Prepare the Cheesecake Mixture: In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use an electric mixer to beat the mixture until smooth and creamy.
Add White Chocolate and Raspberry Puree: Stir in the melted white chocolate and raspberry puree, mixing until fully incorporated.
Form the Cheesecake Balls: Gradually fold in the graham cracker crumbs until the mixture becomes firm enough to handle. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
Chill the Balls: Refrigerate the cheesecake balls for at least 30 minutes, or until they firm up.
Coat with White Chocolate: While the cheesecake balls are chilling, melt the remaining 1/2 cup of white chocolate chips. Once the balls are firm, dip each one into the melted white chocolate, ensuring they’re fully coated. Return the coated balls to the parchment paper.
Garnish and Serve: Optionally, garnish the cheesecake balls with fresh raspberries for a pop of color. Allow the white chocolate coating to set before serving.
Serving and Storage Tips:
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