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Red Velvet Cheesecake Bites
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Red Velvet Cheesecake Bites

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.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 18
Course: Dessert
Calories: 130
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. 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.