1-First, gather and measure all your ingredients to ensure everything is ready.

2-Begin by beating the cream cheese, powdered sugar, and vanilla extract together until light and fluffy for a smooth base.

3-Gently mix in the fresh raspberries to keep some whole for that burst of flavor in every bite.

4-Next, fold in the thawed whipped cream using a spatula to maintain the creamy texture.

5-Add the graham cracker crumbs and combine well to thicken the mixture.

6-Once mixed, freeze the entire batch for about 2 hours to make it easier to handle.

7-After the initial freeze, line a tray with parchment paper for easy cleanup.

8-Scoop one-inch sized dollops from the mixture onto the parchment and shape them into round balls by hand; if the mixture feels too soft, pop the dollops back in the freezer for a bit first.

9-Freeze the shaped balls until they’re completely solid, which might take several hours, to prevent melting during the next step.

10-Then, melt the chocolate and let it cool slightly for about 5 minutes to avoid overheating the balls.

11-Working quickly in small batches, dip the frozen balls into the melted chocolate using a fork or spoon, making sure they’re fully coated.

12-Place them back on the parchment paper, touch up any spots with extra chocolate, and drizzle leftovers for a decorative finish.