Using a hand mixer, beat the softened cream cheese, powdered sugar, vanilla extract, and salt until smooth and fluffy.

Gently fold in the graham cracker crumbs until evenly combined.

Cover the bowl and refrigerate for 30 minutes.

Scoop tablespoon-sized portions and roll into balls. Use your thumb to indent the center and spoon in a bit of raspberry preserves, then gently seal and roll again.

Place the filled balls on a parchment-lined baking sheet and freeze for 1 hour.

In a microwave-safe bowl, melt white chocolate chips in 30-second intervals, stirring between each. Add coconut oil if needed for a smoother texture.

Using two forks, dip the frozen balls into the melted chocolate, letting excess drip off. Place them back onto parchment.

Before the chocolate sets, sprinkle crushed freeze-dried raspberries over the top.

Chill in the fridge for 15 minutes until fully set.