Red Velvet Cheesecake Bitesrn

overhead shot of Red Velvet Cheesecake Bites on a plate with one split in half

These delightful no-bake red velvet cake balls may be small, but they are certainly big on cheesecake flavor and would be the perfect dessert or indulgent treat to satisfy your sweet tooth.

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Prep Time10

Total Time2 10

Servings

Table of Contents

Red Velvet Cheesecake Bites Ingredients
Substitutions And Additions
How To Make This Red Velvet Cheesecake Bites Recipe
How To Serve
Storing Red Velvet Cookies
Why We Love This Recipe
More Recipes You’ll Love
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There’s no need for words when it comes to these red velvet cake balls, and with just one bite, you’ll be in food heaven! With a soft and creamy center and a deliciously rich white chocolate coating, the results are mouth-watering.

Red Velvet Cheesecake Bites Ingredients

Red Velvet Cheesecake Bites raw ingredients that are labeled

These red velvet cake balls are a decadent treat combining the rich, slightly tangy flavor of red velvet cake mix with cream cheese.

They’re coated in sweet white almond bark and garnished with red candy melts for extra sweetness.

You’ll need:

1 (15.25-ounce) box of red velvet cake mix
1 (8-ounce) package of cream cheese, softened
12 ounces of white almond bark
¾ cup of red candy melts (optional stripping garnish)

Substitutions And Additions

COATING: You could also roll the mini red velvet cheesecake cake balls in powdered sugar, cocoa powder, graham cracker crumbs, crushed Oreos, or colorful sprinkles.

RED VELVET CAKE MIX: If you don’t have a red velvet cake mix on hand, you can use a chocolate cake mix instead.

While it won’t have a distinctive red color, it will still provide a rich and chocolaty flavor that pairs wonderfully with the cream cheese.

RED CANDY MELTS: If you want to switch up the garnish, consider using colored sprinkles or crushed nuts for added texture and flavor.

These alternatives will provide a unique twist without changing the overall taste of the bites.

How To Make This Red Velvet Cheesecake Bites Recipe

These cake balls will come together in no time, especially since there are only four ingredients to make them!

STEP ONE: It is important to heat treat the dry cake mix before adding it to the cream cheese.

Add the dry cake mix into a medium-sized heat-safe bowl. Microwave the dry cake mix in two 30-second intervals, stirring well after each interval.

Allow the cake mix to completely cool before mixing it into the cream cheese.

STEP TWO: Beat the cream cheese for 1½ to 2 minutes until completely smooth.

Use a medium-sized mixing bowl and an electric mixer on medium-high speed.

OUR RECIPE DEVELOPER SAYS

Make sure the cream cheese is at room temperature to avoid lumps in the cream cheese mixture.

STEP THREE: Sprinkle the cooled, dry red velvet cake mix over the top of the cream cheese. Continue mixing just until well incorporated.

cake mix mix into the cream cheese in a bowl

STEP FOUR: Tightly cover the cheesecake dough and chill in the refrigerator for two hours.

STEP FIVE: Line a large baking sheet with parchment paper and set it aside.

STEP SIX: Use a one-tablespoon cookie scoop and scoop one tablespoon of the cheesecake mixture.

Roll the dough into a ball and set it on the prepared baking sheet. Repeat the steps.

mixture rolled into balls and placed on a baking sheet

STEP SEVEN: Using a heat-safe medium-sized mixing bowl, add the white almond bark and microwave in 30-second intervals.

Stir well after each interval until completely melted and smooth.

cheesecake bites rolled in the melted almond bark on a baking dish

STEP EIGHT: Roll the cheesecake balls in the melted almond bark. Place the coated bite onto a fork and gently tap to remove any excess coating.

You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated bite onto the prepared baking sheet. Repeat the process.

PRO TIP:

If the coating becomes too thick, you can reheat it in the microwave for 15-second intervals, stirring well after each interval until smooth.

STEP NINE: Add the red candy melts to a small heat-safe bowl. Microwave in 30-second intervals, stirring well after each interval until completely melted and smooth.

STEP TEN: Lightly drizzle the melted candy melts in stripes over the top of the cheesecake bites.

Allow the cheesecake bites coating to completely harden before serving.

PRO TIP:

You can use a squeeze bottle, drizzling spoon, or even a fork to drizzle the melted candy melts over the top of the coated cheesecake bites.

red candy drizzled over the cheesecake bites

How To Serve

The red color of the drizzle on these easy confections would make them the perfect Valentine’s Day treat or even a tasty treat during your holiday season celebrations.

They are also the ideal size for gifting, along with our white chocolate lemon truffles and Oreo truffles.

