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Instructions:
1. Prepare the Cheesecake Mixture:
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
Gently fold in the graham cracker crumbs and mashed raspberries until fully combined.
Refrigerate for 30 minutes to firm up.
2. Shape the Balls:
Scoop 1-tbsp portions of the mixture and roll into balls.
Place on a parchment-lined tray and chill for 1 hour (or freeze for 20-30 minutes for faster setting).
3. Coat with White Chocolate:
Melt the white chocolate chips in a microwave (20-30 sec intervals, stirring between each) until smooth.
Dip each cheesecake ball into the chocolate, letting excess drip off.
Immediately sprinkle with crushed freeze-dried raspberries.
4. Set & Serve:
Chill for 30 minutes to harden the coating.
Serve cold and enjoy!
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