Raspberry Cheesecake Balls (Print Version)

These no-bake cheesecake balls blend cream cheese with fresh raspberries, wrapped in white chocolate for a perfect bite-sized dessert.

# Ingredients:

01 - 8 oz softened cream cheese.
02 - 1/4 cup powdered sugar.
03 - 1 teaspoon vanilla extract.
04 - 1/4 cup fresh raspberries, mashed.
05 - 1 cup white chocolate chips.
06 - 1 tablespoon coconut oil.
07 - Freeze-dried raspberry powder for garnish.

# Instructions:

01 - Beat cream cheese with powdered sugar and vanilla until smooth.
02 - Fold mashed raspberries into cream cheese mixture.
03 - Chill mixture for 30 minutes to firm up.
04 - Roll tablespoons of mixture into balls, place on lined sheet.
05 - Freeze balls for 1 hour until hard.
06 - Microwave white chocolate with coconut oil in 20-second bursts, stirring between each.
07 - Dip frozen balls in melted chocolate using a fork.
08 - Sprinkle with raspberry powder while chocolate is wet.
09 - Refrigerate 30 minutes until coating sets.

# Notes:

01 - Use full-fat cream cheese for best texture.
02 - Keep balls cold while coating to prevent melting.
03 - Can be stored in fridge for 5 days or frozen for 3 months.

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