Apricot And Almond Cheesecake Balls Recipe

Cooking Directions

• STEP 1.In a food processor, blend cream cheese, apricot preserves, almond extract, and powdered sugar until smooth.
• STEP 2.Transfer the mixture to a bowl and refrigerate for 1 hour to firm up.
• STEP 3.Using a small cookie scoop or your hands, shape the mixture into small balls and place them on a baking sheet lined with parchment paper.
• STEP 4.In a separate bowl, crush the almonds until they are finely chopped.
• STEP 5.Roll each cheesecake ball in the crushed almonds, pressing gently to adhere.
• STEP 6.Place the coated balls back on the baking sheet and refrigerate for another 30 minutes to set.
• STEP 7.Serve the Apricot and Almond Cheesecake Balls chilled and enjoy!

Cooking Tips

• Make sure the cream cheese is softened before blending to ensure a smooth mixture.
• Refrigerating the mixture before shaping it into balls will make it easier to handle.
• If the mixture is too soft to shape, refrigerate it for a longer period of time.
• For a variation, you can also roll the balls in shredded coconut or crushed graham crackers instead of almonds.

Storage and Serving

• Store the Apricot and Almond Cheesecake Balls in an airtight container in the refrigerator.
• They can be stored for up to 3 days.
• Serve them chilled for the best taste and texture.