In a food processor or mixer with a paddle attachment, place cold butter cubes, flour, and powdered sugar. Mix until the mixture resembles coarse sand with no butter lumps. Add the egg yolk and mix again until dough forms. Roll the dough between two sheets of baking paper into an even rectangle and bake in a preheated oven at 355°F (180°C) with turbo setting for about 25 minutes or until golden brown. Cool completely, then crumble with your hands.

For the cheese cream, in a mixer bowl, place white cheese, cream cheese, whipping cream, sugar, pudding, and vanilla extract. Mix on medium speed until a stable cream forms.

In a strong 9.5x3.5 inch (24x9 cm) sushi tray, spread half of the crumble as an even layer. Add the cheese cream on top and smooth with a spatula. Cover with the remaining crumble and freeze for 6 hours or overnight. Remove from the freezer, carefully take out of the tray, cut into equal squares, and return to the freezer until the coating is ready.

Place the milk chocolate, dark chocolate, and oil in a small, deep bowl. Melt in the microwave in short bursts until smooth. Dip each cheesecake bite in the chocolate using a fork, shake off excess, and place on baking paper. Repeat with all bites. Store the bites in the freezer, and enjoy!