White Chocolate Cheesecake Balls (Print Version)

# Ingredients:

→ White Chocolate Raspberry Cheesecake Balls

01 - 1 cup graham cracker crumbs
02 - 8 oz cream cheese, softened
03 - 1/2 cup powdered sugar
04 - 1/2 cup raspberry preserves
05 - 8 oz white chocolate, melted
06 - 1/4 cup freeze-dried raspberries, crushed

# Instructions:

01 - In a bowl, combine graham cracker crumbs, softened cream cheese, and powdered sugar until smooth.
02 - Fold in the raspberry preserves until well incorporated, then chill the mixture for 30 minutes.
03 - Roll the mixture into 1-inch balls and place them on a tray. Freeze for 15 minutes to firm up.
04 - Dip each chilled ball into melted white chocolate, coating fully.
05 - Sprinkle crushed freeze-dried raspberries on top before the chocolate sets. Let sit at room temperature or refrigerate until firm.

# Notes:

01 - Dark chocolate can be used instead of white for a richer flavor.
02 - Make sure the cream cheese is fully softened to ensure a smooth mixture.
03 - You can store the balls in an airtight container in the fridge for up to 5 days.
04 - These also freeze well—just thaw slightly before serving.

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