White Chocolate Raspberry Cheesecake Balls

Ingredients:

For the Cheesecake Filling:
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries, lightly mashed
• 1/2 cup graham cracker crumbs

For the Coating:
• 12 oz white chocolate or white candy melts
• Optional: crushed freeze-dried raspberries for topping

Directions:

1. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Gently fold in the mashed raspberries and graham cracker crumbs until evenly combined.
3. Cover the bowl and refrigerate the mixture for 30–45 minutes, or until firm enough to scoop.
4. Scoop tablespoon-sized portions and roll into small balls. Place them on a parchment-lined baking sheet.
5. Freeze the balls for 20–25 minutes to help them hold their shape.
6. Melt the white chocolate in a microwave-safe bowl in 20–30 second intervals, stirring between each until smooth.
7. Dip each chilled ball into the melted white chocolate, letting excess drip off. Place back on the parchment.
8. If desired, sprinkle a pinch of crushed freeze-dried raspberries on top before the coating sets.
9. Refrigerate for at least 15 minutes or until the chocolate is fully set.

Storage:

Store in an airtight container in the refrigerator for up to 5 days. Can also be frozen for up to 1 month.