Take your dessert game up a notch by pairing these bites with a scoop of vanilla ice cream.

Cozy up with a mug of hot cocoa alongside your red velvet cheesecake bites during colder months.

For a classic and comforting pairing, serve these bites with a glass of cold milk. The creamy, sweet milk perfectly balances the richness of the cheesecake.

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Check out our strawberry cheesecake bites and chocolate cheesecake bites for even more decadence.

Storing Red Velvet Cookies

Here’s a quick guide on how to store, make ahead, and even freeze these delightful treats:

MAKE AHEAD: If you’d like to plan ahead, you can prepare these red velvet cheesecake bites a day or two before serving.

Once fully coated in white almond bark and garnishes, place them on a baking sheet in a single layer and refrigerate for one to two hours or until the coating sets.

Then, transfer them to an airtight container, separating layers with parchment paper to prevent sticking. Keep them in the refrigerator until you’re ready to enjoy.

IN THE FRIDGE: Store any leftovers of these red velvet bites in an airtight container in the refrigerator for up to five days.

IN THE FREEZER: You can freeze the uncoated red velvet cake bites for up to two months.

Allow the cheesecake bites to thaw overnight in the refrigerator before coating.

a close up shot of a Red Velvet Cheesecake Bite split in half on a plate

Why We Love This Recipe

IRRESISTIBLE FLAVOR: These cake balls offer the classic taste of red velvet cake, paired with the creamy goodness of cream cheese.

PERFECT FOR PARTIES: Red velvet cake balls are a fantastic party treat. They’re portioned into bite-sized pieces, making them convenient for guests to enjoy.

These little red velvet cake balls are the perfect way to celebrate all things red velvet. The rich, velvety white chocolate flavor is perfectly balanced by the creamy texture of the red velvet cheesecake filling, making these little treats irresistible.

FREQUENTLY ASKED QUESTIONS

Why do I have to microwave the cake mix?

Since the cake mix has uncooked flour in it that may have pathogens in it, it makes it unsafe to consume raw. Heating it in the microwave will kill any pathogens and make it safe to use in this no-bake red velvet cake balls recipe.

What are good options for coating cheesecake bites?

Powdered sugar, crushed graham crackers, sprinkles, nuts, and melted chocolate are all great options for coating your no-bake cheesecake bites.

Should these red velvet cream cheese balls be served cold or at room temperature?

These little red velvet cheesecake balls should always be served chilled, so keep them in the fridge until you are about ready to serve them.

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Red Velvet Cake Balls

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These delightful no-bake red velvet cake balls may be small, but they are certainly big on cheesecake flavor and would be the perfect dessert or indulgent treat to satisfy your sweet tooth.

Prep Time 10

Total Time 2 10

Servings

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Ingredients

15.25 ounces red velvet cake mix
8 ounces cream cheese, softened
12 ounces white almond bark
¾ cup red candy melts, optional stripping garnish

Instructions

It is important to heat treat the dry cake mix before adding it to the cream cheese. Add the dry cake mix into a medium-sized heat-safe bowl. Microwave the dry cake mix in two 30-second intervals, stirring well after each interval. Allow the cake mix to completely cool before mixing into the cream cheese.
Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1½ to 2 minutes until completely smooth.
Sprinkle the cooled, dry cake mix over the top of the cream cheese. Continue mixing just until well incorporated.
Tightly cover the cheesecake dough and chill in the refrigerator for 2 hours.
Line a baking sheet with parchment paper and set it aside.
Use a 1 tablespoon cookie scoop, scoop 1 tablespoon of the cheesecake dough. Roll the dough into a ball and set it on the prepared baking sheet. Repeat the steps.
Using a heat-safe medium-sized mixing bowl, add the white almond bark and microwave in 30-second intervals, stirring well after each interval until completely melted and smooth.
Roll the cheesecake bites in the melted almond bark. Place the coated bite onto a fork and gently tap to remove any excess coating. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated bite onto the prepared baking sheet. Repeat the process.
Add the red candy melts to a small heat-safe bowl. Microwave in 30-second intervals, stirring well after each interval until completely melted and smooth.
Lightly drizzle the melted candy melts in stripes over the top of the cheesecake bites. Allow the cheesecake bites coating to completely harden before serving.

Notes

Make sure the cream cheese is at room temperature to avoid lumps in the cream cheese mixture.
If the coating becomes too thick, you can reheat it in the microwave for 15-second intervals, stirring well after each interval until smooth.
You can use a squeeze bottle, drizzling spoon, or even a fork to drizzle the melted candy melts over the top of the coated cheesecake bites.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Sian Cox Photographer
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