Description
These Red Velvet Cheesecake Bites are a delightful no-bake treat combining the flavors of red velvet cake and smooth cream cheese, coated in white almond bark and decorated with red candy melt drizzle. Perfect for parties and holidays, they offer an easy-to-make, bite-sized dessert that’s rich, creamy, and visually stunning.
Ingredients
Scale
Red Velvet Cheesecake Mixture
- 15.25 ounce red velvet cake mix
- 8 ounce cream cheese, softened
Coating and Decoration
- 12 ounce white almond bark
- ¾ cup red candy melts (optional, for stripping garnish)
Instructions
- Heat Treat Cake Mix: Place the dry cake mix in a medium heat-safe bowl and microwave in two 30 second intervals, stirring thoroughly after each. Allow the mixture to cool completely before proceeding.
- 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 it becomes completely smooth.
- Combine Cake Mix with Cream Cheese: Sprinkle the cooled dry cake mix over the cream cheese and mix just until well incorporated, avoiding overmixing.
- Chill Mixture: Cover the cheesecake dough tightly and refrigerate for 2 hours to firm up the mixture.
- Form Bites: Line a baking sheet with parchment paper. Using a 1 tablespoon cookie scoop, form 1 tablespoon sized balls by rolling the cheesecake dough and place them on the baking sheet.
- Melt White Almond Bark: In a heat-safe medium bowl, melt the white almond bark in 30 second intervals, stirring well between each until fully melted and smooth.
- Coat Cheesecake Bites: Dip each cheesecake bite in the melted almond bark coating. Use a fork to lift and gently tap off excess coating. Use a spoon to cover any bare spots and a toothpick to place coated bites back on the parchment paper.
- Melt Red Candy Melts: In a small heat-safe bowl, melt the red candy melts in 30 second intervals, stirring well after each until smooth.
- Drizzle Decoration: Drizzle melted red candy melts in stripes over the coated cheesecake bites. Let the coating harden completely at room temperature before serving.
Notes
- Always heat treat the dry cake mix before mixing with cream cheese to ensure safety.
- Use a squeeze bottle, drizzling spoon, or a fork for an even candy melt drizzle.
- Ensure the cream cheese is at room temperature for a smooth mixture with no lumps.
- If the coating gets too thick, gently reheat in 15 second microwave intervals, stirring in between.
- Allow bites and coating to come to room temperature before dipping to prevent chocolate cracking.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Uncooked cheesecake bites can be frozen for up to 2 months; thaw overnight in the refrigerator before coating.
