1. Prepare the Cheesecake Mixture

To start, blend cream cheese, powdered sugar, and vanilla extract until the mixture is silky smooth. This creamy base is what gives the dessert its signature cheesecake flavor. Once the filling is ready, gently fold in mashed raspberries. The fresh, tangy raspberries not only enhance the taste but also add a gorgeous pop of color.

Pop the mixture into the fridge for about 30 minutes to firm up. This step ensures the balls hold their shape during the rolling process.

2. Shape the Cheesecake Balls

Once chilled, scoop out a tablespoon-sized portion of the mixture and roll it into a neat ball. Place each ball on a parchment-lined baking sheet. Don’t worry if they’re not perfectly round; they’ll look even more charming with a bit of character.

Freeze the balls for about an hour. This step is crucial for ensuring they’re firm enough to coat without falling apart.

3. Melt the White Chocolate

In the meantime, melt your white chocolate chips in the microwave or using a double boiler. If you’re after a smoother consistency, add a splash of coconut oil or shortening. Stir until the chocolate is completely melted and velvety.

4. Coat the Cheesecake Balls

Now comes the fun part! Dip each frozen cheesecake ball into the melted white chocolate, ensuring it’s fully coated. Use a fork or toothpick to handle the balls, letting any excess chocolate drip off before placing them back on the parchment-lined sheet.

5. Garnish

While the chocolate coating is still wet, sprinkle each ball with freeze-dried raspberry powder or crushed freeze-dried raspberries. If you’re feeling fancy, drizzle extra melted white chocolate on top for a professional touch.

6. Chill and Serve

Refrigerate the coated cheesecake balls for at least 30 minutes to allow the chocolate to set. Serve them chilled for the best texture and flavor.