Prepare the cheesecake filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gradually add in the heavy cream and continue beating until the mixture is thick and fluffy.

1. Form the cheesecake bites: Line a baking sheet with parchment paper. Scoop out small portions of the cheesecake mixture (about 1 tablespoon per bite) and roll them into balls. Place each ball on the prepared baking sheet. Freeze them for at least 2 hours or until they are firm.
2. Prepare the chocolate coating: In a microwave-safe bowl, combine the chocolate chips and coconut oil (or vegetable oil). Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
3. Dip the cheesecake bites: Once the cheesecake bites are frozen, use a fork or toothpick to dip each bite into the melted chocolate, ensuring it’s fully coated. Allow the excess chocolate to drip off, then place the coated bites back on the parchment-lined baking sheet.
4. Set the chocolate coating: Refrigerate the bites for 30-60 minutes or until the chocolate has completely set.
5. Serve: Once the chocolate has hardened, serve the cheesecake bites chilled. Optionally, drizzle with additional melted chocolate or sprinkle with crushed nuts, sprinkles, or sea salt for extra flair.