Mix the cream cheese and sweetener in a bowl using a hand and kitchenaid mixer until smooth.
Remove 2 tbsp of the sweeteened cream cheese and place in a small bowl for white topping. Add 2 teaspoons of cashew milk to the small bowl to thin the topping. Transfer the white topping to a piping bag or ziplock bag and place in the fridge.
Beat the cocoa powder and raspberry extract into the sweetened cream cheese on high speed until well combined. Cover and refrigerate for three hours or overnight.
Using a mini ice cream scooper, scoop 1 inch balls of the chocolate mixture onto a serving platter.
Cut a tiny hole in the piping bag and drizzle each truffle with the topping. Place the truffles back in the fridge and make the chocolate topping.