Red Velvet Cheesecake Bites Recipe

4.6 from 17 reviews

How to Serve Red Velvet Cheesecake Bites Recipe

The image shows a white marbled surface with two metal baking trays on the top left and right. The tray on the left holds several round red dough balls evenly spaced, while the tray on the right has a single white dough ball near the bottom. Below the trays, there is a clear glass bowl filled with smooth white cream, and a single red dough ball is partially dipped into the cream at the center. A white and black striped cloth with a silver fork lies at the bottom left corner. The overall scene looks clean and bright, focusing on the process of dipping red dough balls into white cream. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a festive and eye-catching finish, drizzle those optional red candy melts stripes over the white almond bark coating—it adds a lovely pop of color and elegance! You can also sprinkle a bit of finely chopped nuts like pecans or add a light dusting of powdered sugar for texture and contrast. If you’re feeling extra playful, tiny heart-shaped sprinkles or edible glitter make these bites perfect for holidays like Valentine's Day.

Side Dishes

These cheesecake bites are delightful on their own, but pairing them can make dessert time even better! Serve alongside fresh berries or a vibrant fruit salad to cut through the rich sweetness. They also pair wonderfully with a scoop of vanilla bean ice cream or a cup of hot coffee or tea to balance their creamy, indulgent flavors.

Make Ahead and Storage

Storing Leftovers

Once coated and set, store your Red Velvet Cheesecake Bites in an airtight container in the refrigerator. They keep beautifully for up to 5 days, so you can enjoy a sweet treat throughout the week without worry.

Freezing

If you want to prepare in advance, you can freeze the uncooked cheesecake dough balls for up to 2 months. When you’re ready to enjoy them, thaw overnight in the fridge before dipping in the almond bark coating. This way, you can have fresh-made bites anytime.

Reheating

Because these are no-bake bites coated in almond bark, reheating isn’t recommended. Instead, simply enjoy them chilled straight from the fridge—this keeps the texture firm and the coating crisp.

Frequently Asked Questions:

Can I use a different cake mix flavor?

Absolutely! While red velvet gives these bites their signature look and flavor, you can experiment with other cake mix flavors like chocolate or vanilla to create your own cheesecake bite variations.

Why do I need to heat treat the dry cake mix?

Since this recipe uses raw cake mix without baking, heat treating by microwaving the dry mix ensures any potential harmful bacteria is eliminated, making the bites safe to eat.

What can I substitute for white almond bark?

You can use white chocolate chips or candy melts as an alternative. Just be sure to melt them gently and stir to a smooth consistency for easy coating of your cheesecake bites.

How long do these cheesecake bites last?

Stored in an airtight container in the fridge, these Red Velvet Cheesecake Bites last up to 5 days. For best freshness and texture, enjoy them within this timeframe.

Final Thoughts

These Red Velvet Cheesecake Bites are truly one of my favorite no-bake treats to whip up for special occasions or when you just want a little indulgence without much fuss. They are creamy, festive, and perfectly sized for sharing (or sneaking a few extra!). Enjoy making this easy recipe your own, and don’t forget to savor every bite—because delicious moments like these are meant to be enjoyed with warmth and joy.

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Red Velvet Cheesecake Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 17 reviews
  • Author: Claire
  • Prep Time: 10 minutes
  • Chill Time: 2 hours
  • Cook Time: 0 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 28 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These Red Velvet Cheesecake Bites are a delightful no-bake treat combining the rich flavors of red velvet cake mix with creamy cheesecake, coated in smooth white almond bark and finished with optional red candy melt stripes for a festive touch. Perfect for parties or a sweet snack, they offer an easy yet elegant dessert experience.


Ingredients

Cheesecake Bites

  • 15.25 ounce red velvet cake mix
  • 8 ounce cream cheese, softened

Coating

  • 12 ounce white almond bark
  • ¾ cup red candy melts (optional stripping garnish)


Instructions

  1. Heat treat dry cake mix: Place the dry red velvet cake mix in a medium heat-safe bowl. Microwave in two 30 second intervals, stirring well after each, then let the mixture cool completely before use.
  2. Beat cream cheese: In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese for 1 ½ to 2 minutes until smooth and creamy.
  3. Combine cake mix with cream cheese: Sprinkle the cooled cake mix over the beaten cream cheese and mix just until well incorporated, forming the cheesecake dough.
  4. Chill the mixture: Cover the cheesecake dough tightly and refrigerate for 2 hours to firm up.
  5. Prepare baking sheet: Line a baking sheet with parchment paper and set aside.
  6. Shape bites: Using a 1 tablespoon cookie scoop, scoop out cheesecake dough and roll each into a ball. Place them on the prepared baking sheet.
  7. Melt almond bark: In a heat-safe medium bowl, microwave the white almond bark in 30 second intervals, stirring after each, until smooth and fully melted.
  8. Coat cheesecake bites: Roll each cheesecake bite in the melted almond bark. Use a fork to tap off excess coating, and a toothpick to place the coated bite back onto the parchment. Use a spoon to add extra coating to any bare spots. Repeat for all bites.
  9. Melt candy melts: Place the red candy melts in a small heat-safe bowl and microwave in 30 second intervals, stirring well until completely melted and smooth.
  10. Drizzle garnish: Lightly drizzle the melted red candy melts in stripes over the coated cheesecake bites using a fork, drizzle spoon, or squeeze bottle.
  11. Set and serve: Allow the coating to fully harden at room temperature before serving.

Notes

  • Heat treat the dry cake mix to ensure it is safe to eat no-bake.
  • Use a squeeze bottle, fork, or drizzling spoon for decorative candy melt stripes.
  • Ensure cream cheese is at room temperature for a smooth mixture without lumps.
  • If almond bark coating gets too thick, reheat in 15 second intervals, stirring until smooth.
  • To prevent coating cracks, let cheesecake bites and chocolate be similar in temperature before dipping.
  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Freeze uncooked bites up to 2 months and thaw overnight in the fridge before coating.

Nutrition

  • Serving Size: 1 tablespoon bite
  • Calories: 110 kcal
  • Sugar: 12 g
  • Sodium: 95 mg
  • Fat: 6 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 0.5 g
  • Protein: 1 g
  • Cholesterol: 15 mg

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