Description
These Red Velvet Cheesecake Bites combine the rich, creamy texture of cheesecake with the vibrant flavor of red velvet cake. Perfect as bite-sized treats for parties or desserts, they feature a fluffy cream cheese filling rolled in 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 Cake Batter: Preheat your oven to 350ºF. Line a standard 12-cup muffin pan with cupcake liners and prepare the red velvet cake batter according to the package directions. Divide the batter evenly among the liners.
- Bake the Cupcakes: Bake the cupcakes for 18 to 20 minutes, or until a tester inserted in the center comes out clean. Remove from oven and allow to cool completely.
- Prepare Cake Crumbs: Once cooled, break 4 cupcakes into small crumbs and set aside. Reserve the remaining cupcakes for another use.
- Make Cheesecake Filling: In a large bowl, use a handheld mixer on medium-high speed to beat softened cream cheese and confectioners’ sugar until the mixture is light and fluffy. Add heavy cream and vanilla extract, then continue beating until stiff peaks form.
- Form Cheesecake Balls: Using a small cookie scoop, shape the cream cheese mixture into 1-inch balls. Place the balls on a large, parchment-lined baking sheet and freeze for about 1 hour until firm and cold.
- Coat with Cake Crumbs: Roll the chilled cheesecake balls in the reserved red velvet cake crumbs until fully coated. Place them back on the baking sheet and refrigerate until ready to serve.
Notes
- You can prepare the cheesecake balls a day ahead and keep them refrigerated for convenience.
- For a more intense red velvet flavor, consider adding a small amount of cocoa powder to the cake crumbs before coating.
- If you prefer a less sweet treat, adjust the amount of confectioners’ sugar in the cheesecake filling accordingly.
- Be sure to chill the cheesecake balls thoroughly before coating to prevent them from sticking and losing shape.
- These bites are great served cold directly from the fridge or slightly chilled after removing from freezer.
