Step 1

Pulse 2 graham crackers in the food processor, dump them out, and set aside. In the same food processor, pulse the remaining crackers with all of the cream cheese, powdered sugar, and vanilla extract. Process until all the crackers are broken down and the mixture resembles a very thick paste.

Step 2

Refrigerate the cheesecake mixture for about 30 minutes to an hour. Meanwhile, prepare a baking sheet by lining it with parchment paper; additionally, prepare a wire cooling rack with parchment paper underneath.

Step 3

Remove the cheesecake mixture from the refrigerator and using a small cookie scoop or tablespoon scoop, portion the cheesecake into small balls. Place the portioned cheesecake balls onto the parchment-lined baking sheet. Return the balls to the refrigerator for another 15-30 minutes, or until nice and firm.

Step 4

Just before removing the cheesecake balls from the refrigerator, melt the chocolate in a double boiler*. If you plan on coloring the white chocolate, add the food coloring now.** Only use 1-4 drops.

Step 5

If the cheesecake balls are very well set they can be skewered and dipped; otherwise, carefully rest the cheesecake on a fork then dip it in the chocolate. Allow dipped balls to set up on the prepared wire rack with parchment paper underneath.

Step 6

While the chocolate is still wet, decorate using the crushed crackers from the first step, sprinkles, or small candies. Chill the completed cheesecake bites until ready to serve.