Raspberry cheesecake ball
Ingredients
- 1, 250 g package room-temperature cream cheese
- ½ softened unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons raspberry jam
- 1 cup raspberries
- Heart sprinkles
- Graham crackers/vanilla wafer cookies
Directions
- Cream together cream cheese, butter, powdered sugar, and vanilla until fluffy and smooth. Fold in raspberry jam and raspberries, so that a gentle ripple forms.
- Pour mixture out onto a piece of plastic wrap, and shape into a ball, twisting the plastic to hold its shape. Place in the fridge for 2 hours to set.
- Remove from plastic wrap, and roll into heart sprinkles before transferring onto platter. Garnish with extra raspberries and serve alongside graham crackers and vanilla wafer cookies for dipping.
