1-Beat the softened cream cheese, powdered sugar, and vanilla extract until light and fluffy, then gently fold in the fresh raspberries.

2-Stir in the whipped cream using a spatula until just combined.

3-Add the graham cracker crumbs and stir until incorporated, then freeze the mixture for about 2 hours until it’s firm enough to handle.

4-Line a tray with parchment paper and use a tablespoon or small scoop to drop portions of the cheesecake mixture onto the paper; shape them into round balls by hand, chilling briefly if the mixture is too sticky.

5-Freeze the shaped truffles until completely frozen, about a couple of hours.

6-Melt the chocolate and let it cool slightly for 5 minutes to avoid melting the truffles too quickly during dipping.

7-Remove 4-5 truffles from the freezer at a time, quickly dip each one into the melted chocolate to fully coat, and use a spoon to add more if needed.

8-Place the coated truffles back on the parchment paper; once done, put any leftover chocolate in a plastic bag, snip a corner, and drizzle it over the truffles.

9-Store the finished truffles in an airtight container in the refrigerator for several days or freeze for longer storage; remove from the fridge just before serving as they soften quickly.