If you’re craving a dessert that’s both rich and irresistibly cute, you’ve got to try this Red Velvet Cheesecake Bites Recipe. These little delights bring together that classic red velvet flavor with creamy cheesecake, all wrapped in a luscious white chocolate coating. Trust me, once you take a bite, you’re hooked!

A white plate holds a pile of seven smooth, round white balls that each have bright red lines drizzled over the top in a random pattern. The balls look soft and slightly shiny, creating a clean contrast with the white plate underneath. In the background, there is a white marbled surface with a white mug filled with black coffee and a metal tray with more balls that look similar but are blurred. The whole scene has a bright, fresh look, all set against a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Cheesecake Bites Recipe
Top Tip
How to Serve Red Velvet Cheesecake Bites Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cheesecake Bites Recipe

Why You'll Love This Recipe

I genuinely love making these red velvet cheesecake bites because they’re fuss-free but fancy enough to impress everyone at the party. Plus, they’re bite-sized, so you can pop one after another without any guilt!

Easy no-bake treat: You won’t have to turn on your oven, making these perfect for any time of year.
Classic flavors combined: Enjoy the nostalgic taste of red velvet paired with smooth, tangy cheesecake.
Pretty presentation: The white almond bark and red drizzle make these as Instagram-worthy as they are delicious.
Perfect for parties: Bite-sized and mess-free, these treats are ideal for sharing with friends and family.

Ingredients & Why They Work

Before you dive in, make sure to grab quality ingredients — softened cream cheese and good melting almond bark really make a difference. I also recommend using the cake mix we specified for that authentic red velvet taste without any extra fuss.

Flat lay of a small mound of rich red velvet cake mix powder in a simple white ceramic bowl, a block of creamy white cream cheese with a smooth surface on a white plate, a handful of glossy white almond bark pieces on a white ceramic dish, and a small white bowl filled with vibrant red candy melts, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Red velvet cake mix: Using dry cake mix is a quick shortcut that delivers authentic flavor and vibrant color.
Cream cheese: Softened to room temperature for a smooth, creamy texture without lumps.
White almond bark: Melts smoothly and provides a luscious coating that sets perfectly for dip-and-drizzle.
Red candy melts: Optional but adds a bright, festive drizzle for that extra pop of color and sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about the Red Velvet Cheesecake Bites Recipe is how easy it is to make it your own. Whether you want to add a seasonal twist or cater to dietary preferences, these little delights welcome your creativity!

Variation: For a festive holiday touch, I love adding a sprinkle of crushed peppermint on top of the red candy drizzle. It adds a refreshing crunch and a pop of color that guests adore.
Gluten-Free Option: Swap the red velvet cake mix with a gluten-free red velvet mix to make these bites suitable for gluten sensitivities without sacrificing flavor.
Nut-Free Alternative: If almond bark isn’t your thing or if allergies are a concern, you can use white chocolate chips instead—just make sure they are dairy-free if needed.
Flavor Boost: Mix a teaspoon of vanilla or a hint of espresso powder into the cream cheese before combining with the cake mix for an extra depth of flavor.

Step-by-Step: How I Make Red Velvet Cheesecake Bites Recipe

The image shows a round dessert ball cut in half, placed on a small white plate with another white plate underneath. The dessert has two clear layers: a deep red, soft, and textured inside layer forming the core, and a smooth, white outer layer covering it fully. Small bits of red crumb are scattered on top of the white layer. In the background, there are more dessert balls, some with white coating and red drizzle. The setting has a white marbled surface, and a black and white patterned cup is partially visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Heat Treat the Cake Mix

Begin by placing the dry red velvet cake mix into a medium heat-safe bowl. Microwave it in two 30 second intervals, stirring thoroughly after each one. This heat treatment is critical—it makes the cake mix safe for no-bake recipes. After the second interval, let the mix cool completely. This prevents the cream cheese from melting and keeps your batter nice and smooth.

Step 2: Beat the Cream Cheese Until Smooth

In a separate medium mixing bowl, beat 8 ounces of softened cream cheese using a handheld mixer on medium-high speed. Keep mixing for about 1 ½ to 2 minutes until the cream cheese is fully smooth and creamy. This step is crucial to avoid any lumps and ensures your bites have that luxurious texture.

Step 3: Combine Cake Mix with Cream Cheese

Sprinkle the cooled, heat-treated cake mix over the beaten cream cheese. Gently mix until all ingredients are just combined. Be careful not to overmix here—you want to maintain a tender, fluffy texture in your cheesecake dough.

Step 4: Chill the Cheesecake Dough

Cover the bowl tightly with plastic wrap or a lid and refrigerate the cheesecake dough for 2 hours. This chill time helps the dough firm up, making it easier to scoop and coat later on. Patience here really pays off in the final texture and ease of handling.

