Beat the softened cream cheese and butter in a mixing bowl until smooth and fluffy, about 2 minutes on medium speed. Scrape down the sides to remove any lumps.

Add the powdered sugar gradually on low speed, then increase the speed and beat for 1 to 2 minutes until light and creamy. Mix in the vanilla extract and a pinch of salt. The filling should be thick yet easy to scoop. If it feels too soft, chill it for 20 minutes.

Scoop the filling into small portions, about 1 tablespoon each, and roll gently between your palms until smooth. Arrange on a parchment lined baking sheet and refrigerate for 30 to 45 minutes until firm. Well chilled centers make coating much easier.

In a medium bowl, combine the crispy rice cereal, crushed chocolate cookies, and chopped chocolate. Mix until evenly distributed and keep nearby for coating.

Melt the chocolate chips in a microwave safe bowl using 20 to 30 second intervals, stirring between each round until smooth. Stir in the coconut oil or shortening if using, which helps create a glossy, fluid coating.

Dip each chilled cream ball into the melted chocolate, turning gently to coat. Let excess chocolate drip off, then roll immediately in the crunch mixture, pressing lightly so it adheres. Place back onto the parchment lined sheet. For a thicker shell, mix about ½ cup of the crunch mixture directly into the melted chocolate before dipping.

Refrigerate the coated balls for another 20 to 30 minutes until fully set. The outer shell should feel firm and give a slight snap when bitten.