In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the mashed raspberries and graham cracker crumbs until well combined.
Step 2: Shape and Freeze
Using a small scoop or spoon, form the mixture into small balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet. Freeze for at least 30 minutes or until firm.
Step 3: Melt the White Chocolate
In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 30-second intervals, stirring in between until smooth.
Step 4: Coat the Cheesecake Balls
Using a fork or toothpick, dip each frozen cheesecake ball into the melted white chocolate, ensuring it is fully coated. Let any excess drip off before placing it back on the parchment-lined sheet.
Step 5: Garnish and Set
Sprinkle with crushed freeze-dried raspberries for extra flavor and visual appeal. Allow the chocolate to set at room temperature or refrigerate for 15-20 minutes until firm.
Storage Tips
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 1 month, thawing slightly before serving.
Pro Tips
- For extra texture, roll the balls in crushed graham crackers before dipping in white chocolate.
- If the mixture is too soft to roll, chill it in the refrigerator for 15 minutes before shaping.
- For an elegant touch, drizzle with melted dark chocolate for contrast.
These White Chocolate Raspberry Cheesecake Balls are a decadent, easy-to-make dessert that will impress every time. Enjoy!
