Line a baking tray with cling film and put 8 teaspoon of raspberry curd onto it.
Press a cookie/cake pop stick into each teaspoon of raspberry curd.
Put the tray in the freezer to set.
Put the cookies in a food processor and process until all the biscuits have broken up into crumbs.
Add the cream cheese and process again until a dough forms.
Divide the dough into 8 equal pieces.
Flatten each piece of dough and then wrap it around the raspberry curd on the end of each cookie stick.
Return the cookie pops to the freezer for an hour.
Melt the white chocolate slowly in a microwave. Heat for a minute to begin with then keep taking it out and stirring every 20 seconds until it is all melted.
Line up the melted chocolate, a bowl with the freeze-dried raspberry pieces and a baking tray covered in baking paper.
Dip the cookie pops in the melted chocolate. Use a teaspoon to spoon the chocolate over the area near the end of the stick which is hard to dip in. Let any excess chocolate drip back into the bowl before spooning the freeze-dried raspberry pieces over the white chocolate.
Put the cake pops in the fridge for the chocolate to set.
Store in the fridge
Nutritional information is approximate and a guideline only.