Red Velvet Cheesecake Bites Recipe
If you’re a fan of red velvet cake and creamy cheesecake, these Red Velvet Cheesecake Bites are the perfect treat for you. With a soft red velvet crumb coating and a rich, tangy cream cheese filling, these bite-sized desserts are irresistible. They’re easy to make, visually stunning, and perfect for parties or special occasions. Here’s how to make these delightful treats!
Ingredients:
For the Red Velvet Crumb:
- 1 box red velvet cake mix
- Ingredients needed for the cake mix (as per package instructions)
For the Cream Cheese Filling:
- 16 ounces cream cheese, room temperature
- 4 tablespoons butter, room temperature
- ½ cup powdered sugar
- 2 cups graham crackers, crushed
- 1 teaspoon vanilla extract
Directions:
1. Prepare the Red Velvet Cake:
- Preheat your oven to 350°F (175°C) and grease or line two 8-inch cake pans.
- Prepare the red velvet cake mix according to the package instructions. Once the cakes are baked, allow them to cool completely on a wire rack.
2. Crumble the Cake:
- Once the red velvet cake has cooled, crumble it by hand until it resembles coarse sand. If the cake is too moist, break it into small chunks and bake them for an additional 5-6 minutes at 350°F to dry out slightly.
3. Make the Cream Cheese Filling:
- In a separate bowl, use an electric mixer to cream together the room temperature cream cheese, butter, and powdered sugar until the mixture is light and fluffy.
- Crush the graham crackers into fine crumbs using a rolling pin or food processor. Add the graham cracker crumbs and vanilla extract to the cream cheese mixture, and mix until well combined.
4. Shape the Cheesecake Bites:
- Using a 2-teaspoon cookie scoop, portion out the cream cheese mixture. Roll each portion into small balls with your hands and place them on a lined baking sheet.
- Refrigerate the cheesecake balls for 1 hour to firm up.
5. Coat with Red Velvet Crumbs:
- Once the cheesecake balls are chilled, roll each one in the crumbled red velvet cake until fully coated. Shape the bites into perfect rounds if needed.
6. Serve and Enjoy:
- Serve the red velvet cheesecake bites immediately or refrigerate them until ready to enjoy. They’re perfect for sharing at parties or enjoying as a special treat!
Recipe Tips:
- Drying Out the Cake: If your red velvet cake is too moist, drying it out in the oven for a few minutes will make it easier to crumble and coat the cheesecake bites.
- Make Ahead: These cheesecake bites can be made ahead of time and stored in the refrigerator for up to 3 days, making them a convenient dessert for any gathering.
Quick Stats:
- Prep Time: 20 minutes
- Cook Time: 20 minutes (including cake baking)
- Chill Time: 1 hour
- Total Time: 1 hour 40 minutes
- Calories: 120 kcal per bite
- Servings: 24 bites
These Red Velvet Cheesecake Bites are the perfect combination of rich, tangy cream cheese and classic red velvet flavor. They’re fun to make, visually appealing, and absolutely delicious. Whether you’re preparing them for a special occasion or just craving something sweet, these bites will not disappoint!
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Red Velvet Cheesecake Bites
- Total Time: 1 hour 40 minutes
- Yield: 24 1x
Description
These Red Velvet Cheesecake Bites combine the best of both worlds—rich, velvety red velvet cake and creamy, smooth cheesecake filling. Each bite offers a delightful contrast of flavors and textures, with the tangy cream cheese filling encased in a perfectly crumbly red velvet exterior. They are easy to make, visually stunning, and perfect for any special occasion.
Ingredients
For the red velvet crumb:
1 box red velvet cake mix
Ingredients needed for the cake mix (as per package instructions)
For the cream cheese filling:
16 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
½ cup powdered sugar
2 cups graham crackers, crushed
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease or line two 8-inch cake pans.
Prepare the red velvet cake as directed on the package. Once baked, allow it to cool completely.
Once cooled, crumble the cake by hand until it resembles coarse sand. If the cake is too moist, break it into small chunks and bake them for 5-6 minutes at 350°F to dry out.
In a separate bowl, cream the room temperature cream cheese, butter, and powdered sugar using an electric mixer until fluffy.
Crush the graham crackers into a fine powder using a rolling pin or food processor. Add the graham cracker crumbs and vanilla extract to the cream cheese mixture, mixing until well combined.
Using a 2-teaspoon cookie scoop, portion out the cream cheese mixture and roll into small balls with your hands. Place them on a lined baking sheet and refrigerate for 1 hour.
Once chilled, roll the cream cheese balls in the red velvet cake crumbs until fully coated. Shape them into perfect rounds if needed.
Enjoy immediately or refrigerate until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 20 minutes (including cake baking)
Nutrition
- Calories: 120