Cheesecake Balls Raspberry (Print Version)

# Ingredients:

01 - 1/4 cup mashed fresh raspberries.
02 - 8 oz cream cheese, softened.
03 - 1 teaspoon vanilla extract.
04 - 1/4 cup powdered sugar.
05 - 1 tablespoon coconut oil.
06 - Raspberry powder (freeze-dried) for topping.
07 - 1 cup white chocolate chips.

# Instructions:

01 - Whip together the cream cheese, vanilla, and powdered sugar until everything blends smoothly.
02 - Gently stir the mashed raspberries into the cream cheese mixture.
03 - Pop the mixture into the fridge for 30 minutes so it firms up.
04 - Scoop out spoonfuls and roll them into small balls. Arrange them neatly on a sheet lined with parchment.
05 - Stick the balls in the freezer and leave them there for 1 hour to fully harden.
06 - Warm the white chocolate and coconut oil in the microwave in short bursts of 20 seconds, giving it a good stir each time.
07 - Dip the frozen balls one by one into the melted chocolate, using a fork to make things easier.
08 - Right after dipping, sprinkle the tops with raspberry powder before the chocolate sets.
09 - Move the coated balls to the fridge for half an hour to let the coating harden completely.

# Notes:

01 - Pick full-fat cream cheese for the best consistency.
02 - Keep the balls chilled while dipping so they don’t fall apart.
03 - They’ll last in the fridge up to 5 days or can stay frozen for 3 months.

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