No-Bake Raspberry Cheesecake Bites

15 minutes active; 1 1/2 hours inactive to prepare Serves 12

Ingredients

• 12 oz. raspberries, washed and dried
• 2 (8 oz.) packages cream cheese, room temperature
• 2 cups frozen whipped topping
• 1 1/2 cups graham cracker crumbs (10-12 crackers)
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract

Preparation

1. In a large bowl or mixer, cream together cream cheese, sugar and vanilla extract until smooth, then mix in raspberries until broken down and incorporated, yet still a little chunky.
2. Fold in cool whip with a rubber spatula until just combined, then freeze for 1 1/2-2 hours, or until firm.
3. Using a small ice cream scoop or tablespoon, scoop 1-2-inch balls of cheesecake mixture and roll into a circle. Then, roll cheesecake balls in crushed graham cracker crumbs until completely coated.
4. Transfer to a parchment lined baking sheet and continue with remaining cheesecake balls.
5. Place cheesecake balls in freezer until ready to eat, then let sit at room temperature before serving.

Recipe adapted from This Silly Girl’s Life