White Chocolate Raspberry Cheesecake Balls: A Sweet and Tangy Treat

In a medium bowl, mix the softened cream cheese, melted white chocolate chips, raspberry jam or puree, graham cracker crumbs, and powdered sugar until smooth and well combined.
2. Shape the Cheesecake Balls:
Using your hands or a small cookie scoop, form the mixture into small balls (about 1 inch in diameter). Place them on a parchment-lined baking sheet.
3. Chill the Balls:
Refrigerate the cheesecake balls for at least 1 hour, or until firm. This helps them hold their shape when coating with chocolate.
4. Coat the Cheesecake Balls:
After the cheesecake balls have chilled, dip each ball into the melted white chocolate, making sure they are fully coated. Place them back on the parchment-lined sheet.
5. Garnish and Serve:
Optional: Crush the freeze-dried raspberries and sprinkle them over the coated cheesecake balls for added flavor and a pop of color.
Allow the white chocolate coating to set for about 30 minutes before serving. Enjoy!
Serving and Storage Tips: