**White Chocolate Raspberry Cheesecake Balls**

**Description:**
Indulge in these delightful White Chocolate Raspberry Cheesecake Balls, a perfect blend of creamy cheesecake and fresh raspberries, all coated in a luscious white chocolate drizzle. These bite-sized treats are easy to make and are sure to impress at any gathering!

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**Ingredients:**
– 8 oz cream cheese, softened
– 1 cup white chocolate chips
– 1 cup fresh raspberries (or frozen, thawed and drained)
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup graham cracker crumbs
– 1/2 cup coconut flakes (optional)
– 1/4 cup chopped white chocolate (for drizzling)

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**Instructions:**

1. **Preparing the Cheesecake Mixture:**
– Gather all your ingredients on the counter for easy access.
– In a large mixing bowl, add the softened cream cheese and beat on medium speed until smooth and creamy (about 2-3 minutes).
– Add the powdered sugar and vanilla extract, mixing until well combined and lump-free.
– Gently fold in the fresh raspberries (or well-drained frozen raspberries) to maintain some texture.
– Set the mixture aside.

2. **Melting the White Chocolate:**
– In a microwave-safe bowl, add the white chocolate chips and microwave in 30-second intervals, stirring in between, until melted and smooth (about 1-2 minutes).
– If the chocolate thickens, add a teaspoon of vegetable oil to smooth it out.
– Let the melted chocolate cool slightly before adding it to the cheesecake mixture.

3. **Combining the Mixtures:**
– Pour the melted white chocolate into the cheesecake mixture and gently fold until well combined, creating a pale pink mixture with swirls of white chocolate.
– Cover the bowl with plastic wrap and refrigerate for about 30 minutes to firm up.

4. **Forming the Cheesecake Balls:**
– After chilling, scoop out about 1 tablespoon of the mixture and roll it into a ball. Repeat until all the mixture is used (yielding about 20-25 balls).
– Place the balls on a parchment-lined baking sheet. Optionally, roll some in graham cracker crumbs or coconut flakes for added texture.
– Freeze the balls for about 1 hour to set.

5. **Drizzling with White Chocolate:**
– While the balls are setting, melt the chopped white chocolate in a microwave-safe bowl using the same method as before.
– Let it cool slightly, then drizzle over the cheesecake balls using a fork or piping bag.
– Return the balls to the freezer for another 15-20 minutes to set the chocolate.

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**Notes:**
– Ensure the cream cheese is at room temperature for easier mixing.
– You can substitute fresh raspberries with other berries if desired.
– For a fun twist, try adding different toppings or flavorings to the cheesecake mixture.

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**Prep Time:** 30 minutes
**Cook Time:** 10 minutes (including melting chocolate)
**Total Time:** 1 hour 40 minutes (including chilling and setting time)
**Yield:** 20-25 cheesecake balls

Enjoy your delicious White Chocolate Raspberry Cheesecake Balls! Perfect for parties, gatherings, or a sweet treat at home.