Cheesecake balls with raspberry and white chocolate
4. Scoop out about a tablespoon of the mixture and form a ball. Place it on a baking tray lined with parchment paper.
5. Freeze the balls for 1 hour to harden.
6. In a microwave-safe bowl, melt the white chocolate chips with the coconut oil in 20-second intervals, stirring in between, until smooth.
7. Using a fork or toothpick, dip each frozen cheesecake ball into the melted white chocolate, making sure it is completely coated. Let the excess drip off.
8. Place the breaded balls back on the sheet lined with parchment paper.
9. While the coating is still wet, sprinkle with freeze-dried raspberry powder or drizzle with additional melted white chocolate.
10. Refrigerate for at least 30 minutes to allow the coating to set. Serve chilled for best texture.
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