Description
These Red Velvet Cheesecake Bites are a delightful treat combining moist red velvet cake crumbs and rich, creamy cheesecake. Perfect as a bite-sized dessert for parties or special occasions, they feature a soft cream cheese center rolled in sweet red velvet crumbs for a decadent, crowd-pleasing flavor.
Ingredients
For the Red Velvet Cupcakes:
- 1 (15.25-oz) box red velvet cake mix, plus ingredients called for on box (usually eggs, oil, and water)
For the Cheesecake Filling:
- 2 (8-oz) blocks cream cheese, softened
- 3/4 cup confectioners’ sugar
- 2 Tbsp heavy cream
- 1 tsp pure vanilla extract
Instructions
- Preheat and Prepare Cupcakes: Preheat your oven to 350ºF. Line a standard 12-cup muffin pan with cupcake liners. Prepare the red velvet cake batter according to the box instructions, then divide the batter evenly among the liners.
- Bake Cupcakes: Bake the cupcakes for 18 to 20 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let the cupcakes cool completely.
- Make Cake Crumbs: Once cooled, break 4 cupcakes into small crumbs and set aside. Reserve the remaining cupcakes for another use.
- Prepare Cheesecake Mixture: In a large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese and confectioners’ sugar together until light and fluffy. Add heavy cream and vanilla extract, then continue beating until stiff peaks form.
- Form Cheesecake Balls: Using a small cookie scoop, portion out the cream cheese mixture into 1-inch balls. Place them on a large baking sheet lined with parchment paper. Freeze the balls for about 1 hour until they are cold and firm.
- Coat with Cake Crumbs: Roll each chilled cheesecake ball in the prepared red velvet cake crumbs until evenly coated. Arrange them back on the parchment-lined baking sheet.
- Chill and Serve: Refrigerate the coated cheesecake bites until ready to serve. Enjoy these delicious bite-sized treats chilled for the best texture and flavor.
Notes
- Be sure the cream cheese is fully softened for smooth mixing and the best texture.
- Use a small cookie scoop for evenly sized cheesecake balls to ensure consistent freezing and coating.
- If desired, dust with a little extra confectioners’ sugar before serving for extra sweetness.
- Any leftover red velvet cupcakes can be frozen or served as is for another day.
- Keep cheesecake bites refrigerated and consume within 3-4 days for optimal freshness.
