Red Velvet Cheesecake Bites

I like a good, hassle-free dessert that I can make in advance, and these Red Velvet Cheesecake Bites are all that, plus creamy, velvety, and decadent! With their festive color and rich taste, they make for a great party dessert. Five ingredients and 30 minutes it’s all it takes to make this delicious recipe!

This is the bite-size dessert that never fails to impress and I make these creamy bites for almost every party. The color is festive and the flavor is awesome — everything you want in a decadent treat! I have packed all the flavors of an elaborate red velvet cake in this easy-to-make, 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. Because they are red, they make the most incredible Valentine’s Day or Christmas dessert. I call these soft and creamy little balls of heaven cheesecake truffles, and they are great for any occasion.

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 just a few ingredients, the shopping trip will be easy as well as inexpensive.
• Always ready for a party: One of the best parts about these no-bake cheesecake bites is that they can be made ahead of time. They can be refrigerated or even frozen for longer-term storage.

What you will need

• 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.
• 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 texture.
• 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

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 on the baking sheet, and freeze them for an hour.

Chill and serve: After rolling the cheesecake balls in the crumbs, I put them back onto the baking sheet. I chill them 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 it 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 but not for making desserts like these cheesecake truffles. It will cause them to become runny and flat.

More tips to consider:

• 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.

Recipe variations and add-ins:

• Add chips: For some crunchiness, add some mini chocolate chips to the cheesecake mixture.
• Other coatings: Instead of (or in addition to) red velvet cake mix, use other flavors like white, yellow, or chocolate cake.
• 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, such as 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.

My kids love these with my red velvet hot chocolate. It’s also fun to turn them into cheesecake bite cake pops. Simply put each one of them on a stick and serve them in cupcake liners.

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.

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.

Frequently asked questions

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