Instructions:

1. Prepare the Cheesecake Mixture:

• In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.

• Gently fold in the graham cracker crumbs and mashed raspberries until fully combined.

• Refrigerate for 30 minutes to firm up.

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2. Shape the Balls:

• Scoop 1-tbsp portions of the mixture and roll into balls.

• 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:

• Melt the white chocolate chips in a microwave (20-30 sec intervals, stirring between each) until smooth.

• Dip each cheesecake ball into the chocolate, letting excess drip off.

• Immediately sprinkle with crushed freeze-dried raspberries.

4. Set & Serve:

• 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:

• Simpler steps for easier reading.

• Standardized measurements (grams + cups).

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• Added tips (freezing option for faster setting).

• More engaging intro to highlight flavors.

Let me know if you’d like any further tweaks! 😊