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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

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

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Using a fork or toothpick, dip each frozen cheesecake ball into the melted white chocolate, ensuring it’s fully coated. Let the excess drip off.

Place the coated balls back on the parchment-lined sheet.

While the coating is still wet, sprinkle with freeze-dried raspberry powder or drizzle with additional melted white chocolate.

Refrigerate for at least 30 minutes to set the coating. Serve chilled for the best texture.

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