Gently fold the fresh raspberries into the cream cheese mixture, taking care not to crush the berries too much.
Form the Bites:
Using a small spoon or a melon baller, scoop portions of the cream cheese mixture and roll into small balls.
Arrange the balls on a baking sheet lined with parchment paper.
Chill:
Freeze the cream cheese balls on the baking sheet for about 1 hour, or until they are firm.
Prepare the Coating:
In a shallow bowl, mix the graham cracker crumbs with melted butter until the crumbs are well coated.
Coat the Bites:
Remove the cream cheese balls from the freezer.
Roll each ball in the graham cracker crumb mixture until completely covered.
Return the coated bites to the parchment-lined baking sheet.
Chill Again:
Place the baking sheet back in the freezer for another 30 minutes, or until the bites are firm.
Serve:
Before serving, let the raspberry cream cheese bites sit at room temperature for a few minutes to soften slightly.
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