In a medium mixing bowl, beat 8 ounces of softened cream cheese using a hand mixer on medium speed until it’s completely smooth and creamy, about 2-3 minutes.

Add ½ cup of powdered sugar and 1 teaspoon of pure vanilla extract to the cream cheese. Mix on low speed until well combined, about 1-2 minutes.

In a separate bowl, whip 1 cup of heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture using a spatula.

Line a small baking sheet with parchment paper.

Portion out the creamy mixture and roll it into bite-sized balls, placing them onto the parchment-lined baking sheet.

Place the baking sheet in the freezer and let the cheesecake balls freeze for at least 1 hour.

Melt 1 cup of chocolate in a microwave-safe bowl, dipping each frozen cheesecake ball into the chocolate and returning it to the baking sheet.

Place the baking sheet back in the freezer for an additional 30 minutes, or until the chocolate is firm.