In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use an electric mixer or whisk to blend until smooth and creamy.

Gently fold in the crushed raspberries with a rubber spatula, being careful not to over-mix as you want small pieces of raspberry throughout the cheesecake mixture.

Once well combined, cover the bowl and refrigerate the mixture for about 30 minutes to firm it up.

After chilling, use a small cookie scoop or your hands to form the cheesecake mixture into 1-inch balls. Place them on a baking sheet lined with parchment paper.

Freeze the cheesecake balls for about 10 minutes to make them easier to coat in chocolate.

While the balls are freezing, melt the white chocolate chips in a double boiler or microwave. If using a microwave, heat in 30-second intervals, stirring in between until smooth.

If desired, stir in coconut oil to thin the chocolate for easier dipping.

Once the cheesecake balls are chilled and the chocolate is melted, dip each ball into the white chocolate using a fork or dipping tool, letting any excess chocolate drip off before placing them back on the parchment-lined baking sheet.

Allow the chocolate to set at room temperature or pop them in the refrigerator for a quicker set.