Description
These festive Grinchy Christmas Cake Bites are a fun and colorful holiday treat made from creamy red velvet cookies and cream cheese centers, coated with vibrant green-tinted white chocolate and topped with red heart sprinkles. Perfect for holiday parties and gift-giving, these no-bake cake bites combine rich flavors and eye-catching presentation.
Ingredients
Scale
Base
- 3 (9.6-oz.) packages Chips Ahoy Chewy Red Velvet cookies
- 1 (8-oz.) package cream cheese, room temperature
Coating
- 3 (12-oz.) packages white chocolate chips, divided
- Green food coloring gel
Decoration
- Red heart sprinkles, for decorating
Instructions
- Prepare the cookie crumbs: Place a wire rack on a parchment-lined baking sheet. In a food processor, pulse the Chips Ahoy Chewy Red Velvet cookies until fine crumbs form.
- Make the cake bite dough: In the large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth. Add the cookie crumbs and beat until well combined, forming a dough-like mixture.
- Form the balls: Using a 1-Tbsp. measuring spoon, scoop out dough and roll into balls about 1 1/2 inches in diameter. Arrange the balls evenly on the prepared wire rack and refrigerate until firm and cold, about 2 hours.
- Melt the first portion of chocolate: Set a medium heatproof bowl over a medium pot of barely simmering water (double boiler setup), ensuring the bottom of the bowl does not touch the water. Reserve one package of white chocolate chips. Place the remaining two packages into the bowl and stir until melted and smooth, about 2 minutes. Remove from heat.
- Color the chocolate coating: Add 1 drop of green food coloring gel to the melted chocolate, stirring well. Add more drops as needed until you reach the desired vibrant green color.
- Dip the cake bites: Using a fork, dip each chilled cake ball into the green chocolate, letting excess drip off. Return the dipped balls to the wire rack to set. Repeat with all balls. If a thicker coating is desired, allow the first coat to set and then apply a second coat. Refrigerate until the coating is firm, about 30 minutes. Wipe out the bowl but keep the double boiler setup ready.
- Melt the remaining chocolate for drizzle: In the double boiler, heat the reserved package of white chocolate chips, stirring until melted and smooth, about 2 minutes. Remove from heat.
- Color and thin the drizzle: Add 1 drop of green food coloring gel to the melted chocolate and stir. If needed, thin the chocolate by adding hot water from the pot 1 tablespoon at a time, stirring vigorously after each addition, until the chocolate becomes a smooth, drizzling consistency. Transfer the chocolate to a piping or plastic bag and snip off the tip.
- Decorate the cake bites: Drizzle the green chocolate over the coated cake balls to create festive stripes. Before the drizzle sets, place red heart sprinkles on top of each ball to add a Christmas touch. Refrigerate until fully set and ready to serve.
Notes
- Ensure cream cheese is at room temperature for smooth mixing.
- Use a double boiler or a heatproof bowl over simmering water to prevent chocolate from burning.
- Color the white chocolate gradually to achieve the desired shade without making the chocolate too thin.
- Chilling the balls thoroughly before dipping helps the coating set better and prevents cracking.
- Store the cake bites in an airtight container in the refrigerator and consume within 3–5 days.
- For a gluten-free version, substitute red velvet gluten-free cookies.
Nutrition
- Serving Size: 1 cake bite
- Calories: 120
- Sugar: 12g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
