Ingredients
Scale
- For the Raspberry Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries, finely chopped
- 1 cup whipped topping
- For the Cookie Shell:
- 2 cups crushed vanilla sandwich cookies
- 1/4 cup freeze-dried raspberries, crushed
- 6 tbsp unsalted butter, melted
- For the White Chocolate Crunch Coating:
- 10 oz (285 g) white chocolate, melted
- 1 cup crushed golden sandwich cookies
- 1/2 cup freeze-dried raspberries, crushed
- 2 tbsp crispy rice cereal
- 1 tbsp coconut oil
- For Garnish (optional):
- Freeze-dried raspberry crumbs
- White chocolate drizzle
- Fresh raspberries
Instructions
- Beat the cream cheese, powdered sugar, and vanilla until smooth.
- Fold in the whipped topping, then gently mix in the chopped raspberries.
- Chill the filling for 30–40 minutes until firm enough to scoop.
- Mix the crushed vanilla sandwich cookies, crushed freeze-dried raspberries, and melted butter until evenly combined.
- Scoop the chilled filling into equal portions and roll into balls.
- Wrap each filling ball with the cookie mixture, pressing gently to seal completely.
- Freeze the assembled bombs for 20 minutes.
- Stir the coconut oil into the melted white chocolate until smooth.
- Combine the crushed golden sandwich cookies, freeze-dried raspberries, and crispy rice cereal in a shallow bowl.
- Dip each frozen bomb into the white chocolate, then immediately roll in the crunch coating until evenly covered.
- Garnish with a drizzle of white chocolate, raspberry crumbs, and fresh raspberries before serving.
Nutrition
- Calories: 325
- Sugar: 22 g
- Fat: 21 g
- Carbohydrates: 31 g
- Protein: 4 g