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
Scale
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
- 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.
- 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.
- 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.
- Chill the mixture: Cover the cheesecake dough tightly and refrigerate for 2 hours to firm up.
- Prepare baking sheet: Line a baking sheet with parchment paper and set aside.
- 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.
- 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.
- 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.
- 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.
- Drizzle garnish: Lightly drizzle the melted red candy melts in stripes over the coated cheesecake bites using a fork, drizzle spoon, or squeeze bottle.
- 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
