Introduction

Red Velvet Cheesecake Bites combine the rich, velvety flavor of red velvet cake with creamy cheesecake in a perfect bite-sized treat. These delightful morsels are ideal for parties, celebrations, or just a sweet snack.

A white scalloped bowl holds six round balls covered in a deep red crumb coating, with one ball partly bitten to show a creamy white inner layer that looks soft and smooth. A woman's hand is holding one ball gently above the bowl. The background is a white marbled surface, creating a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box red velvet cake mix
Ingredients listed on cake mix packaging (usually eggs, oil, and water)
16 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
1/2 cup powdered sugar
2 cups graham crackers, crushed
1 teaspoon vanilla extract

Instructions

Step 1: Prepare the red velvet cake according to the package instructions. Bake in a 9×13-inch pan and allow it to cool completely.
Step 2: In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla extract, then mix until well combined.
Step 3: Once the cake is cooled, crumble it into fine pieces in a large bowl.
Step 4: Combine the crumbled cake with the cream cheese mixture, folding gently until evenly mixed.
Step 5: Roll the mixture into small bite-sized balls, about 1 inch in diameter.
Step 6: Roll each ball in the crushed graham crackers until fully coated.
Step 7: Place the coated bites on a baking sheet lined with parchment paper and refrigerate for at least 2 hours before serving.

Tips & Variations

For an extra touch, drizzle melted white chocolate over the bites before refrigerating.
Substitute crushed graham crackers with crushed pecans or coconut flakes for a different texture and flavor.
If your cream cheese is cold, allow extra time to beat it smooth for a creamier filling.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 1 month and thaw in the refrigerator before serving. These bites are best enjoyed chilled.

How to Serve

A white bowl on a white marbled surface holds six round balls covered in a deep red crumb layer. One ball is cut open, showing a soft, creamy white inside with a smooth texture. The red crumbs look coarse and bright, giving a strong contrast to the pale filling. The balls are stacked casually, with some crumbs scattered around the bowl edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bites without baking the red velvet cake?

Using a no-bake red velvet cake mix substitute is possible, but the traditional baked cake provides the best texture and flavor for the bites.

Can I replace cream cheese with another ingredient?

Cream cheese is essential for the rich cheesecake texture. However, for a lighter option, you might try mascarpone or a thick Greek yogurt, but the texture and flavor will be different.

Red Velvet Cheesecake Bites Recipe

Print Recipe

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4.5 from 116 reviews

Delight in these bite-sized Red Velvet Cheesecake Bites, a perfect combination of rich cream cheese and classic red velvet cake flavors nestled atop a crunchy graham cracker crust. These sweet treats are easy to make and ideal for parties, snacks, or dessert cravings.

Author: Nora
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 4 hours 50 minutes
Yield: 24 cheesecake bites 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Red Velvet Cake Mix

1 box red velvet cake mix
Ingredients listed on cake mix packaging (usually eggs, oil, water)

Cheesecake Filling

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

Crust

2 cups graham crackers, crushed

Instructions

Prepare the Red Velvet Cake: Follow the instructions on the red velvet cake mix box including adding required ingredients such as eggs, oil, and water. Bake the cake as directed, then allow it to cool completely.
Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the filling is well combined and fluffy.
Prepare the Graham Cracker Crust: Crush the graham crackers into fine crumbs. Press a thin layer of the crumbs evenly into the bottom of a lined baking pan or individual bite-sized molds to form the crust base.
Assemble the Cheesecake Bites: Crumble the cooled red velvet cake into small pieces. Mix the cake crumbs gently into the cheesecake filling or layer them between the crust and filling according to your preference.
Chill to Set: Spoon the cheesecake mixture over the graham cracker crust in bite-sized portions or in a single pan for slicing later. Refrigerate for at least 4 hours or until firm enough to hold their shape.
Serve: Once set, remove from the refrigerator and serve chilled as delicious, creamy red velvet cheesecake bites perfect for any occasion.

Notes

Using room temperature cream cheese and butter helps achieve a smoother cheesecake filling.
For extra texture, you can sprinkle additional graham cracker crumbs on top before chilling.
If you prefer a sweeter bite, increase powdered sugar by 1-2 tablespoons.
Store leftover bites in an airtight container in the refrigerator for up to 3 days.

Keywords: red velvet cheesecake bites, cheesecake bites recipe, red velvet dessert, no-bake cheesecake, party dessert, creamy cheesecake