White Chocolate Raspberry Cheesecake Balls Ingredients: For the Cheesecake Filling: 8 oz cream cheese, softened 1/4 cup powdered sugar 1 teaspoon vanilla extract 1/4 cup fresh raspberries, mashed (or use raspberry preserves) For the Coating: 1 cup white chocolate chips or melting wafers 1 tablespoon coconut oil or shortening (optional, for smoother melting) For Garnish: Freeze-dried raspberry powder or crushed freeze-dried raspberries White chocolate drizzle (optional) Instructions: Read more on next page

In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.

Gently fold in the mashed raspberries until evenly combined.

Chill the mixture for 30 minutes to firm up.

Scoop about 1 tablespoon of the mixture and roll it into a ball. Place on a parchment-lined baking sheet.

Freeze the balls for 1 hour to harden.

In a microwave-safe bowl, melt the white chocolate chips with the coconut oil in 20-second intervals, stirring in between, until smooth.