Start by gathering your food processor and adding the graham cracker crumbs alongside the freeze-dried strawberries. Pulse the mixture until it reaches a sandy, fine texture that resembles sandpaper.

In a mixing bowl, combine the softened Neufchâtel cheese, pure vanilla bean paste, and fine sea salt. Using an electric mixer, cream the ingredients together until you achieve a smooth and fluffy consistency, which should take around 2-3 minutes.

Gently fold in the sandy crumb mixture to the cream cheese batter until fully combined. Aim for a firm dough that easily holds its shape.

Scoop out about 1 tablespoon of the cheesecake mixture and roll it between your palms to form smooth balls. Place each truffle carefully on a baking sheet lined with parchment paper.

Pop the baking sheet with the truffles into the freezer for at least 60 minutes. This chilling time is crucial for firming up the truffles.

Prepare a double boiler or microwave to melt the white chocolate chips mixed with refined coconut oil until smooth and glossy.

Retrieve the chilled truffles and dip each one into the melted white chocolate using a fork to submerge them completely. Allow any excess chocolate to drip off before returning the coated truffles to the baking sheet.

Immediately after coating, sprinkle each truffle with a dusting of extra freeze-dried strawberry powder. Allow the truffles to set for a few minutes at room temperature.