White Chocolate Raspberry Cheesecake Balls

Prepare the Cheesecake Mixture
In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and mix until well combined.
Incorporate the Raspberry Flavor
Stir in the raspberry jam or mashed fresh raspberries. Mix thoroughly until the mixture is evenly pink and the raspberry flavor is well distributed.
Shape the Balls
Chill the mixture in the refrigerator for 30 minutes to firm it up slightly. Once chilled, scoop out small portions (about 1 tablespoon each) and roll them into balls. Place them on a parchment-lined baking sheet.
Coat with Graham Crackers
Roll each ball in the crushed graham crackers to lightly coat. This step adds texture and helps with handling during coating.
Chill Again
Place the coated balls in the freezer for 15-20 minutes to firm up.
Melt the White Chocolate
In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring between each, until smooth and fully melted. Allow it to cool slightly.
Coat the Cheesecake Balls
Using a fork or toothpick, dip each ball into the melted white chocolate, ensuring it is fully coated. Place the coated balls back onto the parchment paper.
Add Optional Garnish
Sprinkle with crushed freeze-dried raspberries for a decorative touch.
Set and Serve
Allow the white chocolate to set at room temperature or in the fridge for about 15 minutes. Serve chilled.

Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
For an extra pop of flavor, drizzle with dark chocolate before serving.

Enjoy your delightful White Chocolate Raspberry Cheesecake Balls!