Blend cream cheese, powdered sugar, and vanilla extract until smooth.
Fold in mashed raspberries and chill mixture for 30 minutes.
Scoop and roll into balls, then freeze for 1 hour.
Melt white chocolate with coconut oil until smooth.
Dip each frozen cheesecake ball into melted chocolate.
Sprinkle with raspberry powder or drizzle extra chocolate.
Chill 30 minutes before serving.
