Prepare the Cheesecake Filling:

Mix the Filling:

In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Cover and refrigerate for 30 minutes.

Prepare the Red Velvet Cake:

Preheat Oven:

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or grease it lightly.

Mix the Cake Batter:

In a large bowl, combine the red velvet cake mix, vegetable oil, and eggs. Stir until a dough forms.

Bake:

Spread the dough evenly into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

Assemble the Bites:

Form the Bites:

Crumble the cooled red velvet cake into fine crumbs in a large bowl. Add the chilled cheesecake filling and mix until fully combined and the mixture holds together.

Shape:

Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Refrigerate for 30 minutes.

Coat the Bites:

Melt the Chocolate:

In a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-second intervals, stirring until smooth.

Dip the Bites:

Using a fork or dipping tool, coat each cheesecake bite in melted chocolate. Place them back on the parchment-lined sheet and let the chocolate set.

Decorate (Optional):

Drizzle additional melted white chocolate or sprinkle with red velvet crumbs for a decorative touch.

Chill and Serve:

Chill:

Refrigerate for at least 15 minutes to set the chocolate fully. Serve chilled or at room temperature.