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Red Velvet Cheesecake Bites Recipe

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These Red Velvet Cheesecake Bites combine the classic flavors of moist red velvet cake with a creamy cheesecake center, rolled in a crunchy graham cracker coating for a delightful bite-sized dessert perfect for parties or special occasions.

Ingredients

Scale

Red Velvet Cake

  • 1 box red velvet cake mix
  • Ingredients required as per cake mix packaging (usually eggs, oil, water)

Cheesecake Mixture

  • 16 ounces cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Coating

  • 2 cups graham crackers, crushed

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease or line two 8-inch cake pans to prepare for baking the red velvet cake.
  2. Bake the Cake: Prepare the red velvet cake batter according to the instructions on the cake mix packaging, bake in the prepared pans, then let the cakes cool completely.
  3. Crumble the Cake: Once cooled, crumble the cake with your hands into coarse crumbs. If the crumbs are too moist, spread them on a lined baking sheet and dry them in the oven at 350°F for 5-6 minutes to firm up.
  4. Make the Cheesecake Filling: In a large bowl, beat the cream cheese, butter, and powdered sugar together with an electric mixer until fluffy and aerated.
  5. Add Flavor and Texture: Crush the graham crackers into fine powder using a rolling pin inside a ziplock bag, then add the crumbs and vanilla extract to the cream cheese mixture. Mix until fully combined.
  6. Form Cheesecake Balls: Scoop the mixture with a 2 teaspoon cookie scoop, roll balls with your hands until smooth and round, then place them on a lined baking sheet or plate. Refrigerate for 1 hour to firm up.
  7. Coat with Red Velvet Crumbs: Roll the chilled cheesecake balls in the red velvet cake crumbs, ensuring they are fully coated on all sides. Reshape as needed for smooth, round bites.
  8. Serve and Store: Enjoy these bites immediately or store them in the refrigerator until ready to serve.
  9. Share Your Experience: If you try this recipe, leave a comment or rating to share your feedback.

Notes

  • If the cake crumbs are too moist, drying them in the oven will help them adhere better to the cheesecake balls.
  • You can substitute crushed vanilla wafers for graham crackers if desired.
  • Make sure the cream cheese and butter are at room temperature for easier mixing.
  • Store cheesecake bites in an airtight container in the refrigerator for up to 3 days.

Keywords: red velvet cheesecake bites, cheesecake balls, red velvet dessert, bite-sized desserts, creamy cheesecake, graham cracker coating

Find it online: https://cookwithyana.com/red-velvet-cheesecake-bites-recipe/