Red Velvet Cheesecake Bites Recipe

Introduction

Red Velvet Cheesecake Bites are the perfect bite-sized treat combining the rich flavors of red velvet cake and creamy cheesecake. These delightful morsels are coated in white chocolate, making them a crowd-pleaser for any occasion.

Ingredients

• 1 box red velvet cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup water
• 1 tsp vanilla extract (enhances chocolate notes)
• 8 oz cream cheese (softened)
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• Pinch salt
• 16 oz white chocolate or candy melts
• 2 tbsp shortening or coconut oil
• Red food coloring (optional for decorative drizzle)
• Sprinkles or crushed cookies (optional garnish)

Instructions

1. Step 1: Prepare and bake the red velvet cake according to the package instructions. Let it cool completely.
2. Step 2: In a bowl, beat the softened cream cheese, powdered sugar, 1 tsp vanilla extract, and a pinch of salt until smooth and creamy. Chill the mixture in the refrigerator.
3. Step 3: Crumble the cooled red velvet cake into fine crumbs. Gently mix the crumbled cake with the cheesecake filling until combined.
4. Step 4: Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
5. Step 5: Freeze the balls for 20 to 30 minutes until firm.
6. Step 6: Melt the white chocolate with shortening or coconut oil until smooth.
7. Step 7: Dip each frozen ball into the melted chocolate to coat completely. Allow excess chocolate to drip off before placing them back on parchment paper.
8. Step 8: Decorate with sprinkles or drizzle with colored chocolate using red food coloring, if desired. Let the coating set before serving.

Tips & Variations

• Use coconut oil instead of shortening for a dairy-free option and a subtle coconut flavor.
• Add a pinch of cinnamon to the cheesecake filling for a warm spice note.
• For extra crunch, roll the cheesecake balls in crushed cookies before dipping in chocolate.
• If you prefer a more intense red velvet flavor, add a teaspoon of cocoa powder to the cake mix.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 5 days. For longer storage, place them in a freezer-safe container and freeze for up to 1 month. To enjoy, thaw in the fridge for about an hour before serving. Reheating is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade red velvet cake instead of boxed mix?

Yes, homemade red velvet cake works great. Just make sure it is completely cooled before crumbling and mixing with the cheesecake filling.

Do I have to chill the cheesecake filling before mixing with the cake crumbs?

Chilling the filling helps it firm up slightly, making it easier to combine with the cake crumbs and form smooth balls that hold their shape.

Red Velvet Cheesecake Bites Recipe

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★★★★★

4.4 from 85 reviews

Delight in these bite-sized Red Velvet Cheesecake Bites that marry the classic rich red velvet cake with creamy cheesecake filling and a smooth white chocolate coating. Perfect as a party treat or an indulgent dessert, these flavorful bites are easy to make with simple ingredients and come together quickly with no baking required beyond the initial cake preparation.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 30 bites 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Red Velvet Cake

• 1 box Red velvet cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup water
• 1 tsp vanilla extract (enhances chocolate notes)

Cheesecake Filling

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Coating & Decoration

• 16 oz white chocolate or candy melts
• 2 tbsp shortening or coconut oil
• Red food coloring (optional, for decorative drizzle)
• Sprinkles or crushed cookies (optional garnish)

Instructions

1. Bake Cake: Prepare and bake the red velvet cake according to the instructions on the box, adding 1 tsp vanilla extract to enhance the chocolate notes. Once baked, allow the cake to cool completely before proceeding.
2. Make Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt together until the mixture is smooth and creamy. Chill this filling in the refrigerator to firm up slightly.
3. Form Balls: Crumble the cooled red velvet cake into fine crumbs and combine with the chilled cheesecake filling until well blended. Roll the mixture into approximately 1-inch balls, ensuring they are uniform in size for even coating.
4. Freeze Balls: Place the formed balls on a baking sheet lined with parchment paper and freeze for 20 to 30 minutes or until firm to the touch. This step helps the balls hold their shape during the dipping process.
5. Dip: Melt the white chocolate or candy melts together with the shortening or coconut oil until smooth, using a microwave in short bursts or a double boiler. Optionally, add red food coloring to a portion of the melted chocolate for decorative drizzles. Dip each chilled ball into the melted chocolate, covering it fully, and let any excess drip off.
6. Decorate: Before the coating sets, decorate the cheesecake bites with sprinkles or crushed cookies if desired. You can also drizzle colored chocolate over the top for an eye-catching finish. Place the coated bites on parchment paper to set completely.

Notes

• Ensure the cream cheese is softened to room temperature for a smooth filling.
• Freezing the balls before dipping makes coating easier and prevents them from falling apart.
• Use shortening or coconut oil to thin the white chocolate, making it easier to dip and giving a glossy finish.
• These bites can be stored in the refrigerator for up to 5 days or frozen for longer storage.
• For a richer taste, opt for a high-quality cream cheese and premium white chocolate.

Keywords: red velvet, cheesecake bites, white chocolate, dessert, bite-sized desserts, holiday treats, party snacks