Red Velvet Cheesecake Bites

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I like a good hassle-free dessert that I can make in advance, and these Red Velvet Cheesecake Bites are all that, plus creamy and nothing but velvety and decadent! With their festive color and rich taste, they make for a great party dessert.

I have packed all the flavors of an elaborate red velvet cake, in an easy to make, bite size, scrumptious treat. Believe me, these are a huge hit every time I serve them, and they are even better chilled, right out of the fridge.

Red Velvet Cheesecake Bites with a creamy interior

Why you will love this recipe
What you’ll need to make red velvet cheesecake bites
How to make red velvet cheesecake bites?
Expert tip
Recipe variations and add-ins:
Serving suggestions:
Frequently asked questions
How to store:
More bite-size desserts
Recipe tips:

I want to show you the bite size dessert that never fails to impress everyone, I make these for almost every party. Red velvet cheesecake bites are the ideal party dessert. The color is festive and the flavor is awesome — everything you want in a decadent treat!

Since it comes in individual portions, they can be arranged on a dessert tray and everyone can help themselves. This spares me the effort, especially since they can be done in advance. Enjoy your party hassle-free.

And did I mention that this recipe is easy and the perfect sweet tooth tamer? No need to order from a pastry shop, you can make them on your own. Not to mention that there are only five ingredients to get for this recipe.

Because they are red, they make the most incredible Valentine’s Day or Christmas dessert. These soft and creamy little balls of heaven are great for any occasion or no occasion at all. It is as simple as whipping up the cheesecake batter, crumbling the cake, and rolling the balls in the crumbs.

Why you will love this recipe

This is the perfect Valentine’s Day treat. The beautiful, vibrant red color of these delicious treats makes them perfect for Valentine’s Day and Christmas parties. But they are also a wonderful addition to the dessert tables at other gatherings any day of the year.
They are so easy to make: Just crumble the cake, whip the cheesecake filling, and roll the balls in the crumbs. Not only is it easy but it is also a lot of fun. Let the kids help. They will love it too.
Only five ingredients: With so few ingredients, the shopping trip will be easy as well as inexpensive. In fact, there may not be any need for a shopping trip at all.
Always ready for a party: One of the best parts about these red velvet cheesecake bites is that they can be made ahead of time and stored for when they are needed. They can be refrigerated or even frozen for longer-term storage.

A stack of Red Velvet Cheesecake Bites in a bowl

What you’ll need to make red velvet cheesecake bites

Special items

Baking sheet – Large baking sheet.
Hand mixer – For beating the batter.
Bowls
Cooking utensils

Ingredients

Red velvet cake mix – Use a high-quality cake brand. By that, I do not mean to get the most expensive. In fact, I use Duncan Hines, and I know several bakery owners who like using Betty Crocker. Just skip the generic stuff when making something this special.
Softened cream cheese – Philadelphia full-fat, brick-style cream cheese is what I always use. It is the richest and creamiest in my opinion.
Powdered sugar – For the smoothest and silkiest sweetener.
Milk – Whole milk, not low-fat or fat-free, is best for this recipe. The light stuff will not make it taste as creamy and rich.
Pure vanilla extract – Adds an extra layer of flavor with a hint of floral essence.

How to make red velvet cheesecake bites?

Make the cake: First, I preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Then, I prepare and bake the cake per the box directions.
Make crumbs: I remove the cake and let it cool completely before cutting it in half. I save one half for later and use the other half to fill a bowl with crumbs.
Beat cream cheese: Then, I beat the cream cheese and powdered sugar in a large bowl using a hand mixer until light and fluffy. The milk and vanilla go in next, and I beat them until stiff peaks form.
Make balls: I then use a small cookie scoop to spoon the cream cheese mixture into balls, put them onto the baking sheet, and place them in the freezer for an hour.
Chill and serve: After rolling the cheesecake balls in the crumbs, put them back onto the baking sheet. Chill for another hour before serving.

Expert tip

What kind of cream cheese to get

While there are a few different styles of cream cheese, there is only one style that I recommend for this recipe. It has to be full-fat cream cheese. This is because low-fat and fat-free varieties have water in them to replace the fat. This dessert needs the fat to be thick and creamy. Otherwise, it will end up runny and will ruin the texture.

