White Chocolate Raspberry Cheesecake Balls (Print Version)

# Ingredients:

01 - 8 oz cream cheese, softened.
02 - 1/4 cup powdered sugar.
03 - 1 teaspoon vanilla extract.
04 - 1/4 cup fresh raspberries, mashed.
05 - 1 cup white chocolate chips or melting wafers.
06 - 1 tablespoon coconut oil or shortening (optional).
07 - Freeze-dried raspberry powder for garnish.
08 - White chocolate for drizzle (optional).

# Instructions:

01 - Beat cream cheese, powdered sugar, and vanilla extract until smooth.
02 - Fold in mashed raspberries until evenly combined.
03 - Chill mixture for 30 minutes to firm up.
04 - Scoop 1 tablespoon portions and roll into balls. Place on lined baking sheet.
05 - Freeze balls for 1 hour until hard.
06 - Melt white chocolate with coconut oil in 20-second microwave intervals, stirring between.
07 - Dip frozen balls in melted chocolate using fork or toothpick. Let excess drip off.
08 - Sprinkle with raspberry powder or drizzle extra white chocolate while coating is wet.
09 - Refrigerate 30 minutes until coating sets.

# Notes:

01 - Use full-fat cream cheese for best texture.
02 - Can substitute raspberry preserves for fresh raspberries.
03 - Keep cold while working for best results.
04 - Stores up to 5 days in fridge or 3 months frozen.

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