Description
These Red Velvet Cheesecake Bites combine the rich flavors of red velvet cake and creamy cheesecake, coated in smooth white almond bark and drizzled with vibrant red candy melts. Perfect as a bite-sized dessert for parties or special occasions.
Ingredients
Scale
Main Ingredients
- 15.25 ounce red velvet cake mix
- 8 ounce cream cheese softened
- 12 ounce white almond bark
- ¾ cup red candy melts (optional stripping garnish)
Instructions
- Heat treat cake mix: Place the dry red velvet cake mix into a medium heat-safe bowl. Microwave it in two 30 second intervals, stirring thoroughly after each. Let the cake mix cool completely before adding it to the cream cheese.
- Beat cream cheese: In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese for 1 ½ to 2 minutes until fully smooth and creamy.
- Combine cake mix and cream cheese: Sprinkle the cooled cake mix over the beaten cream cheese. Mix just until all ingredients are well combined without overmixing.
- Chill cheesecake dough: Cover the cheesecake dough tightly and refrigerate for 2 hours to allow it to firm up for easier scooping and coating.
- Prepare baking sheet: Line a baking sheet with parchment paper and set aside for the formed cheesecake bites.
- Scoop dough balls: Using a 1 tablespoon cookie scoop, portion out the cheesecake dough. Roll each scoop into a ball and place them on the prepared baking sheet. Repeat until all dough is used.
- Melt almond bark: Place the white almond bark in a medium heat-safe bowl. Microwave in 30 second intervals, stirring well after each, until it is fully melted and smooth.
- Coat cheesecake bites: Dip each cheesecake bite into the melted almond bark, then use a fork to gently tap off excess coating. Add extra coating with a spoon if needed to cover any bare spots. Use a toothpick to move each coated bite back onto the baking sheet.
- Melt candy melts: Put the red candy melts into a small heat-safe bowl. Microwave in 30 second increments, stirring until completely melted and smooth.
- Drizzle candy melts: Lightly drizzle the melted red candy melts over the coated cheesecake bites in stripes to decorate. Allow the coating to fully harden before serving.
Notes
- Heat treating the dry cake mix is essential to make it safe for no-bake usage.
- You can use a squeeze bottle, spoon, or fork to drizzle candy melts creatively.
- Ensure cream cheese is room temperature to avoid lumps in the mixture.
- If almond bark becomes too thick while coating, reheat in short 15 second intervals until smooth.
- Let the cheesecake bites come to room temperature before coating to prevent chocolate cracking.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can freeze uncooked cheesecake bites for up to 2 months and thaw overnight in the refrigerator before coating.
Nutrition
- Serving Size: 1 bite (approximately 20 g)
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg
