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Red Velvet Cheesecake Bites

overhead shot of Red Velvet Cheesecake Bites on a plate with one split in half
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 mins
Chill Time 2 hrs
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 28
Calories 177 kcal

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: 177kcalCarbohydrates: 22gProtein: 1gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 159mgPotassium: 62mgFiber: 0.4gSugar: 17gVitamin A: 109IUCalcium: 31mgIron: 1mg