Line a muffin pan with muffin/cupcake liners.
Place the strawberries in a blender and blend until pureed.
Add the vanilla extract, melted coconut oil, and soft cream cheese. Blend until the texture is silky smooth. *Taste the mixture and add a tablespoon or two of honey if you want it a little sweeter.
Scoop or pour the cheese mixture into the muffin liners and freeze for 2 hours or until solid.
Once the cheesecake bites are frozen, combine the dark chocolate chips and coconut oil in a double boiler or microwave in 30-second intervals until melted.
Peel the muffin wrappers from the cheesecake bites and dip each bite halfway into the melted chocolate. **Very important, Let dry on parchment paper, not a rack, as the bites will stick to the rack!**
Store in the freezer.