White Chocolate Raspberry Cheesecake Balls

Ingredients:

For the Cheesecake Balls:

1 ½ cups graham cracker crumbs
1 ½ cups cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup fresh raspberries, mashed
½ cup white chocolate chips, melted
For the Coating:

1 cup white chocolate chips, melted
1/4 cup freeze-dried raspberries, crushed

Directions:

Prepare the Cheesecake Balls:

In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
Gently fold in the graham cracker crumbs and mashed fresh raspberries until well combined.
Once mixed, chill the mixture in the fridge for 30 minutes to firm up slightly.
Shape the Balls:

After the mixture has chilled, scoop about a tablespoon of the cheesecake mixture and roll it into a ball. Place the shaped balls onto a parchment-lined tray.
Continue shaping the mixture until all the cheesecake balls are made. Chill in the fridge for 1 hour.
Coat the Cheesecake Balls:

In a microwave-safe bowl, melt the white chocolate chips in 20-30 second intervals, stirring in between, until smooth and melted.
Dip each chilled cheesecake ball into the melted white chocolate, ensuring it is fully coated. Return the coated balls to the parchment-lined tray.
While the white chocolate is still soft, sprinkle the crushed freeze-dried raspberries over the top of each cheesecake ball for a colorful and flavorful topping.
Chill and Serve:

Place the coated cheesecake balls back into the fridge to set for at least 30 minutes before serving. Once the coating has hardened, your White Chocolate Raspberry Cheesecake Balls are ready to enjoy!

Prep Time: 25 minutes | Chilling Time: 1.5 hours | Total Time: 2 hours
Kcal: 140 kcal | Servings: 16-18 balls