Mix the Base:
In a medium bowl, beat the softened cream cheese until smooth using an electric mixer.
Add Flavor:
Gradually mix in powdered sugar, vanilla extract, and a pinch of salt. Beat until light and creamy.
Fold in Fruit:
Gently fold in mashed raspberries to create a marbled texture—avoid overmixing to preserve swirls of fruit.
Add Texture:
Stir in crushed graham crackers until fully combined. Chill the mixture for 30 minutes to firm up.
Form the Balls:
Once chilled, scoop out tablespoon-sized portions and roll into smooth balls. Place on a parchment-lined baking sheet and insert a toothpick in each for easier dipping.
Coat in Chocolate:
Combine melted white chocolate with coconut oil and stir until smooth. Dip each cheesecake ball and allow excess to drip off. Return to parchment paper.
Decorate:
Drizzle extra white chocolate over the top and garnish with fresh raspberries if desired.
Chill to Set:
Refrigerate for at least 1 hour before serving to let the coating firm up.
