In a large mixing bowl, beat together the softened cream cheese and butter until creamy and smooth. Gradually add sugar and continue to mix until the mixture is fluffy. Next, stir in the vanilla extract. Once your base is ready, gently fold in the red velvet cake mix until fully combined. The mixture should be thick and hold its shape when rolled.
Using a small cookie scoop or your hands, form the mixture into 1-inch balls. Place each ball onto a baking sheet lined with parchment paper or a silicone mat. Once all the balls are shaped, refrigerate them for at least 1 hour to firm up. This step is crucial to ensure they hold their shape during dipping.
In a microwave-safe bowl, combine the white chocolate chips and vegetable oil. Heat in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. Alternatively, you can melt the chocolate using a double boiler on the stovetop.
Remove the chilled cheesecake balls from the refrigerator. Using a fork or dipping tool, dip each ball into the melted white chocolate, making sure it is fully coated. Gently tap off any excess chocolate and place it back on the parchment-lined baking sheet. While the chocolate is still wet, sprinkle the crushed walnuts, pecans, or crumbled turkey bacon on top if desired.
Refrigerate the dipped cheesecake balls for at least 30 minutes to allow the chocolate coating to set completely. Once firm, transfer them to a serving platter and enjoy these bite-sized delights!
