Description
Delight in these irresistible Red Velvet Cheesecake Bites, combining the rich flavors of classic red velvet cake with a creamy, buttery cheesecake filling. Perfectly bite-sized and coated in luscious cake crumbs, these no-bake treats are ideal for parties, snacks, or dessert anytime.
Ingredients
Scale
Cake
- 1 box red velvet cake mix
- Water, oil, and eggs as directed on the cake mix packaging
Filling
- 16 oz cream cheese, room temperature
- 4 tbsp butter, room temperature
- 1/2 cup powdered sugar (adjust sweetness to taste)
- 1 tsp vanilla extract
- 2 cups graham crackers, crushed into fine crumbs
Coating
- Red velvet cake crumbs (from baked cake)
Instructions
- Prepare the Cake Batter and Bake: Preheat your oven to 350°F (175°C). Grease or line two 8-inch cake pans. Prepare the red velvet cake batter by following the package directions, which generally include mixing the cake mix with water, oil, and eggs. Divide the batter evenly into the pans and bake as instructed on the box. Let the cakes cool completely.
- Crumble the Cake: Once cooled, crumble the cakes into fine crumbs by hand until the texture is similar to coarse sand. If crumbs feel moist, spread them on a lined baking sheet and dry in the oven at 350°F for 5–6 minutes. Allow to cool entirely.
- Make the Cream Cheese Filling: In a large bowl, combine the softened cream cheese, butter, and powdered sugar. Using an electric hand mixer, beat the mixture until it becomes light, fluffy, and aerated.
- Add Graham Crackers and Flavor: Crush the graham crackers into a fine powder using a rolling pin inside a ziplock bag. Add the crushed graham crackers and vanilla extract into the cream cheese mixture. Mix thoroughly to combine.
- Form Cheesecake Bites: Using a 2-teaspoon cookie scoop, portion out the cream cheese mixture. Roll each portion between your palms to form smooth, round balls, then place them on a lined baking sheet or plate.
- Chill the Bites: Refrigerate the formed cheesecake balls for at least 1 hour, or until firm and easy to handle.
- Coat in Cake Crumbs: Roll each chilled cheesecake ball in the prepared red velvet cake crumbs, ensuring a thorough coating.
- Serve or Store: Enjoy immediately or store the cheesecake bites in an airtight container in the refrigerator for up to 5 days.
Notes
- Ensure the cream cheese and butter are at room temperature to achieve the smoothest filling texture.
- If cake crumbs are too moist, drying them briefly in the oven helps prevent soggy coating.
- Adjust powdered sugar according to your desired sweetness level.
- These bites can be frozen for longer storage; thaw in the refrigerator before serving.
- Use a cookie scoop for uniform cheesecake bite sizes to ensure even chilling and presentation.
