If you’ve been looking for a dessert that’s both adorable and absolutely delicious, you’ve hit the jackpot with this Red Velvet Cheesecake Bites Recipe. It’s the perfect little treat that combines the charming red velvet cake flavor with a creamy cheesecake center—I mean, who doesn’t love that combo? I can’t wait to share all my best tips so you can nail this recipe at home and impress anyone lucky enough to taste them.
Why You’ll Love This Recipe
- Deliciously Bite-Sized: These little bites are perfect for parties or anytime you want a quick sweet fix without overdoing it.
- Easy to Make: Using boxed cake mix keeps things simple, but the homemade cheesecake filling takes it up a notch.
- Versatile Presentation: You can dress them up for special occasions or keep them casual for family dessert night.
- Crowd-Pleaser: Every time I make these, my family goes crazy for them, and I bet yours will too!
Ingredients You’ll Need
These ingredients come together beautifully to create a rich and creamy cheesecake center surrounded by that signature moist red velvet flavor. I love using a good quality cream cheese and fresh heavy cream to get the texture just right.
- Red velvet cake mix: This is your base—you’ll want a box you trust for great flavor and texture.
- Cream cheese: Softened is key here for smooth mixing; I usually let it sit out for 30 minutes before starting.
- Confectioners’ sugar: It melts into the cream cheese, making the cheesecake sweet and silky without grittiness.
- Heavy cream: Adds richness and helps form those lovely stiff peaks in the filling.
- Pure vanilla extract: A splash of vanilla gives the cheesecake that little extra warmth and depth.
Variations
One of the things I love most about this Red Velvet Cheesecake Bites Recipe is how easy it is to tailor it your way. Whether you prefer it a bit less sweet or want to add some fun mix-ins, there’s room to play.
- Chocolate Drizzle: I once drizzled melted dark chocolate over the bites before serving, and it added a decadent touch that my guests couldn’t stop talking about.
- Nutty Crunch: Try rolling the bites in finely chopped pecans or walnuts instead of cake crumbs for a unexpected crunch.
- Diet-Friendly: Using sugar-free cake mix and light cream cheese works if you’re watching sugar, but keep in mind it changes the texture slightly.
- Seasonal Twist: Adding a teaspoon of pumpkin pie spice in the cheesecake filling is fantastic for autumn vibes.
How to Make Red Velvet Cheesecake Bites Recipe
Step 1: Bake Your Red Velvet Cupcakes
Start by preheating your oven to 350ºF and lining a 12-cup muffin pan with liners. Prepare the cake batter following the directions on the box—don’t skip any steps here to ensure that perfect rise and crumb. Divide the batter evenly among the liners. Baking time is about 18-20 minutes; test doneness with a toothpick in the center. When it comes out clean, you’re set. Let these cupcakes cool completely before moving on—I always find that warm crumbs just don’t stick well when it’s time to coat the cheesecake balls.
Step 2: Prep the Cream Cheese Filling
Once your cupcakes are cooled, break four of them into small crumbs, setting the rest aside for another use. In a large bowl, beat softened cream cheese with confectioners’ sugar using a handheld mixer on medium-high speed. You want it light and fluffy, so don’t rush this step! Add heavy cream and vanilla extract, then beat until stiff peaks form, almost like whipped cream. This is key to get that luscious, fluffy filling texture you’ll love.
Step 3: Form and Chill
Using a small cookie scoop, scoop the cream cheese mixture and roll it into about 1-inch balls. Place them on a parchment-lined baking sheet. Freeze for about an hour so these cheesecake balls get nice and firm—this makes them easier to coat in the red velvet crumbs later without losing their shape.
Step 4: Coat and Chill Again
Roll your chilled cream cheese balls in the red velvet cupcake crumbs until completely coated. This not only looks gorgeous but gives that familiar cake texture on the outside that balances beautifully with the creamy inside. Put the coated bites back on the baking sheet and refrigerate until ready to serve. Trust me, chilling again really helps the flavors meld together.
Pro Tips for Making Red Velvet Cheesecake Bites Recipe
- Don’t Skip Cooling: I once tried using warm cupcakes and ended up with crumb coating that just wouldn’t stick—cool completely for best results.
- Use a Hand Mixer: Cream cheese can be stubborn; a handheld mixer helps get that creamy texture faster without lumps.
- Freeze Before Coating: Freezing the cheesecake balls firm up the filling, so the crumbs don’t squash them and they stay perfectly round.
- Line Your Pan with Parchment: Saves clean-up time, and the bites slide off easily without sticking or breaking.
How to Serve Red Velvet Cheesecake Bites Recipe
Garnishes
I like to keep it simple with just the red velvet crumbs as a coating, but if I’m feeling fancy, a light dusting of cocoa powder or a tiny drizzle of white chocolate makes these bites pop visually and flavor-wise. Fresh raspberries on the side add a tart contrast I adore, especially when serving to guests.
