1. Mix the cream cheese with Lyle’s Golden Syrup, vanilla paste, salt and Digestive crumbs (use a food processor to make the crumbs).
2. Line a cookie sheet with baking paper. Scoop 1 teaspoon size balls of the cheesecake mixture onto the cookie sheet, add a quarter of a raspberry (our raspberries were quite big so a quarter was more than enough) on top and cover with approximately one more teaspoon of cheesecake mixture.
3. Gently roll each truffle in a bowl of Digestive biscuit crumbs. Roll between the palms of your hand to make a nicely shaped ball. Transfer them to a freezer for about 30 minutes, this way it will be easier to dip them in hot chocolate.
4. Melt the white chocolate in a small bowl using a microwave, making sure not to overheat it. Dip each truffle in the chocolate and tap off the excess, then place on a baking paper lined cookie sheet. Sprinkle with colourful sprinkles. Chill to set, for about 20 minutes and keep them in the fridge before serving or gifting. The inside will be nice and creamy while the outside will have a crunchy thin white chocolate coating.