Red Velvet Cheesecake Bites are the ultimate fusion of two classic desserts: rich red velvet cake and smooth, tangy cheesecake. These bite-sized treats are visually stunning and packed with flavor. With a soft, vibrant red velvet shell wrapped around a luscious cheesecake center, they’re perfect for parties, holidays, or whenever you’re craving something sweet and indulgent. Whether served chilled or slightly softened at room temperature, these mini bites are guaranteed to satisfy.
What Makes This Dessert Special?
These cheesecake bites are everything you want in a dessert—rich, creamy, and perfectly portioned. The red velvet exterior brings the slight cocoa flavor and vibrant color, while the cheesecake center offers a tangy contrast. Best of all, they’re easy to make ahead and serve for any occasion. They look impressive, taste incredible, and require no forks or plates—just pure, handheld deliciousness.
Cooking Time
- Prep Time: 20 minutes
- Chill Time: 2 hours (minimum)
- Total Time: 2 hours 20 minutes
- Servings: 16–18 bites
Ingredients
For the Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
For the Red Velvet Shell
- 1 box red velvet cake mix (dry)
- ½ cup butter, melted
- ¼ cup milk
- ½ teaspoon vanilla extract
- Optional: White chocolate for drizzling or dipping
Instructions
1. Make the Cheesecake Center
In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Scoop small amounts of the mixture (about 1 teaspoon each), roll into balls, and place on a parchment-lined baking sheet. Freeze for 30 minutes or until firm.
2. Prepare the Red Velvet Dough
In another bowl, combine the dry red velvet cake mix, melted butter, milk, and vanilla extract. Stir until a soft dough forms. If the dough is too sticky, refrigerate it for 15–20 minutes.
3. Assemble the Bites
Take a tablespoon of the red velvet dough, flatten it slightly in your palm, and place a frozen cheesecake ball in the center. Carefully wrap the dough around the filling, rolling it into a smooth ball. Repeat with remaining dough and filling.
4. Chill and Serve
Place the bites in the fridge for at least 1–2 hours to firm up. For added flair, drizzle with melted white chocolate or dip the tops before serving.
Variations
- Chocolate-Coated: Dip the entire bite in white or dark chocolate for a full candy-style coating.
- Holiday Flair: Add festive sprinkles or colored chocolate drizzle depending on the season.
- Crushed Cookie Coating: Roll finished bites in crushed Oreos or graham cracker crumbs.
- Gluten-Free: Use a gluten-free red velvet cake mix.
- Mini Cheesecake Muffins: Bake them in mini muffin tins for a firmer version.
Equipment You’ll Need
- Mixing bowls
- Hand mixer or whisk
- Measuring spoons
- Baking sheet
- Parchment paper
- Spoon or small cookie scoop
Nutritional Information (Per Bite)
- Calories: ~130
- Fat: 7g
- Carbohydrates: 15g
- Sugar: 11g
- Protein: 1g
(Values vary depending on chocolate coating and size of bites.)
Storage Tips
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: These freeze well—place in a sealed container for up to 1 month. Thaw in the fridge before serving.
- Make Ahead: Can be prepped a day in advance and chilled until ready to serve.
My Cooking Experience
With over 4 years of hands-on kitchen experience, I’ve made a wide range of bite-sized desserts, but Red Velvet Cheesecake Bites are always a hit. They’re fun to make, freeze beautifully, and look stunning on dessert platters. I’ve served them at everything from birthday parties to wedding showers, and they never last long. Once you get the hang of wrapping the dough, it becomes an easy and rewarding recipe to repeat
Conclusion
Red Velvet Cheesecake Bites combine the best of two classic desserts into one indulgent, poppable treat. With a rich red velvet exterior and creamy cheesecake center, they deliver big flavor in a small package. Whether you’re making them for a celebration or a sweet snack, they’re easy to prepare and even easier to enjoy. Add them to your dessert rotation—you won’t regret it.
Red Velvet Cheesecake Bites
Ingredients
Method
- In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Scoop small amounts of the mixture (about 1 teaspoon each), roll into balls, and place on a parchment-lined baking sheet. Freeze for 30 minutes or until firm.
- In another bowl, combine the dry red velvet cake mix, melted butter, milk, and vanilla extract. Stir until a soft dough forms. If the dough is too sticky, refrigerate it for 15–20 minutes.
- Take a tablespoon of the red velvet dough, flatten it slightly in your palm, and place a frozen cheesecake ball in the center. Carefully wrap the dough around the filling, rolling it into a smooth ball. Repeat with remaining dough and filling.
- Place the bites in the fridge for at least 1–2 hours to firm up. For added flair, drizzle with melted white chocolate or dip the tops before serving.
Notes
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: These freeze well—place in a sealed container for up to 1 month. Thaw in the fridge before serving.
- Make Ahead: Can be prepped a day in advance and chilled until ready to serve.
