Dark's Kitchen
Serves 12

2 C raspberries
2 8 oz. cream cheese, softened
2 C whipped topping
1 1/2 C graham cracker crumbs (10-12 crackers)
1/3 C sugar
1/2 tsp vanilla extract


In a large bowl or mixer, beat cream cheese, sugar, and vanilla extract until smooth.

Mix in raspberries until broken down and incorporated, yet still chunky.

Fold in cool whip until just combined. Freeze for 1 1/2-2 hours, or until firm.

Using a small ice cream scoop or Tbsp, scoop 1-2 inch balls of cheesecake mixture and roll into a ball.

Roll balls in graham cracker crumbs until completely coated.

Transfer to a parchment-lined baking sheet.

Refrigerate until ready to serve.
No-Bake Raspberry Cheesecake Bites
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