1-First, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is light and fluffy; this creates a smooth base that’s easy to work with, even for vegan versions using plant-based cream cheese.

2-Next, gently fold in the fresh raspberries to keep their texture intact and add that burst of tartness.

3-Then, stir in the whipped topping to make everything extra creamy and airy.

4-After that, mix in the graham cracker crumbs until just combined, ensuring the mixture holds together without becoming too dry.

5-Freeze the whole mixture for at least 2 hours so it’s firm enough to shape into balls.

6-Line a tray with parchment paper and scoop the firm mixture into one-inch dollops; shape each into a ball by hand, and if it gets sticky, pop them back in the freezer briefly.

7-Freeze the shaped balls for several hours until they’re solid, which makes dipping easier.

8-Melt the chocolate and let it cool a bit to avoid melting the filling, then dip each frozen ball in chocolate for a glossy coat.

9-Optionally, drizzle any leftover chocolate over the top for a pretty finish.

10-Finally, store your raspberry cheesecake balls in an airtight container in the fridge for a few days or freeze for later, and let them warm up a little before serving.