Description
Delightful Red Velvet Cheesecake Bites combine the rich flavors of classic red velvet cake with creamy cheesecake, coated in a smooth white almond bark and decorated with red candy drizzle. These bite-sized treats are perfect for parties, holidays, or anytime you want a sweet, elegant dessert that’s easy to make and enjoy.
Ingredients
Scale
Cheesecake Batter
- 15.25 ounce red velvet cake mix
- 8 ounce cream cheese softened
Coating
- 12 ounce white almond bark
- ¾ cup red candy melts (optional striping garnish)
Instructions
- Heat Treat 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 interval to heat treat the mix. Let it cool completely before use.
- Beat Cream Cheese: In a medium mixing bowl, use a handheld mixer on medium-high to beat the softened cream cheese for 1 ½ to 2 minutes until smooth and lump-free.
- Combine Cake Mix and Cream Cheese: Sprinkle the cooled dry cake mix over the beaten cream cheese. Mix just until well incorporated, forming your cheesecake dough.
- Chill Mixture: Cover the cheesecake dough tightly and refrigerate for 2 hours to firm up.
- Shape Bites: Line a baking sheet with parchment paper. Using a 1 tablespoon cookie scoop, portion out the dough, rolling each scoop into a ball. Place on the prepared baking sheet.
- Melt Almond Bark: In a medium heat-safe bowl, microwave the white almond bark in 30-second intervals, stirring well each time, until smooth and melted.
- Coat Bites: Roll each cheesecake bite in the melted almond bark to coat. Remove excess coating by gently tapping on a fork or using a spoon to cover bare spots. Place coated bites back onto the baking sheet using a toothpick to help.
- Melt Candy Melts: In a small heat-safe bowl, microwave the red candy melts in 30-second intervals, stirring until smooth.
- Decorate Bites: Drizzle the melted red candy melts over the coated cheesecake bites in stripes. Allow the coating to harden completely before serving.
Notes
- Heat treating the dry cake mix is essential to eliminate any potential bacteria since it won't be baked after mixing.
- Use a squeeze bottle, drizzling spoon, or fork to achieve neat candy drizzle on top.
- Make sure cream cheese is at room temperature to avoid lumps and ensure a smooth batter.
- If the coating thickens, gently reheat in microwave for 15-second intervals, stirring well each time.
- Allow cheesecake bites and coating to come to room temperature before dipping to prevent cracking in the chocolate coating.
- Store leftovers in an airtight container in the refrigerator up to 5 days.
- Freeze uncooked cheesecake bites up to 2 months. Thaw overnight in refrigerator before coating and decorating.
Nutrition
- Serving Size: 1 bite
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
