Making Red Velvet Cheesecake Bites

• Mix the red velvet cake mix, melted butter, and water together in a bowl until a soft dough forms.
• Chill the dough in the refrigerator for 15 minutes.
• Beat the cream cheese in a separate bowl until it’s smooth and creamy.
• Add powdered sugar and vanilla extract to the cream cheese mixture, mixing until creamy.
• Adjust the consistency by adding milk as needed, mixing until smooth.
• Scoop small portions of the cheesecake mixture and roll them into small balls.
• Freeze the cheesecake balls on a parchment-lined tray for 15 minutes.
• Flatten a small piece of the chilled red velvet dough in your hand.
• Encase the cheesecake ball by placing it in the center of the flattened dough.
• Roll gently into a smooth ball, ensuring the cheesecake filling is completely covered.
• Melt the white chocolate chips in the microwave in 30-second intervals.
• Stir in vegetable oil, if using, to give the melted chocolate a silky finish.
• Dip each ball into the melted chocolate, allowing excess to drip off.
• Sprinkle red sprinkles on top before the chocolate sets, if desired.
• Refrigerate them for at least 30 minutes to set the chocolate coating.
• Serve chilled or slightly cool for the best flavor experience.