Step 5: Scoop and Shape the Bites

Prepare a baking sheet lined with parchment paper. Using a 1-tablespoon cookie scoop, portion out the chilled dough, then roll each scoop into a smooth ball with your hands. Place each ball on the parchment-lined baking sheet. Repeat until you’ve used all the dough—this recipe yields about 28 bite-sized treats.

Step 6: Melt and Coat with White Almond Bark

In a medium heat-safe bowl, microwave the 12-ounce white almond bark in 30 second intervals. Stir thoroughly after each interval until melted and silky smooth. Dip each cheesecake ball into the melted almond bark, then lift with a fork and gently tap off the excess coating. If you notice any bare spots, you can spoon extra almond bark over them. Use a toothpick to carefully place the coated bites back onto the parchment paper. If your coating thickens, just reheat it in 15-second increments.

Step 7: Drizzle with Red Candy Melts

Place ¾ cup of red candy melts into a small heat-safe bowl and microwave in 30 second intervals, stirring until perfectly smooth. Use a spoon, fork, or even a squeeze bottle to drizzle thin red stripes over each coated bite. This final touch not only looks stunning but adds an extra hint of sweetness. Allow the coating to harden completely at room temperature before serving.

Top Tip

Making these Red Velvet Cheesecake Bites Recipe truly shine takes a bit of finesse. Here are some tried-and-true tips from my kitchen that will help you nail this dessert every time!

Heat Treating the Cake Mix: Always microwave the dry red velvet cake mix before adding it to the cream cheese. This crucial step makes the mix safe for no-bake use without compromising flavor.
Cream Cheese Smoothness: Be sure your cream cheese is at room temperature and beat it for a full 1 ½ to 2 minutes until perfectly smooth. This prevents lumps and creates a luscious texture.
Coating Consistency: If your white almond bark gets too thick while dipping, don't hesitate to reheat it in short 15 second bursts. This keeps the coating silky and easy to work with.
Temperature Matching: Let your cheesecake bites come to room temperature before dipping in the coating to avoid cracking. Keeping the temperatures close helps the almond bark freeze evenly and beautifully.

How to Serve Red Velvet Cheesecake Bites Recipe

The image shows a white marbled surface with two metal baking trays on the top left and right. The tray on the left holds several round red dough balls evenly spaced, while the tray on the right has a single white dough ball near the bottom. Below the trays, there is a clear glass bowl filled with smooth white cream, and a single red dough ball is partially dipped into the cream at the center. A white and black striped cloth with a silver fork lies at the bottom left corner. The overall scene looks clean and bright, focusing on the process of dipping red dough balls into white cream. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an extra festive touch, consider sprinkling some finely crushed freeze-dried raspberries or heart-shaped sprinkles on top of the white almond bark before it hardens. A light dusting of edible glitter or a few mini chocolate chips can add whimsy and charm to each bite. These little accents make your Red Velvet Cheesecake Bites stand out on any dessert table.

Side Dishes

These bites are perfect on their own, but if you’re hosting a party, pair them with fresh berries or a simple mixed berry compote to complement the richness. A dollop of lightly sweetened whipped cream on the side adds a cloud-like contrast. For beverages, a cup of hot coffee or a glass of chilled milk will round out the indulgence beautifully.

Make Ahead and Storage

Storing Leftovers

Once you’ve made your Red Velvet Cheesecake Bites, store any leftovers in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 5 days, making them a great treat to savor throughout the week.

Freezing

If you want to prepare in advance, you can freeze the uncooked cheesecake bites for up to 2 months. When you're ready to enjoy them, simply thaw overnight in the fridge before dipping in the almond bark and adding your candy melt drizzle.

Reheating

Since these are no-bake cheesecake bites coated with almond bark, reheating isn't necessary. Simply bring chilled bites to room temperature before serving to enjoy their creamy texture and smooth coating at their best.

Frequently Asked Questions:

Can I use homemade red velvet cake mix instead of boxed?

Absolutely! If you prefer homemade, just make sure to heat treat the dry ingredients before mixing to keep it safe for no-bake preparation.

Why do I need to heat treat the dry cake mix?

Since this recipe is a no-bake dessert, heat treating the dry cake mix kills any potential bacteria, making it safe to eat without baking.

Can I substitute white almond bark with white chocolate?

Yes, you can use high-quality white chocolate. Just melt it carefully to avoid burning, and keep in mind it may behave a bit differently when coating.

How do I prevent the coating from cracking?

Allow the cheesecake bites to come to room temperature before dipping. Matching temperatures prevents expansion and cracking of the almond bark coating.

Final Thoughts

These Red Velvet Cheesecake Bites Recipe truly bring together the best of both worlds — the rich flavor of red velvet cake and the smooth creaminess of cheesecake, all wrapped in a beautifully decorative coating. They’re a guaranteed crowd-pleaser at parties or cozy nights in. With a little care and the tips shared here, your bites will turn out perfect every time. I hope you enjoy making and sharing them as much as I do!