Red Velvet Cheesecake Bites Recipe
Red Velvet Cheesecake Bites combine the rich, velvety flavor of red velvet cake with creamy cheesecake in a bite-sized treat. These no-bake truffles feature a soft cream cheese center coated in crumbled red velvet cake, making them perfect for parties or dessert tables.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: About 24 bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Red Velvet Cake
- 1 box red velvet cake mix
- Ingredients indicated on cake mix packaging (usually eggs, oil, and water)
Cream Cheese Mixture
- 16 ounces cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Coating
- 2 cups graham crackers, crushed
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and either line or grease two 8-inch cake pans to prevent sticking.
- Bake the red velvet cake: Prepare the red velvet cake according to the package instructions, then bake it in the prepared pans. Once baked, allow the cake to cool completely.
- Crumble and dry cake crumbs: When cool, crumble the cake by hand until it resembles coarse sand. If too moist, break it into chunks, spread on a lined baking sheet, and bake at 350°F for 5-6 minutes to dry it out.
- Make the cream cheese mixture: In a large bowl, combine the room temperature cream cheese, butter, and powdered sugar. Using an electric mixer, beat the mixture until it becomes fluffy and aerated.
- Prepare coating base: Crush graham crackers into a fine powder using a rolling pin inside a ziplock bag. Incorporate the crushed graham crackers and vanilla extract into the cream cheese mixture, mixing well until fully combined.
- Scoop and chill balls: Using a 2 teaspoon cookie scoop, portion out the cream cheese mixture into balls. Roll each ball between your hands until smooth and round, then place on a lined baking sheet or plate. Refrigerate for 1 hour to firm up.
- Coat with red velvet crumbs: After chilling, roll each cream cheese ball in the prepared red velvet cake crumbs, coating all sides. Use your hands to perfect the shape as needed.
- Serve or store: Enjoy immediately or refrigerate until ready to serve. These bites are best served chilled.
- Share your feedback: If you try this recipe, return to share your experience and star ratings in the comments.
Notes
- If the cake crumbs are too moist for coating, drying them in the oven ensures a better texture for rolling the cheesecake balls.
- The bites can be stored in the refrigerator for up to 3 days in an airtight container.
- For extra flavor, consider dusting the finished bites with a light sprinkling of cocoa powder or additional powdered sugar.
- Room temperature cream cheese and butter ensure smooth mixing and better texture.
Keywords: red velvet cheesecake bites, no bake cheesecake balls, red velvet truffles, dessert bites, cheesecake truffles
