Red Velvet Cheesecake Bites

I'm going to be honest with you. When Alex asked if I could make "something fancy but not too fancy" for his class Valentine's party last year, I panicked a little. He wanted something that looked special but that I could actually make without losing my mind on a Tuesday night.

Jump to:

• Why You Will Like These Red Velvet Cheesecake Bites
• Ingredients for Red Velvet Cheesecake Bites
• How to Make Red Velvet Cheesecake Bites
• Storage and Reheating for Red Velvet Cheesecake Bites
• Tips for Perfect Red Velvet Cheesecake Bites
• Frequently Asked Questions About Red Velvet Cheesecake Bites
• Recipes You May Like
• Conclusion
• Red Velvet Cheesecake Bites

That's when I remembered these Red Velvet Cheesecake Bites. They're everything I love about making treats for my family. They look like you spent hours in the kitchen, but they come together so quickly. Plus, they're the perfect size for parties because nobody has to commit to a giant slice of cake.

Here's what I love most about these little bites. They combine two of my favorite desserts into one simple recipe. You get that gorgeous red velvet cake flavor mixed with creamy, tangy cheesecake. Sarah says they taste like "fancy cake balls but better," which I think is the highest compliment a 12-year-old can give.

The first time I made these, I honestly couldn't stop eating them. Donald caught me sneaking one (okay, three) from the fridge at 10 PM. They're just that good. If you're looking for another bite-sized dessert that's perfect for parties, my creamy chocolate covered peanut butter balls are another family favorite that disappears in minutes.

Why You Will Like These Red Velvet Cheesecake Bites

Let me tell you why these have become one of my go-to recipes for gatherings:

• Quick to Make: You can have these ready in about 2 hours, including chill time
• Uses a Box Mix: I'm not too proud to use a good box mix, especially when the results are this good
• Perfect Party Size: Nobody has to cut slices or worry about portions
• Creamy and Rich: The cheesecake filling is so smooth and pairs perfectly with the red velvet
• Make Ahead Friendly: You can prep these the day before and they'll taste even better
• Freezer Ready: They freeze beautifully for up to a month (if they last that long)

Ingredients for Red Velvet Cheesecake Bites

Here's what you'll need to make about 28 bites:

For the Red Velvet Cupcakes:

• 1 box (15.25 oz) red velvet cake mix
• Eggs, oil, and water (whatever your box mix requires)

For the Cheesecake Filling:

• 2 blocks (8 oz each) cream cheese, softened to room temperature
• ¾ cup powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract

A quick note about the cream cheese. Make sure it's really soft before you start mixing. I learned this the hard way when I tried to rush it once and ended up with lumpy filling. Just leave it on the counter for about an hour before you start.

How to Make Red Velvet Cheesecake Bites

Let me walk you through making these step by step. I promise it's easier than it looks.

Bake the Cupcakes

Start by heating your oven to 350°F. Line a 12-cup muffin pan with paper liners.

Mix up your red velvet cake batter following the directions on the box. I usually use the Betty Crocker or Duncan Hines brand because they're what I always have in my pantry.

Fill each liner about two-thirds full with batter. You want them to rise nicely but not overflow.

Bake for 18 to 20 minutes. You'll know they're done when a toothpick stuck in the center comes out clean. Let them cool completely on a wire rack.

Make the Cheesecake Filling

While the cupcakes are cooling, grab a large bowl and your hand mixer. Beat the softened cream cheese and powdered sugar together on medium-high speed.

You want it light and fluffy. This usually takes about 2 to 3 minutes. Don't rush this part.

Add the heavy cream and vanilla extract. Keep beating until you see stiff peaks forming. The mixture should hold its shape when you lift the beaters.

Prepare the Red Velvet Crumbs

Here's where it gets fun. Take 4 of your cooled cupcakes and break them into small crumbs with your hands. I like to do this over a large bowl to catch all the pieces.

You can save the remaining cupcakes for snacking or use them for another batch later. Alex and Sarah usually claim these extras before I can even think about what to do with them.

Form the Cheesecake Balls

Using a small cookie scoop (I use a 1-tablespoon size), scoop out portions of the cheesecake mixture. Roll each scoop between your palms to form smooth 1-inch balls.

Place each ball on a large baking sheet lined with parchment paper. Make sure they're not touching each other.

Pop the whole sheet into the freezer for about 1 hour. This step is really important because it makes rolling them in the crumbs so much easier.

Coat with Red Velvet Crumbs

Once your cheesecake balls are nice and firm, take them out of the freezer. Working quickly, roll each ball in the red velvet crumbs until completely covered.

