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2. Shape the Balls:
Scoop 1-tbsp portions of the mixture and roll into balls.
Place on a parchment-lined tray and chill for 1 hour (or freeze for 20-30 minutes for faster setting).
3. Coat with White Chocolate:
Melt the white chocolate chips in a microwave (20-30 sec intervals, stirring between each) until smooth.
Dip each cheesecake ball into the chocolate, letting excess drip off.
Immediately sprinkle with crushed freeze-dried raspberries.
4. Set & Serve:
Chill for 30 minutes to harden the coating.
Serve cold and enjoy!
Prep Time: 20 min
Chilling Time: 1.5 hours
Total Time: 2 hours
Servings: 16-18 balls
Calories: ~140 per ball
Key Improvements:
Simpler steps for easier reading.
Standardized measurements (grams + cups).
Added tips (freezing option for faster setting).
More engaging intro to highlight flavors.
Let me know if you’d like any further tweaks! 😊
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