Red Velvet Cheesecake Bites Recipe
Introduction
These Red Velvet Cheesecake Bites combine the rich, velvety flavor of red velvet cake with a creamy cheesecake center for an irresistible treat. Perfect as bite-sized desserts, they’re easy to make and delightfully indulgent.
Ingredients
- 1 cup red velvet cake mix (dry)
- 1/4 cup unsalted butter (melted)
- 1/4 cup water
- 1/4 cup powdered sugar (for rolling)
- 8 ounces cream cheese (softened)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (or as needed)
- 1 cup white chocolate chips
- 1 tablespoon vegetable oil (optional)
- Red sprinkles (optional)
Instructions
- Step 1: In a bowl, mix the red velvet cake mix, melted butter, and water until a soft dough forms. Refrigerate the dough for 15 minutes to firm up.
- Step 2: In another bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Add milk as needed to reach a smooth, pipeable consistency.
- Step 3: Scoop small portions of the cheesecake mixture and roll into small balls. Place them on a parchment-lined tray and freeze for 15 minutes.
- Step 4: Take a small piece of the chilled red velvet dough and flatten it in your hand. Place a cheesecake ball in the center and wrap the dough around it. Roll gently into a smooth ball and repeat with the rest.
- Step 5: Melt the white chocolate chips in the microwave in 30-second intervals, stirring each time until smooth. Stir in vegetable oil if using.
- Step 6: Dip each ball into the melted chocolate, letting the excess drip off. Place back on the parchment-lined tray. Add red sprinkles on top before the chocolate sets, if desired.
- Step 7: Refrigerate for at least 30 minutes until the coating is fully set. Serve chilled or slightly cool.
Tips & Variations
- Use cream cheese at room temperature for easier mixing and a smoother filling.
- For a glossy chocolate coating, stir in a tablespoon of vegetable oil into the melted white chocolate.
- Try rolling the finished bites in crushed nuts or cookie crumbs instead of sprinkles for a different texture.
- If you prefer, substitute red velvet cake mix with a homemade red velvet batter for a more personalized flavor.
Storage
Store the cheesecake bites in an airtight container in the refrigerator for up to 5 days. To keep the chocolate coating firm, keep them chilled until serving. If needed, let them sit at room temperature for a few minutes before serving to soften slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bites ahead of time?
Yes, these cheesecake bites can be made a day or two ahead and kept refrigerated. Just wait to add sprinkles until right before serving for the best appearance.
What if I don’t have white chocolate chips?
You can use milk or dark chocolate chips as an alternative, though the flavor will change slightly. Adjust sweetness and garnish accordingly.
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Red Velvet Cheesecake Bites Recipe
- Total Time: 50 minutes
- Yield: 24 bites 1x
Description
Delightful bite-sized treats combining rich red velvet cake dough with a creamy cheesecake center, all coated in a smooth white chocolate shell and garnished with festive red sprinkles. Perfect for parties or a decadent dessert snack.
Ingredients
Red Velvet Base
- 1 cup red velvet cake mix (dry)
- 1/4 cup unsalted butter (melted)
- 1/4 cup water
- 1/4 cup powdered sugar (for rolling)
Cheesecake Filling
- 8 ounces cream cheese (softened)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (or as needed)
Coating and Garnish
- 1 cup white chocolate chips
- 1 tablespoon vegetable oil (optional)
- Red sprinkles (optional)
Instructions
- Prepare the Red Velvet Base: In a bowl, mix the red velvet cake mix, melted butter, and water until a soft dough forms. Refrigerate the dough for 15 minutes to firm up.
- Make the Cheesecake Filling: In another bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract and mix until creamy. Add milk if needed to get a smooth, pipeable consistency.
- Form the Cheesecake Centers: Scoop small portions of the cheesecake mixture and roll into small balls. Place them on a parchment-lined tray and freeze for 15 minutes.
- Assemble the Bites: Take a small piece of the chilled red velvet dough and flatten it in your hand. Place a cheesecake ball in the center and wrap the dough around it. Roll gently into a smooth ball and repeat with the rest.
- Coat in White Chocolate: Melt the white chocolate chips in the microwave in 30-second intervals, stirring each time until smooth. Stir in vegetable oil if using. Dip each ball into the melted chocolate and let the excess drip off. Place back on the parchment-lined tray.
- Garnish and Chill: Add red sprinkles on top before the chocolate sets, if desired. Refrigerate for at least 30 minutes until the coating is fully set.
- Serve: Serve chilled or slightly cool.
Notes
- Use room temperature cream cheese for easier mixing and smoother filling.
- If the white chocolate is too thick, add a little more vegetable oil to thin it out for easier dipping.
- You can substitute milk with cream or half-and-half for a richer cheesecake filling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Allow the white chocolate coating to fully set in the refrigerator before serving to avoid melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Red Velvet Cheesecake Bites, Red Velvet Dessert, Cheesecake Bites, White Chocolate Dessert, Party Snacks, No Bake Dessert
