Preparation:

1: Mix the Red Velvet Cheesecake Base

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, cocoa powder, vanilla extract, and melted white chocolate, continuing to beat until well combined.

2: Add the Red Food Coloring

• Slowly add the red food coloring to the cheesecake mixture, starting with a small amount and adjusting until you reach your desired vibrant red color.

3: Incorporate Graham Cracker Crumbs

• Fold in the graham cracker crumbs to give the mixture some texture. If you prefer an extra red velvet kick, you can use finely crushed red velvet cake crumbs instead of graham crackers.

4: Chill the Mixture

• Cover the mixture with plastic wrap and place it in the refrigerator for at least 1 hour to firm up. This will make it easier to roll into balls.

5: Shape the Cheesecake Bites

• Once chilled, scoop out portions of the mixture using a spoon or cookie scoop and roll them into small, bite-sized balls (about 1 inch in diameter). Place the rolled balls on a lined baking sheet.

6: Melt the White Chocolate

• In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each, until smooth. Add the coconut oil to thin the chocolate for easier dipping.

7: Dip the Cheesecake Bites

• Using a fork or dipping tool, carefully lower each cheesecake ball into the melted white chocolate, coating it fully. Let any excess chocolate drip off before placing the coated bites back onto the lined baking sheet.

8: Decorate

• While the chocolate is still wet, sprinkle the tops with red velvet cake crumbs, crushed cookies, or red sugar crystals for a festive finish.

9: Chill and Serve

• Return the cheesecake bites to the refrigerator for at least 30 minutes to allow the chocolate to set. Once the chocolate is firm, they’re ready to serve!