White Chocolate Raspberry Cheesecake Balls

Instructions

Step 1 In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. /nStep 2 Gently fold in graham cracker crumbs and fresh raspberries. /nStep 3 Scoop and roll the mixture into small balls, then place on a lined baking sheet. /nStep 4 Freeze for 20–30 minutes until firm. /nStep 5 Dip each ball into melted white chocolate, coating completely. /nStep 6 Place back on the sheet and sprinkle with crushed freeze-dried raspberries. /nStep 7 Let set until chocolate hardens, then serve chilled.

Storage and Reheating Tips

Store cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months and thaw in the refrigerator before serving.