Add the 1/2 cup sugar and the pectin to the raspberries. Stir for 2 minutes and set aside.
In a stand mixer, whip the softened cream cheese and sugar together on high until fully combined. Add lemon juice and whipping cream. Beat on high for 3 minutes pausing occasionally to scrape down the sides.
Put the cheesecake mixture in a serving bowl. Grate in as much white chocolate as desired and stir. I put some in and save some for garnishing the top.
Swirl in 3/4 cup of the raspberry sauce until the dip looks festive. Garnish with grated white chocolate, fresh raspberries and mint leaves as desired.
Dip your favorite treats in and enjoy!