Line an 18 x 13-inch baking sheet pan with wax or parchment paper.
Place 18 cookies (with cream filling) into a large ziplock bag and crush them into fine crumbs using a mallet, or process them in a food processor. Transfer the crumbs to a bowl and mix in the cream cheese until well combined. You can do this with a spoon or spatula, or pulse them together in the food processor.
Scoop mixture out about 1 tablespoon at a time and form into 1-inch balls and place on prepared baking sheet pan. Place the truffles in freezer for 15 minutes.
While the truffles are freezing, crush the raspberries into a fine dust using a mallet or food processor. Set aside.
Melt chocolate melts according to instructions on package.
Remove truffles from freezer. Dip each truffle into the melted candy melts. Lift the truffle out, letting the chocolate drip off. Place the coated truffles back onto the baking sheet pan and immediately sprinkle them with the raspberry dust. Allow the chocolate to fully set.
Store in an airtight container in refrigerator. Enjoy!
