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Carefully folding in raspberries is a critical step in creating your Frozen Yogurt Raspberry Cheesecake Bombs. This process ensures that the raspberries are evenly distributed throughout the creamy cheesecake mixture without breaking them down into mush. Start by washing your fresh raspberries gently under cold water, then pat them dry with a paper towel. In a mixing bowl, add your raspberry puree to the cheesecake mixture and fold in the fresh raspberries using a spatula. Take care to use a gentle motion, turning the mixture over itself until the raspberries are just incorporated. This will keep the berries intact and provide delightful bursts of flavor in each bite.

Frozen Yogurt Raspberry Cheesecake Bombs

Indulge in the delightful world of Frozen Yogurt Raspberry Cheesecake Bombs, a trendy dessert that combines creamy cheesecake and tangy raspberries nestled in a crunchy graham cracker crust. This easy and refreshing treat is perfect for warm days or whenever you crave something sweet yet lighter. With ingredients like Greek yogurt for creaminess and fresh raspberries for a burst of flavor, enjoy a guilt-free dessert that's both satisfying and delicious!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1/4 cup granulated sugar

1 cup cream cheese, softened

1/2 cup powdered sugar

1 cup Greek yogurt (plain or vanilla)

1 cup fresh raspberries (or frozen, thawed)

1 teaspoon vanilla extract

Pinch of salt

1/4 cup dark chocolate chips (optional, for drizzling)

Instructions
 

Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs resemble wet sand. Press the crust mixture firmly into the bottom of muffin cups or silicone molds to form a base for the bombs. Place in the freezer to set while you prepare the filling, about 10-15 minutes.

    Make the Cheesecake Filling: In a large mixing bowl, combine softened cream cheese and powdered sugar. Beat with an electric mixer until smooth and creamy, about 2 minutes. Add Greek yogurt, vanilla extract, and a pinch of salt. Continue beating until completely smooth and well-blended.

      Incorporate Raspberries: Gently fold in the fresh raspberries into the cheesecake mixture. Be careful not to crush them too much; you want to preserve some whole berries for texture.

        Assemble the Bombs: Remove the crusts from the freezer. Spoon the cheesecake mixture over the crust in each mold, filling them to the top. Smooth the surface with a spatula.

          Freeze: Cover the molds with plastic wrap or aluminum foil and return them to the freezer. Freeze for at least 4 hours or until the bombs are solid.

            Unmold and Drizzle: Once frozen, carefully remove the cheesecake bombs from the molds. If they are difficult to remove, you can briefly warm the outside of the mold with your hands or run under warm water.

              Optional Chocolate Drizzle: If desired, melt dark chocolate chips in a microwave-safe bowl at 30-second intervals, stirring until smooth. Drizzle the melted chocolate over each cheesecake bomb.

                Serve: Enjoy immediately or store in an airtight container in the freezer for up to two weeks. Let them sit at room temperature for a few minutes before biting in for the best texture!

                  Prep Time: 30 minutes | Total Time: 4 hours 30 minutes (including freeze time) | Servings: 12 bombs