Side Dishes
These cheesecake bites are pretty rich on their own, so I usually pair them with something light like a crisp cup of brewed coffee or a simple green salad if you’re serving them after dinner. They also shine at holiday dessert tables alongside cookies and fruit tarts.
Creative Ways to Present
For parties, I’ve laid these out on tiered dessert trays to show off each little bite. You can also skewer them with decorative toothpicks for a fun, easy-to-eat presentation that’s always a conversation starter. Wrapping each in a mini cupcake liner works great for gifting too!
Make Ahead and Storage
Storing Leftovers
Store your leftover Red Velvet Cheesecake Bites in an airtight container in the refrigerator; they’ll keep beautifully for up to 3 days. I usually layer them with parchment or wax paper to prevent sticking.
Freezing
Freeze any extras by placing the bites on a baking sheet to harden first, then transfer them to a freezer-safe container or bag. They freeze well for up to 2 months. When I want one, I just pop it in the fridge to thaw overnight.
Reheating
Since these are best served chilled, I don’t recommend reheating. Instead, I let frozen bites thaw in the fridge or at room temperature for about 20 minutes—perfect for enjoying that creamy texture without losing their shape or flavor.
FAQs
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Can I make these Red Velvet Cheesecake Bites ahead of time?
Absolutely! These bites actually taste better if you let them chill overnight as the flavors deepen. You can also freeze them to enjoy later—just be sure to thaw them gently in the fridge before serving.
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What’s the best way to get the cheesecake filling super smooth?
Beat the cream cheese and sugar well using a handheld mixer until it’s light and fluffy, then add the heavy cream and vanilla and continue to beat until stiff peaks form. This ensures a silky, creamy filling without lumps.
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Can I use homemade red velvet cake crumbs instead of the box mix?
You sure can! Crumbs from homemade red velvet cake actually add extra flavor and freshness. Just make sure to let the cake cool completely before crumbling for coating the bites.
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How do I prevent the cheesecake bites from falling apart?
Freezing the cheesecake balls before rolling them in crumbs is the key step I learned early on. It firms them up, preventing breakage and making them easier to handle.
Final Thoughts
I absolutely love how these Red Velvet Cheesecake Bites turn out every time—there’s just something magical about the creamy center encased in that soft, red velvet crumb coating. When I first tried making these, I was amazed at how easy they were yet felt so special, perfect for any celebration or a sweet everyday indulgence. Give this recipe a shot—you’ll find it’s just the right amount of fuss for a dessert that looks stunning and tastes even better. Trust me, once you make these, you’ll keep coming back for more!
Print
Red Velvet Cheesecake Bites Recipe
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 2 hrs
- Yield: 28 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Red Velvet Cheesecake Bites combine the rich, moist texture of classic red velvet cupcakes with a creamy, dreamy cheesecake center. Perfect as bite-sized treats for parties or an indulgent snack, these no-fuss delights feature a luscious cream cheese filling rolled in homemade red velvet cake crumbs for an irresistible finish.
Ingredients
Cake
- 1 (15.25-oz.) box red velvet cake mix, plus ingredients called for on box
Cheesecake Filling
- 2 (8-oz.) blocks cream cheese, softened
- 3/4 cup confectioners’ sugar
- 2 Tbsp. heavy cream
- 1 tsp. pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Line a standard 12-cup muffin pan with cupcake liners to prepare for baking the red velvet cupcakes.
- Mix and Bake Cupcakes: Prepare the cake batter according to the directions on the box. Divide the batter evenly among the prepared liners, then bake in the oven for 18 to 20 minutes, or until a tester inserted in the center comes out clean. Allow cupcakes to cool completely before proceeding.
- Create Cake Crumbs: Take 4 of the cooled cupcakes and break them into small crumbs. Set these crumbs aside for coating later. Reserve remaining cupcakes for another use or serving.
- Prepare Cheesecake Mixture: In a large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese and confectioners’ sugar until the mixture is light and fluffy. Add the heavy cream and vanilla extract, then continue beating until stiff peaks form.
- Shape Cheesecake Balls: Using a small cookie scoop, portion out the cream cheese mixture into 1-inch balls. Arrange these balls on a large parchment-lined baking sheet and place them in the freezer until they are cold and firm, about 1 hour.
- Coat and Chill: Roll each chilled cheesecake ball in the reserved red velvet cake crumbs until fully coated. Return the coated bites to the baking sheet. Refrigerate until ready to serve to maintain their shape and texture.
Notes
- You can substitute homemade red velvet cupcakes if preferred for fresher crumbs.
- Ensure cream cheese is well softened for easier mixing and smoother texture.
- Freezing the cheesecake balls beforehand makes rolling in crumbs much easier and helps maintain shape.
- Store the cheesecake bites in the refrigerator and consume within 3-4 days for freshness.
- This recipe yields approximately 28 bite-sized servings, ideal for gatherings.
Nutrition
- Serving Size: 1 bite (approx. 25g)
- Calories: 120
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 30mg
