Description
Creamy, sweet, and decadent, these Red Velvet Cheesecake Bites are perfect for any occasion. Easy to make and ideal for prepping ahead of time, they’ll be a hit with your guests! With a luscious cream cheese filling and a delicious red velvet crumb coating, they’re as fun to make as they are to eat.
Ingredients
Scale
For the Red Velvet Crumb:
- 1 box red velvet cake mix
- Ingredients as directed on the cake mix packaging (usually water, oil, and eggs)
For the Cream Cheese Filling:
- 16 oz cream cheese, room temperature
- 4 tbsp butter, room temperature
- 1/2 cup powdered sugar (adjust sweetness to taste)
- 2 cups graham crackers, crushed into fine crumbs
- 1 tsp vanilla extract
Instructions
- Prepare the Cake Crumb: Preheat the oven to 350°F (175°C). Line or grease two 8-inch cake pans. Prepare the red velvet cake batter according to the instructions on the box, typically involving combining the cake mix with water, oil, and eggs. Divide the batter evenly between the prepared cake pans and bake as directed on the box. Once baked, allow the cakes to cool completely.
- Crumble the Cake: Once the cakes have cooled, crumble them into fine crumbs with your hands until the texture resembles coarse sand. If the cake is too moist, break it into small chunks and spread them on a lined baking sheet. Dry the crumbs in the oven at 350°F for 5–6 minutes, then let them cool.
- Make the Cream Cheese Filling: In a large mixing bowl, combine the cream cheese, butter, and powdered sugar. Use an electric hand mixer to beat the mixture until light, fluffy, and aerated.
- Incorporate the Graham Crackers: Place the graham crackers in a ziplock bag and crush them into a fine powder using a rolling pin. Add the crushed graham crackers and vanilla extract to the cream cheese mixture. Mix until fully combined.
- Form the Cheesecake Balls: Use a 2-teaspoon cookie scoop to portion out the cream cheese mixture. Roll each portion into a smooth ball with your hands and place them on a lined baking sheet or plate.
- Chill: Refrigerate the cheesecake bites for at least 1 hour, or until they are firm and easy to handle.
- Assemble: Roll each cheesecake ball in the red velvet crumbs, ensuring they are fully coated.
- Serve or Store: Serve immediately, or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: These bites are best served chilled but can be enjoyed straight from the fridge.
- Vegan Option: Use dairy-free cream cheese and plant-based butter for a vegan version.
- Make Ahead: These can be made ahead of time and stored in the fridge. The chilling time will help them firm up, and they will hold their shape for a few days.
- Extra Flavor: Add a splash of almond extract or orange zest for extra flavor in the cheesecake filling.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake bite (approximately 1/16th of the recipe)
- Calories: 150
- Sugar: 13g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg