If you adore the rich, velvety goodness of classic red velvet and the creamy tang of cheesecake, then you're going to fall head over heels for this Red Velvet Cheesecake Bites Recipe. These little gems bring the best of both worlds, all wrapped up in a smooth white almond bark coating and finished with pretty red candy drizzle. Snack-friendly, party-ready, and unbelievably delicious!

A white plate holds a stack of seven smooth, round white balls, each decorated with bright red lines drizzled over the top and sides. The balls are shiny and smooth, giving a polished look. In the background, there are two white mugs with black coffee inside, along with a white tray holding more of the same round balls with red drizzle. The entire scene is set on a wood texture surface with a soft, out-of-focus light background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Cheesecake Bites Recipe
Top Tip
How to Serve Red Velvet Cheesecake Bites Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cheesecake Bites Recipe

Why You'll Love This Recipe

I’m honestly obsessed with how easy and fun these cheesecake bites are to make—they feel fancy enough for special occasions, but simple enough to whip up anytime. Plus, they manage to hit that perfect balance between indulgent and manageable with their bite-sized charm.

Bite-sized Bliss: Perfectly portioned so you can enjoy a little indulgence without going overboard.
No-Bake Magic: No oven needed—just simple mixing, chilling, and dipping, which makes this a breeze to prepare.
Classic Flavors United: The velvety cake mix and creamy cheesecake come together in a way that feels completely new yet comfortingly familiar.
Eye-Catching Presentation: The smooth white almond bark and bright red drizzle make these treats as beautiful as they are tasty.

Ingredients & Why They Work

Before you get started, grab all your ingredients fresh and ready. Everything you need is straightforward, but I’ve included some of my favorite tips for each to make your bites come out perfect every time.

Flat lay of a small mound of fine red velvet cake mix powder on a simple white ceramic plate, a block of creamy white cream cheese resting on a white ceramic dish, a handful of smooth white almond bark pieces arranged neatly on a white ceramic bowl, a small white ceramic bowl filled with vibrant red candy melts, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Red velvet cake mix: Choose a standard box mix, but don’t forget to heat treat it for safety since we’re skipping the oven.
Cream cheese (softened): Make sure it’s at room temperature for the smoothest, lump-free cheesecake base.
White almond bark: This coating is creamy and easy to work with, giving the bites a silky finish that hardens nicely.
Red candy melts (optional): These add a fun and festive drizzle—perfect for decorating your bites with a pop of color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about the Red Velvet Cheesecake Bites Recipe is how easily you can tweak it to suit your taste or occasion. Whether you want to add a little extra flair or cater to dietary preferences, these bite-sized treats are super adaptable.

Chocolate Lovers’ Twist: I love swapping out the white almond bark for dark chocolate coating to add a rich contrast to the tangy cheesecake and sweet red velvet flavors. It gives the bites a decadent edge that’s perfect for chocolate fanatics!
Nutty Crunch Variation: For a fun twist, sprinkle finely chopped pecans or walnuts over the almond bark coating before it hardens. The crunch adds a lovely texture and nutty flavor that pairs beautifully with the classic red velvet.
Festive Flair: Around the holidays, I mix in a pinch of ground cinnamon or even pumpkin spice to the cake mix before combining. It adds a cozy warmth that makes these bites extra special for seasonal gatherings.
Allergy-Friendly Option: If you need to avoid dairy, try a cream cheese alternative like a vegan cream cheese and choose dairy-free white chocolate candy melts. The texture may shift slightly, but the taste stays delightful!

Step-by-Step: How I Make Red Velvet Cheesecake Bites Recipe

The image shows two red velvet cake balls placed side by side on a small white plate, which sits on a larger white plate. Each cake ball has two main layers: the inside is a rich, dark red cake with a soft and crumbly texture, while the outside is covered in a smooth, creamy white coating with small red sprinkles on top. In the blurred background, there are more cake balls drizzled with red sauce and a white mug with a black grid pattern on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Heat Treat the Cake Mix

Start by placing the dry red velvet cake mix in a heat-safe medium bowl. Microwave it in two 30-second intervals, stirring well after each one. This heat treatment is key—it eliminates any raw flour bacteria and makes the mix safe to eat without baking. Once heated through, let it cool completely before moving to the next step. This cool-down period prevents the cream cheese from melting when they’re combined.

Step 2: Beat the Cream Cheese Until Smooth

In a separate bowl, use a handheld mixer set to medium-high speed to beat your softened cream cheese for about 1½ to 2 minutes. You want it silky smooth with no lumps—this creates the creamy base that perfectly balances the rich red velvet flavor. Make sure your cream cheese has been left out long enough to reach room temperature for the best results.

Step 3: Combine Dry Mix With Cream Cheese

Sprinkle the cooled, heat-treated dry cake mix over the cream cheese and gently fold or mix until just combined. Be careful not to overmix—the goal is a uniform dough that’s creamy but still holds together nicely. Once combined, cover the bowl tightly and pop it in the fridge to chill for 2 hours. This chilling step firms up your cheesecake dough, making it easier to handle and shape.

