Beat the 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. Indent the center, spoon in raspberry preserves, seal, and roll again.

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

Melt the white chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each.

Dip the frozen balls into the melted chocolate using two forks, allowing excess to drip off.

Place the chocolate-coated balls back onto parchment and sprinkle with crushed freeze-dried raspberries before the chocolate sets.

Chill in the fridge for 15 minutes until fully set.