In a mixing bowl, combine softened cream cheese and powdered sugar, using a hand mixer on medium speed until the mixture is smooth and creamy—this should take about 2-3 minutes.

Gently fold in the mashed raspberries into the creamy mixture using a spatula, incorporating them evenly without overmixing.

Using a small cookie scoop or your hands, take portions of the cheesecake mixture and roll them into balls, approximately 1 inch in diameter. Place on a parchment-lined baking sheet.

Refrigerate the rolled cheesecake balls for about 30 minutes to help them firm up.

In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring well in between until fully melted and smooth.

Remove the chilled cheesecake balls from the refrigerator and dip each ball into the melted white chocolate, letting any excess chocolate drip off.

Once coated in white chocolate, place the sheet back in the refrigerator to allow the chocolate to set for about 20-30 minutes.

After the chocolate has fully set, present the cheesecake balls on a decorative platter, garnished with fresh raspberries or mint leaves.