# Components:
→ Cheesecake Base
01 - 1 1/2 cups chocolate cookie crumbs (such as Oreos, filling removed, crushed)
02 - 4 tablespoons unsalted butter, melted
→ Red Velvet Cheesecake Filling
03 - 8 ounces cream cheese, softened
04 - 1/3 cup powdered sugar, sifted
05 - 1/4 cup heavy cream
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon unsweetened cocoa powder
08 - 1/2 teaspoon red gel food coloring, or as needed
→ Coating & Garnish
09 - 1 cup white chocolate chips or white melting wafers
10 - 1 tablespoon coconut oil (optional, for smoother coating)
11 - Red velvet cake crumbs, cocoa powder, or sprinkles (optional, for garnish)
# Directions:
01 - In a medium mixing bowl, combine chocolate cookie crumbs with melted butter until thoroughly blended. Press roughly 1 teaspoon of the mixture into the bottom of each cavity of a 24-count silicone mini muffin pan, or onto a parchment-lined tray if forming balls. Chill while assembling the filling.
02 - Beat softened cream cheese in a large bowl until silky. Incorporate powdered sugar, heavy cream, vanilla extract, cocoa powder, and gel food coloring. Mix until smooth and vibrant, adjusting color as preferred.
03 - Spoon or pipe the prepared filling over the chilled bases, using approximately 1 tablespoon per cavity. Smooth using a spatula or spoon.
04 - Freeze filled bites for a minimum of 2 hours, until set and handleable.
05 - Melt white chocolate chips with coconut oil in a heatproof bowl over simmering water, or microwave in short bursts, stirring until glossy and smooth.
06 - Unmold cheesecake bites. Use a fork or dipping tool to immerse each into melted white chocolate, ensuring an even coating. Arrange on a parchment-lined tray.
07 - Immediately garnish coated bites with red velvet cake crumbs, cocoa powder, or sprinkles as desired. Refrigerate until chocolate layer is firm.
