In a large mixing bowl, combine the room temperature cream cheese, Greek yogurt, vanilla extract, coconut sugar, and egg. Using an electric mixer, blend the mixture until it is smooth and creamy, ensuring there are no lumps.
Spoon the cheesecake mixture onto a lined baking sheet, creating small mounds (about a tablespoon each). Use a spatula to flatten them slightly. Place the baking sheet in the freezer for about 1–2 hours, or until the bites are firm.
In a microwave-safe bowl, combine the dark chocolate and coconut oil. Heat in the microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
Once the cheesecake bites are firm, remove them from the freezer. Using a fork or dipping tool, dip each bite into the melted chocolate, ensuring they are fully coated. Let any excess chocolate drip off before placing them back on the baking sheet.
After coating all the bites, return the baking sheet to the freezer for an additional 30 minutes, allowing the chocolate to set completely.
