1. Prepare the Cheesecake Mixture: Crafting the Creamy Filling

1. Beat Cream Cheese, Sugar, and Vanilla: In a medium mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using an electric mixer (handheld or stand mixer), beat on medium speed until the mixture is smooth and creamy, with no lumps of cream cheese remaining. This usually takes about 2-3 minutes.
2. Fold in Raspberries: Gently fold in the mashed fresh raspberries using a spatula.
   • Tip: Don’t overmix, as you want to maintain some distinct swirls of raspberry within the filling.
3. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling the mixture firms it up, making it easier to shape into balls.

2. Shape the Cheesecake Balls: Creating Bite-Sized Delights

1. Line Baking Sheet: Line a baking sheet with parchment paper. This will prevent the cheesecake balls from sticking and make cleanup easier.
2. Scoop and Roll: Once the cheesecake mixture is chilled, scoop out about 1 tablespoon of the mixture for each ball. Roll each portion between your palms to form a smooth, round ball.
   • Tip: If the mixture is too sticky to roll, you can lightly dust your hands with powdered sugar.
3. Place on Baking Sheet: Place the formed cheesecake balls on the prepared baking sheet, leaving a little space between each one.
4. Freeze: Place the baking sheet in the freezer and freeze the cheesecake balls for at least 1 hour, or until they are solid. This is essential for ensuring they hold their shape during the dipping process.

3. Melt the White Chocolate: Preparing the Coating

1. Combine Chocolate and Oil: In a microwave-safe bowl, combine the white chocolate chips (or melting wafers) and the coconut oil or shortening (if using).
2. Microwave in Intervals: Microwave the chocolate in 20-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth.
   • Tip: Be careful not to overheat the chocolate, as it can seize and become grainy. It’s better to heat it in short bursts and stir frequently.

4. Coat the Cheesecake Balls: Dipping into Chocolate Bliss

1. Prepare for Dipping: Remove the frozen cheesecake balls from the freezer. Have your melted white chocolate and the parchment-lined baking sheet ready.
2. Dip Each Ball: Using a fork or a toothpick, dip each frozen cheesecake ball into the melted white chocolate, ensuring it’s fully coated.
   • Tip: Work quickly, as the frozen cheesecake balls will start to soften as they come into contact with the warm chocolate.
3. Remove Excess Chocolate: Gently tap the fork or toothpick against the edge of the bowl to allow any excess chocolate to drip off.
4. Place on Baking Sheet: Place the coated cheesecake balls back on the parchment-lined baking sheet.

5. Garnish: Adding the Finishing Touches

1. Sprinkle with Raspberry: While the white chocolate coating is still wet, sprinkle each ball with freeze-dried raspberry powder or crushed freeze-dried raspberries.
2. Drizzle with White Chocolate (Optional): If desired, melt a small amount of additional white chocolate and drizzle it over the coated balls using a fork or a piping bag for a decorative touch.

6. Chill and Serve: Setting the Coating and Enjoying

1. Refrigerate: Place the baking sheet in the refrigerator for at least 30 minutes to allow the white chocolate coating to set completely.
2. Serve Chilled: These cheesecake balls are best served chilled, as this provides the most satisfying texture contrast between the creamy filling and the firm chocolate shell.