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
Scale
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
