Preparation Time: 20 minutes

Cook Time: 10 minutes (for melting chocolate)

Total Time: 1 hour (including chilling time)

Serves: 20 balls

Ingredients:

• 1 cup cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup fresh raspberries, mashed
• 1 cup white chocolate chips, melted
• 1/4 cup graham cracker crumbs
• 1/2 cup white chocolate chips (for coating)
• Optional: Freeze-dried raspberries or sprinkles for decoration

Directions:

1. In a medium mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
2. Gently fold in the mashed raspberries and graham cracker crumbs until evenly combined.
3. Refrigerate the mixture for 20–30 minutes, or until firm enough to shape.
4. Scoop small portions of the mixture and roll them into balls (about 1 inch in diameter). Place the balls on a parchment-lined baking sheet and freeze for 15 minutes.
5. Melt the remaining white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
6. Using a fork or skewer, dip each cheesecake ball into the melted white chocolate, coating completely.
7. Place the coated balls back onto the parchment-lined baking sheet. Decorate with freeze-dried raspberries or sprinkles if desired.
8. Refrigerate until the coating is set, about 15 minutes. Serve chilled.

NUTRITION FACTS (Per Serving):

Calories: 125 | Total Fat: 8g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 55mg | Total Carbohydrates: 13g | Dietary Fiber: 0g | Sugar: 11g | Protein: 1g