries when they’re in season and looking irresistible at the farmers market. Dark chocolate coating works beautifully too giving you this gorgeous contrast. My vegan friends go crazy when I make these with dairy free cream cheese and white chocolate. Recently I’ve started adding crushed butter cookies into the filling talk about game changer.
