Description
These Red Velvet Cheesecake Bites combine the rich flavors of classic red velvet cake with creamy cheesecake in perfectly sized bite-sized treats. They feature a smooth cream cheese and butter mixture, sweetened with powdered sugar and infused with vanilla, coated in moist red velvet cake crumbs for a delightful texture contrast and festive appearance. Easy to make ahead and perfect for parties or indulgent snacking.
Ingredients
Scale
Cake
- 1 box red velvet cake mix
- Ingredients as directed on the cake mix packaging (usually water, oil, and eggs)
Cheesecake Mixture
- 16 oz cream cheese, room temperature
- 4 tbsp butter, room temperature
- 1/2 cup powdered sugar (adjust sweetness to taste)
- 1 tsp vanilla extract
Coating
- 2 cups graham crackers, crushed into fine crumbs
Instructions
- Prepare and Bake Cake: Preheat the oven to 350°F (175°C). Line or grease two 8-inch cake pans. Prepare the red velvet cake batter according to the instructions on the box, typically combining cake mix with water, oil, and eggs. Divide the batter evenly between pans and bake as directed. Allow cakes to cool completely after baking.
- Crumble and Dry Cake: Once cool, crumble cakes into fine crumbs resembling coarse sand. If too moist, spread crumbs on a lined baking sheet and dry in the oven at 350°F for 5–6 minutes, then cool.
- Mix Cheesecake Filling: In a large bowl, combine room temperature cream cheese, butter, and powdered sugar. Beat with an electric mixer until light, fluffy, and aerated.
- Add Graham Crackers and Vanilla: Crush graham crackers into fine crumbs using a rolling pin inside a ziplock bag. Add crushed graham crackers and vanilla extract to the cream cheese mixture, mixing until fully combined.
- Form Bites: Using a 2-teaspoon cookie scoop, portion out the mixture. Roll each portion into a smooth ball and place on a lined baking sheet or plate.
- Chill Bites: Refrigerate the cheesecake bites for at least 1 hour until firm and easy to handle.
- Coat with Cake Crumbs: Roll each cheesecake ball in the prepared red velvet cake crumbs until fully coated.
- Serve or Store: Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Ensure cream cheese and butter are at room temperature to achieve a smooth, fluffy filling.
- Adjust powdered sugar amount to sweetness preference.
- Drying the cake crumbs slightly prevents gummy coating on the cheesecake bites.
- Use fresh graham crackers for best texture in the coating.
- These bites are best served chilled but remove from fridge a few minutes before serving for optimal flavor.
- Can be made a day ahead and stored refrigerated.
- For a festive touch, drizzle with white chocolate or add colored sprinkles after coating.
