Description
Delightfully rich and festive Red Velvet Cheesecake Bites combine the classic flavors of red velvet cake and creamy cheesecake, coated in smooth white chocolate and optionally drizzled with red candy melts for a beautiful finishing touch. These bite-sized treats are perfect for parties, holidays, or anytime you want a decadent sweet snack.
Ingredients
Scale
Main Ingredients
- 15.25 ounce red velvet cake mix
- 8 ounce cream cheese, softened
Coating and Garnish
- 12 ounce white almond bark
- 3/4 cup red candy melts (optional for drizzling garnish)
Instructions
- Heat Treat Dry Cake Mix: Place the dry red velvet cake mix into a medium heat-safe bowl. Microwave it in two 30-second intervals, stirring well after each, to heat treat. Let it cool completely before use to avoid any raw flour taste.
- Beat Cream Cheese: Using a medium mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese for 1 ½ to 2 minutes until it is completely smooth and creamy.
- Combine Cake Mix and Cream Cheese: Gradually sprinkle the cooled, heat-treated cake mix over the smooth cream cheese. Mix just until fully incorporated to form the cheesecake dough.
- Chill Dough: Cover the cheesecake dough tightly and refrigerate it for 2 hours to firm up, making it easier to scoop and shape.
- Form Bites: Line a baking sheet with parchment paper. Using a 1 tablespoon cookie scoop, scoop out portions of the chilled dough. Roll each scoop into a ball and place onto the prepared sheet. Repeat until all dough is used.
- Melt Coating: In a medium heat-safe bowl, melt the white almond bark in 30-second intervals in the microwave, stirring well each time until smooth and fully melted.
- Coat Bites: Dip each cheesecake bite in the melted almond bark, using a fork to lift and gently tap off excess chocolate. Place coated bites onto the parchment-lined baking sheet, using a toothpick if needed for gentle placement. Touch up any spots with a spoon if necessary.
- Melt Candy Melts (Optional): Place red candy melts in a small heat-safe bowl. Microwave in 30-second intervals, stirring well until melted and smooth for drizzling.
- Drizzle Garnish: Lightly drizzle the melted red candy melts over the coated cheesecake bites in stripes using a fork, spoon, or squeeze bottle.
- Set and Serve: Allow the coating and drizzle to completely harden at room temperature before serving or storing.
Notes
- Heat treat the dry cake mix to eliminate any risk from raw flour.
- Use room temperature cream cheese to avoid lumps in the mixture.
- If the almond bark coating becomes too thick, gently reheat in 15-second microwave intervals, stirring well until smooth.
- To prevent cracking of the coating, ensure the cheesecake bites and melted chocolate are at similar temperatures before dipping.
- Use a fork, drizzle spoon, or squeeze bottle for clean and even candy melt drizzling.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze uncooked cheesecake bites in an airtight container for up to 2 months; thaw overnight in the refrigerator before coating.
Nutrition
- Serving Size: 1 bite (approximately 28 g)
- Calories: 130 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
