Cheesecake Bombs
Delicious, bite-sized cheesecake treats coated in white chocolate and sprinkles that everyone will love!
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened Use softened for a smooth mixture.
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup crushed vanilla wafers or biscuits Can swap for crushed graham crackers.
Coating
- 1/2 cup white chocolate, melted Can substitute with milk or dark chocolate.
- 1 cup cotton candy-flavored crispy sprinkles or crushed pink wafer cookies Rainbow sprinkles can be used for variety.
Instructions
Preparation
- In a mixing bowl, beat the cream cheese until smooth.
- Add the heavy cream, powdered sugar, and vanilla extract; mix until well combined.
- Fold in the crushed vanilla wafers.
- Roll the mixture into small balls and freeze for about 30 minutes.
- Dip each ball into the melted white chocolate, then roll them in the cotton candy-flavored sprinkles or crushed pink wafer cookies.
- Allow to set and serve chilled.
Notes
These cheesecake bombs are best served chilled. Store in an airtight container in the fridge for up to a week or freeze for longer storage.