Description
These Red Velvet Cheesecake Bites combine the rich, moist flavor of red velvet cake with creamy cheesecake goodness, all in a bite-sized treat that’s perfect for parties or a delightful snack. Easy to make with a boxed cake mix and simple ingredients, these no-bake cheesecake bites are a crowd-pleaser with a crunchy graham cracker and velvety cream cheese filling, coated in red velvet cake crumbs for an irresistible finish.
Ingredients
Scale
Red Velvet Cake
- 1 box red velvet cake mix
- Additional ingredients as directed on cake mix packaging (typically eggs, oil, and water)
Cheesecake Mixture
- 8 oz cream cheese (room temperature)
- 1/2 cup butter (room temperature)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup graham crackers (crushed)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line or grease two 8-inch cake pans to prepare them for baking the red velvet cake.
- Bake Cake: Prepare the red velvet cake mix according to the packaging instructions, then pour the batter into the pans and bake until fully cooked. Allow the cakes to cool completely before handling.
- Crumble Cake: Once cooled, crumble the red velvet cake into coarse crumbs. If the crumbs feel too moist, dry them in the oven for 5-6 minutes to help with coating later.
- Make Cheesecake Filling: In a large bowl, beat together the room temperature cream cheese, butter, and powdered sugar until the mixture is light, smooth, and fluffy.
- Add Flavor & Texture: Crush the graham crackers finely and fold them into the cream cheese mixture along with the vanilla extract, creating a textured, flavorful cheesecake batter.
- Form Balls: Using a scoop or spoon, form small balls from the cheesecake mixture and place them onto a lined baking sheet. Place the baking sheet in the refrigerator and chill the balls for 1 hour to firm up.
- Coat with Cake Crumbs: After chilling, gently roll each cheesecake ball in the reserved red velvet cake crumbs until evenly coated. Reshape the balls if needed to ensure a neat finish.
- Serve or Store: Serve the red velvet cheesecake bites immediately or store them in the refrigerator until ready to enjoy.
Notes
- Ensure the cream cheese and butter are at room temperature to make mixing easier and achieve a smooth texture.
- If cake crumbs are too moist, drying them briefly in the oven prevents soggy coatings on your cheesecake bites.
- You can substitute graham crackers with digestive biscuits if preferred.
- For a prettier presentation, use a cookie scoop to keep the cheesecake bites uniform in size.
- Store leftover bites in an airtight container in the refrigerator for up to 4 days.
