White Chocolate Raspberry Cheesecake Balls

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.