I like to gently press the crumbs into the surface to make sure they stick well. Put them back on the parchment-lined sheet.

Refrigerate until you're ready to serve. They need at least 30 minutes to set properly.

Storage and Reheating for Red Velvet Cheesecake Bites

These keep really well in the fridge for up to 5 days. I store them in an airtight container with parchment paper between the layers so they don't stick together.

For longer storage, you can freeze them for up to 1 month. I actually think they taste amazing straight from the freezer. They get this almost ice cream cake texture that Sarah loves.

Just place them in a freezer-safe container or bag. When you're ready to serve them, you can eat them frozen or let them sit at room temperature for about 15 minutes.

No reheating needed for these. They're meant to be served cold, which makes them perfect for summer parties too.

Tips for Perfect Red Velvet Cheesecake Bites

I've made these so many times now that I've picked up a few tricks along the way.

Let the cream cheese soften completely. This is probably my most important tip. Cold cream cheese won't whip up properly and you'll end up with lumps. I usually set mine out when I start preheating the oven.

Don't skip the freezing step. I know it's tempting to rush through this part, but trust me. If the cheesecake balls aren't firm enough, they'll fall apart when you try to coat them.

Use fresh cake crumbs. The cupcakes need to be completely cool, but you want to crumble them the same day. Fresh crumbs stick better than day-old ones.

Work quickly when coating. The cheesecake balls will start to soften as you handle them. If they get too soft, pop them back in the freezer for 10 minutes.

Want to make these extra special? Try adding a drizzle of white chocolate on top after coating them. Sarah did this once for a school project and they looked like they came from a bakery.

You can also experiment with different cake flavors. I've tried these with chocolate cake mix and even funfetti for birthday parties. They all turn out great.

Frequently Asked Questions About Red Velvet Cheesecake Bites

Can I Make Red Velvet Cheesecake Bites Without a Boxed Cake Mix?

Yes, you absolutely can. If you want to make red velvet cupcakes from scratch, go for it. You'll need to bake them the same way and let them cool completely before crumbling.

Honestly though, I usually stick with the box mix for this recipe. Since we're crumbling the cupcakes anyway, the box mix works perfectly and saves time. I'd rather spend my energy on making the cheesecake filling really smooth.

How Long Should Red Velvet Cheesecake Bites Chill Before Serving?

The cheesecake balls need to freeze for about 1 hour after you form them. This makes them firm enough to roll in the crumbs without falling apart.

After you coat them, they should refrigerate for at least 30 minutes before serving. This helps everything set properly and the flavors meld together.

I've found that making these the night before a party works really well. They taste even better after sitting in the fridge overnight.

Can Red Velvet Cheesecake Bites Be Frozen for Later?

These freeze beautifully. I actually love making a double batch and freezing half for later. They'll keep in the freezer for up to 1 month in an airtight container.

When Sarah has friends over unexpectedly, I can pull these out and look like the mom who has it all together. They're good to eat straight from the freezer or you can let them thaw for about 15 minutes.

The texture changes slightly when frozen. They become firmer and almost like a frozen cheesecake. It's different but still really good.

Why Are My Red Velvet Cheesecake Bites Too Soft to Roll?

This usually means the cheesecake mixture wasn't beaten enough or the balls weren't frozen long enough. The filling needs to be whipped until stiff peaks form, which makes it hold its shape better.

If your cheesecake balls are too soft when you try to coat them, just pop them back in the freezer for another 15 to 20 minutes. I've done this several times and it works perfectly.

Also, make sure your cream cheese was at room temperature when you mixed it. Cold cream cheese won't whip up to the right consistency.

Recipes You May Like

If you enjoyed these Red Velvet Cheesecake Bites, you'll love these other bite-sized treats:

• Fluffy Red Velvet Cupcakes With Cream Cheese Frosting - Another delicious red velvet recipe that's perfect for parties
• Creamy Chocolate Covered Peanut Butter Balls - These are another family favorite that disappears fast
• Valentines Oreo Truffles - Similar concept but with Oreos for an easy no-bake treat

Conclusion

These Red Velvet Cheesecake Bites have become one of my favorite recipes to make for gatherings. They're simple enough for a weeknight but special enough for holidays and parties.

I love that they combine two classic desserts into one perfect little bite. The creamy cheesecake filling pairs so well with the soft red velvet coating. Plus, they're the perfect size for portion control (though I can't promise you'll stop at just one).

Alex still asks me to make these for his class parties, and Donald always requests them when we host game nights. They're just one of those recipes that everyone seems to love.

Give these a try for your next party or gathering. I promise they'll be a hit. Don't forget to save this recipe to Pinterest so you can find it easily when you need it.

Print