Step 4: Scoop, Shape, and Prepare to Coat

Line a baking sheet with parchment paper to keep things tidy and prevent sticking. Using a 1 tablespoon cookie scoop makes the job quick and your bites consistent in size. Scoop the chilled dough and roll each portion into a smooth ball between your palms. Place each ball on the prepared baking sheet, spaced just enough so they don’t stick together later.

Step 5: Melt and Coat With Almond Bark

In a heat-safe bowl, melt the white almond bark in 30-second bursts in the microwave. Stir well after each interval until completely smooth and melted. Now comes the fun part—roll each cheesecake bite gently in the almond bark, ensuring full coverage. Use a fork to lift the coated bite and tap off any excess coating before placing it back on the parchment. If any spots look bare, a spoon can help you drizzle more coating on to get a perfectly smooth finish.

Step 6: Drizzle With Candy Melts for the Finishing Touch

Melt your red candy melts the same way you did the almond bark—30 seconds at a time, stirring until silky smooth. Then, using a fork, spoon, or squeeze bottle, drizzle the candy melts over the coated cheesecake bites in decorative stripes. This vibrant red drizzle is what really makes these bites pop and adds an extra layer of sweetness. Let everything sit undisturbed until the coating hardens completely before serving.

Top Tip

These tips will help your Red Velvet Cheesecake Bites Recipe turn out perfectly smooth, beautifully coated, and irresistibly delicious every time you make them.

Heat Treating the Cake Mix: I always make sure to microwave the dry red velvet cake mix in two 30-second intervals and let it cool completely before mixing it with cream cheese. This step is crucial for safety and yields a great texture.
Room Temperature Cream Cheese: From my experience, having the cream cheese perfectly softened prevents lumps in the batter and makes mixing so much easier for that creamy cheesecake texture.
Even Coating Technique: Using a fork to roll and tap the bites in the melted almond bark helps control the coating and avoids those annoying thick spots or drips.
Temperature Matching: I learned that bringing the cheesecake bites and the coating to similar temperatures before dipping keeps the almond bark from cracking — a huge difference in presentation!

How to Serve Red Velvet Cheesecake Bites Recipe

A clear glass bowl filled with thick, smooth white icing sits on a white marbled surface. In the center of the bowl sits a round red dough ball partially dipped into the icing. Nearby, two metal baking trays lined with parchment paper rest on the surface: one tray shows multiple red dough balls spaced evenly, while the other tray has a single white icing-covered dough ball resting on its paper. A white cloth with black stripes and a silver fork are placed on the lower left side of the surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an extra touch of elegance, try sprinkling finely chopped pecans or a tiny dusting of powdered sugar over the finished bites. Fresh berries like raspberries or strawberries also complement the rich red velvet and creamy cheesecake flavors beautifully. And of course, the vibrant red candy melt stripes add a festive pop that’s perfect for special occasions.

Side Dishes

These bites pair wonderfully with a simple cup of coffee or a creamy hot chocolate for cozy indulgence. They also work well alongside fresh fruit salads or a light vanilla bean panna cotta if you’re serving a dessert spread. For party platters, consider alongside assorted nuts and cheese for a balanced sweet-savory treat.

Make Ahead and Storage

Storing Leftovers

Any leftover Red Velvet Cheesecake Bites should be stored in an airtight container in the refrigerator. They stay fresh and delicious for up to 5 days, making them a perfect make-ahead treat for busy weeks or unexpected guests.

Freezing

If you want to prep in advance, freeze the uncooked cheesecake bites (before coating them) in an airtight container for up to 2 months. When ready to serve, thaw them overnight in the refrigerator and then dip and decorate with the almond bark and candy melts as usual.

Reheating

No reheating needed as these are best enjoyed chilled. Simply bring them to room temperature for about 10-15 minutes before serving if you prefer a slightly softer bite or want to avoid cracking in the coating.

Frequently Asked Questions:

Can I use a different cake mix flavor?

While red velvet is classic for this recipe, you can experiment with other cake mixes like chocolate or vanilla. Just be sure to heat treat the dry mix the same way before combining with cream cheese.

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

Heat treating the cake mix kills any potential bacteria in the raw flour, making it safe to eat in no-bake recipes like these cheesecake bites.

Can I skip the candy melt drizzle?

Absolutely! The red candy melt drizzle is optional and purely decorative. The bites taste great without it and can be decorated in other ways if you prefer.

How do I prevent the coating from cracking?

To avoid cracking, make sure the cheesecake bites and the melted almond bark coating are at similar temperatures before dipping. Also, let the coating harden at room temperature instead of refrigerating immediately.

Final Thoughts

Making Red Velvet Cheesecake Bites is one of those joyful kitchen projects that deliver big flavor with minimal fuss. Whether you’re serving them at a party, gifting them to a friend, or just treating yourself, these little bites capture the best of creamy cheesecake and lovely red velvet in every single mouthful. Enjoy every step and savor each delicious bite!