Another thing to note is that it has to be brick-style cream cheese. The tub-style cream cheese is whipped with air to make it easier to spread, which is great for spreading it on bread and bagels but not for making desserts like these. It will cause these to become runny and flat. Some companies also add lactic acid to the mixture, making them watery.

As far as brands go, I only use Philadelphia-brand cream cheese. It is the one I have always used and has that creamy, thick texture and tangy taste I am used to. Others swear by Dutch Farms cream cheese because it is mild.

A hand holding creamy Red Velvet Cheesecake Bites

Recipe variations and add-ins:

Add chips: For some crunchiness, add some chocolate chips to the cheesecake mixture.
Other coating: Instead of (or in addition to) red velvet cake mix, use other flavors like white, yellow, or chocolate. They can still be red with some food coloring.
Chocolate cheesecake: For chocolate cheesecake middles, add cocoa powder to the cream cheese mixture.
Make them nutty: Crush up some nuts and add them to the velvet coating to give it more texture.
Sprinkle them: For a fancy or festive look, toss some rainbow sprinkles into the crumbs so they each have some sprinkles in them.
Surprise: If these are for a party, put special surprises inside each cheesecake ball like fruit pieces, candy, or chocolate.

Serving suggestions:

I once stacked them up into a tree shape for a Christmas party and added some of these adorable snowman truffles on the side for a decorative holiday dessert table.
Serve them with my red velvet hot chocolate is perfect.
Instead of hot chocolate, a glass of late-harvest Riesling, Muscatel, or Sauterne would also be delightfully delicious.
Stick with the round shape and serve this pull-apart Christmas tree as an appetizer to go with these decadent delights. The cheese-stuffed bread rolls go great with any entrée from turkey to pizza.
Take these cute little balls of deliciousness to a party, picnic, or family gathering with ease. Just put them in mini-cupcake liners and freeze them in freezer bags. They will thaw in about an hour.
Turn them into cheesecake bite cake pops. Simply put each one of them on a stick and serve them in cupcake liners, in a mason jar, or a flower vase.

Red Velvet Cheesecake Bites arranged on parchment paper

Frequently asked questions

Why is my cream cheese filling runny?

First of all, be sure to use the right cream cheese. It has to be brick-style. Whipped cream cheese has too much air and lactic acid mixed into it. Also, fat-free or low-fat cream cheese has too much water, so it will never be able to get thick enough without adding some type of emulsifier. Another problem may be too much milk or vanilla. No matter what the reason, just add a little cornstarch, and it will thicken up with no problem.

How do I keep my cheesecake bites from melting?

To prevent cheesecake bites from melting, put them in the refrigerator as soon as they are done. Keep them in a single layer and try to place them far enough apart so they get plenty of air circulation and do not stick together. If they will be transported somewhere, chill the container first and place them in cupcake liners to prevent them from touching each other.

Why won’t the crumbs stick to the cheesecake balls?

It is possible that the crumbs are not fine enough. Try using a food processor to create a very fine crumb. The cheesecake filling may be too cold. Let it warm up a little bit more. Try rolling one between your hands and then rolling it into the crumbs. Use your fingers to press the crumbs onto the ball to make them stick.

Why does my red velvet cake taste bitter?

Any kind of cake can turn out bitter for a variety of reasons. However, red velvet cake often has something to do with red food coloring. If that happens, return the cake mix to the store and get your money back. It can also be too much baking soda or baking powder, the baking powder formula itself, or the cocoa powder used in the mixture.

How to store:

Refrigerate: These little beauties are easy to pack and save because they take up little space. Just keep them in a single layer and put them in an airtight container in the fridge, and they will stay fresh for up to four days.
Freezing: To freeze, place them in mini-cupcake liners to prevent them from sticking to each other. They can be stored in freezer bags for up to three months.
Defrost: For the best texture and taste, thaw in the fridge overnight before serving but keep chilled.

More bite-size desserts

Recipe tips:

Be sure to use full-fat brick-style cream cheese, or the filling will end up runny.
If the filling is too runny for any reason, just add a bit of cornstarch, and it will thicken up.
To keep them from melting, put them in the fridge as soon as they are done and keep them there. If they are being transported, chill the container first.
Let the cheesecake filling warm up just a bit (for five minutes), and make sure the crumbs are very fine so they will stick.
Want to make this even faster and easier? Skip the box cake mix and buy some red velvet muffins to turn into crumbs.
Put these in decorative mini cupcake liners to make them even more adorable and help them keep their shape if transporting.