Instructions:
1. Prepare the Cheesecake Mixture:
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In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
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Gently fold in the graham cracker crumbs and mashed raspberries until fully combined.
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Refrigerate for 30 minutes to firm up.
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2. Shape the Balls:
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Scoop 1-tbsp portions of the mixture and roll into balls.
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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:
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Melt the white chocolate chips in a microwave (20-30 sec intervals, stirring between each) until smooth.
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Dip each cheesecake ball into the chocolate, letting excess drip off.
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Immediately sprinkle with crushed freeze-dried raspberries.
4. Set & Serve:
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Chill for 30 minutes to harden the coating.
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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:
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Simpler steps for easier reading.
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Standardized measurements (grams + cups).
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Added tips (freezing option for faster setting).
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More engaging intro to highlight flavors.
Let me know if you’d like any further tweaks! 😊
