Description
Delightful Red Velvet Cheesecake Bites combine the classic flavor of red velvet cake with creamy cheesecake, coated in smooth white almond bark and decorated with vibrant red candy melt stripes. Perfectly bite-sized treats for parties or indulgent snacking.
Ingredients
Scale
Base
- 15.25 ounce red velvet cake mix
- 8 ounce cream cheese softened
Coating and Garnish
- 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 allow to cool completely before use.
- Beat Cream Cheese: In a medium mixing bowl, beat softened cream cheese with a handheld mixer on medium-high speed for 1 ½ to 2 minutes until smooth and creamy.
- Combine Ingredients: Sprinkle the cooled dry cake mix over the cream cheese and mix just until fully combined.
- Chill Dough: Cover the cheesecake dough tightly and chill in the refrigerator for 2 hours to firm up.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside.
- Scoop and Shape Bites: Using a 1 tablespoon cookie scoop, scoop portions of the dough and roll into balls. Place them on the prepared baking sheet.
- Melt Almond Bark: Melt the white almond bark in a heat-safe bowl in 30 second intervals, stirring well after each until smooth.
- Coat Bites: Roll each cheesecake bite in the melted almond bark, tap off excess coating, and place back onto the baking sheet. Use a spoon if needed to cover any bare spots.
- Melt Candy Melts: Melt the red candy melts in a small heat-safe bowl in 30 second intervals, stirring until smooth.
- Drizzle Decoration: Drizzle the melted red candy melts decoratively over the coated cheesecake bites and allow the coating to harden completely before serving.
Notes
- Heat-treating the dry cake mix is essential for safety before using it in no-bake recipes.
- Use a squeeze bottle, spoon, or fork to drizzle the candy melts for decorative stripes.
- Ensure cream cheese is at room temperature to avoid lumps in the mixture.
- If the coating becomes too thick, gently reheat in the microwave for 15 second intervals, stirring between.
- Bring cheesecake bites and coating to similar temperatures before dipping to prevent cracking of the coating.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Uncoated bites can be frozen for up to 2 months; thaw overnight in the refrigerator before coating and serving.
Nutrition
- Serving Size: 1 tablespoon bite
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg
