Prepare the cheesecake filling: In a mixing bowl, combine the softened cream cheese and powdered sugar. Use an electric mixer to beat them together until the mixture is smooth and creamy. Add in the vanilla extract and mashed raspberries, then continue mixing until everything is well incorporated. Finally, stir in the graham cracker crumbs to give the filling structure.

Shape the cheesecake balls: Using your hands or a cookie scoop, take small portions of the filling and roll them into balls. Aim for about 1-inch size balls. Place them on a parchment-lined tray or plate. Once all the cheesecake balls are shaped, pop them into the freezer for about 30 minutes. Chilling them helps them hold their shape and makes dipping easier.

Prepare the white chocolate coating: While the cheesecake balls are chilling, melt your white chocolate. You can do this in a microwave-safe bowl, heating in 20-30 second intervals and stirring in between to avoid burning. If you want a smoother coating, add a tablespoon of coconut oil to the chocolate and stir until fully melted and glossy.

Dip the cheesecake balls: Once the cheesecake balls are firm and the chocolate is ready, it's time to dip. Using a fork or toothpick, gently dip each cheesecake ball into the melted white chocolate, ensuring it's fully coated. Let any excess chocolate drip off before placing them back on the parchment-lined tray.

Chill the coated balls: After all the cheesecake balls are dipped, return them to the freezer for about 15 minutes or until the white chocolate has set.

Optional garnish: For an extra burst of flavor and a pretty finish, sprinkle freeze-dried raspberry crumbs on top of the chocolate-coated balls before the chocolate hardens. This adds a pop of color and an extra raspberry zing.