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!
Prep Time: 20 min
Chilling Time: 1.5 hours
Total Time: 2 hours
Servings: 16-18 balls
Calories: ~140 per ball
Key Improvements:
Simpler steps for easier reading.
Standardized measurements (grams + cups).
Added tips (freezing option for faster setting).
More engaging intro to highlight flavors.
Let me know if you’d like any further tweaks!
