01 -
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the mashed raspberries until evenly combined.
02 -
Chill the mixture for 30 minutes to firm up. Scoop about 1 tablespoon of the mixture and roll it into a ball. Place on a parchment-lined baking sheet. Freeze the balls for 1 hour to harden.
03 -
In a microwave-safe bowl, melt the white chocolate chips with the coconut oil in 20-second intervals, stirring in between, until smooth.
04 -
Using a fork or toothpick, dip each frozen cheesecake ball into the melted white chocolate, ensuring it's fully coated. Let the excess drip off. Place the coated balls back on the parchment-lined sheet.
05 -
While the coating is still wet, sprinkle with freeze-dried raspberry powder or drizzle with additional melted white chocolate. Refrigerate for at least 30 minutes to set the coating. Serve chilled for the best texture.