Heat oil in a large pot over medium-high heat. Add popcorn kernels and spread out in a single layer with a wooden spoon. Cover saucepan with a lid. When the popcorn begins to pop (after about 2-3 minutes), shake the pot over the heat for about 3 minutes, until popping slows. Remove from heat immediately and let cool for 1 minute.

Line a baking sheet with parchment paper. Spread popcorn evenly over baking sheet. Let cool completely. Pick out any unpopped kernels, then top with the cheddar shake.

Meanwhile, melt the white chocolate. Using a spoon or a piping bag, drizzle white chocolate over the popcorn. Top with a handful of freeze-dried raspberries, and sprinkle any remaining raspberry dust from the bag.

Let set 20-30 minutes, until white chocolate has hardened. Store in an airtight container until ready to eat, up to 3 days.