White Chocolate Raspberry Cheesecake Balls

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, and mix until fully combined.
Stir in the melted white chocolate chips and raspberry puree until the mixture is smooth and well incorporated.
Form the Cheesecake Balls:

Gradually add in the graham cracker crumbs to the mixture, stirring until a dough-like consistency forms.
Using your hands, roll the mixture into small balls, about 1 inch in diameter, and place them onto a parchment-lined baking sheet.
Chill the cheesecake balls in the refrigerator for at least 1 hour to firm up.
Coat with White Chocolate:

Once chilled, melt the remaining white chocolate chips in the microwave in 30-second intervals, stirring until smooth.
Dip each cheesecake ball into the melted white chocolate, ensuring it’s fully coated.
Place the coated balls back onto the parchment paper to set.
Garnish and Serve:

For extra flair, top each cheesecake ball with a fresh raspberry or drizzle with additional melted white chocolate.
Refrigerate the coated cheesecake balls for at least 30 minutes before serving.
Serving and Storage Tips