March 20, 2023
Review RecipeRed Velvet Cheesecake Bites
These delightful no-bake red velvet cheesecake bites may be small, but they are certainly big on flavor and would be the perfect dessert or indulgent treat to satisfy your sweet tooth.
Jump to Recipe
Table of Contents
There’s no need for words when it comes to these red velvet cheesecake bites, 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
You’ll need:
- 1 (15.25-ounce) box of red velvet cake mix
- 1 (8-ounce) package of cream cheese, softened
- 12 ounces white almond bark
- ¾ cup red candy melts (optional stripping garnish)
SUBSTITUTIONS AND ADDITIONS
COATING: You could also roll these mini red velvet cheesecake cake balls in powdered sugar, cocoa powder, cake mix, graham cracker crumbs, crushed Oreo cookies, or colorful sprinkles.
How to Make This Red Velvet Cheesecake Bites Recipe
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 into the cream cheese.
STEP TWO: Using a medium-sized mixing bowl and an electric mixer on medium-high speed, beat cream cheese for 1½ to 2 minutes until completely smooth.
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.
STEP FOUR: Tightly cover the cheesecake dough and chill in the refrigerator for 2 hours.
STEP FIVE: Line a large baking sheet with parchment paper and set it aside.
STEP SIX: Use a 1 tablespoon cookie scoop and scoop 1 tablespoon of the cheesecake mixture. Roll the dough into a ball and set it on the prepared baking sheet. Repeat the steps.
STEP SEVEN: 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.
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.
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.
MORE BITES RECIPES
If you love how easy it is to make these, we have more delicious cake bites recipes for you to try. Check out our strawberry cheesecake bites and chocolate cheesecake bites for even more decadence.
Storing Red Velvet Cookies
IN THE FRIDGE: Store any leftovers of these red velvet bites in an airtight container in the refrigerator for up to 5 days.
IN THE FREEZER: You can freeze the uncoated red velvet cake bites for up to 2 months. Allow the cheesecake bites to thaw overnight in the refrigerator before coating.
These little red velvet cheesecake bites 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.
More Recipes You’ll Love
- Red Velvet Cheesecake Bites
- Red Velvet Cookies
- Mini Red Velvet Cheesecake
- Red Velvet Cream Cheese Cookies
- Red Velvet Brownies
- Coconut Cheesecake Bites
Red Velvet Cheesecake Bites
These delightful no-bake red velvet cheesecake bites may be small, but they are certainly big on flavor and would be the perfect dessert or indulgent treat to satisfy your sweet tooth.
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 28
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
Calories: 177kcal | Carbohydrates: 22g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 159mg | Potassium: 62mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 109IU | Calcium: 31mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
MommaofTwoNYC says
Do you think these would travel well? I send out tins during the holidays and would like to change it up a bit this year.
Thank you for your awesome recipes!