Start by placing the cream cheese in a mixing bowl. Using a hand mixer or stand mixer, beat the cream cheese until it’s smooth and creamy, about 2-3 minutes. You may add a dash of vanilla extract, a sprinkle of powdered sugar, or lemon zest for extra flavor.

Once the cream cheese is whipped, use a spoon or small cookie scoop to portion out the mixture. Roll each scoop into a small ball, about the size of a marble, and place on parchment paper.

Freeze the cream cheese balls for about 10 minutes to help them hold their shape when dipped in chocolate.

Melt the chocolate using a double boiler or the microwave. If using the microwave, heat in short bursts of 30 seconds, stirring in between, until smooth.

Remove the cream cheese balls from the freezer. Using a fork or toothpick, dip each ball into the melted chocolate until completely covered. Let the excess chocolate drip off and place them back on the parchment paper.

Allow the chocolate-covered cheesecake bites to set on parchment paper. To speed up the process, place them in the refrigerator for another 10 minutes.

These treats can be stored in the fridge for several days or in the freezer for longer preservation in an airtight container.