Red Velvet Cheesecake Bites for 24 Servings

Instructions:

1. Crumble the 9 oz red velvet cake into a large bowl. Note: Aim for fine crumbs with no large chunks to ensure a smooth interior.
2. Combine the 4 oz softened cream cheese, 1/4 cup powdered sugar, and 1/2 tsp pure vanilla extract in a separate small bowl.
3. Add the cream cheese mixture to the cake crumbs. Note: Use a folding motion until the mixture is uniform and holds together when squeezed.
4. Scoop one tablespoon of the mixture at a time and roll between your palms. until you have 24 smooth spheres.
5. Place the spheres on a parchment lined tray and chill in the fridge for 1 hour. until firm and cold to the touch.
6. Melt the 12 oz white chocolate chips and 1 tbsp coconut oil in 30 second intervals in the microwave. until glossy and smooth.
7. Dip each chilled cake ball into the melted chocolate using a fork. until completely submerged and coated.
8. Tap off the excess chocolate gently. Note: This prevents a messy, thick base.
9. Place back on the parchment paper and immediately add decorations if using. until the chocolate shell is set and matte.
10. Let the bites sit at room temperature for 10 minutes before moving back to the fridge. until fully hardened.