In a mixing bowl, beat together 8 oz of softened cream cheese, 1 cup of powdered sugar, 1 tsp of vanilla extract, and ½ cup of crushed freeze-dried raspberries using an electric mixer. Blend until smooth, about 2-3 minutes.

Transfer the filling mixture into an airtight container and refrigerate for at least 30 minutes.

Take the chilled filling out of the fridge and use a cookie scoop or a teaspoon to portion out small amounts. Roll each scoop into a ball, approximately 1-inch in size.

Put the scooped truffles back into the freezer for about 15 minutes.

While the truffles chill, melt 8 oz of chocolate in a microwave-safe bowl, heating in 30-second intervals until smooth. If needed, add a teaspoon of vegetable oil or shortening.

Using a fork or skewer, dip each chilled truffle into the melted chocolate until well-coated. Allow excess chocolate to drip off before transferring back onto a parchment-lined baking sheet.

Refrigerate dipped truffles for about 15-30 minutes, or until the chocolate coating is set and firm.