Description
Delightfully sweet and creamy Red Velvet Cheesecake Bites combine the rich flavors of red velvet cake mix and smooth cream cheese, coated in a luscious white almond bark and finished with optional red candy melt stripes. Perfect bite-sized treats for parties or dessert.
Ingredients
Scale
Main Ingredients
- 15.25 ounce red velvet cake mix
- 8 ounce cream cheese softened
- 12 ounce white almond bark
- ¾ cup red candy melts (optional striped garnish)
Instructions
- Heat Treat Dry Cake Mix: Place the dry red velvet cake mix into a medium heat-safe bowl. Microwave the dry mix in two 30 second intervals, stirring well after each interval. Allow the cake mix to cool completely before use to ensure food safety.
- Beat Cream Cheese: In a medium bowl, use a handheld mixer set to medium-high speed to beat the softened cream cheese for 1 ½ to 2 minutes until completely smooth and creamy with no lumps.
- Combine Cake Mix and Cream Cheese: Sprinkle the cooled dry cake mix over the beaten cream cheese. Mix together gently but thoroughly just until fully incorporated, creating the cheesecake dough.
- Chill Dough: Tightly cover the cheesecake dough with plastic wrap and refrigerate for 2 hours to firm up for easy handling and shaping.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside to place the finished bites on.
- Form Cheesecake Bites: Using a 1 tablespoon cookie scoop, scoop a portion of dough and roll it into a smooth ball with your hands. Place each ball on the prepared baking sheet. Repeat until all dough is used.
- Melt White Almond Bark: Place the white almond bark in a heat-safe medium bowl and microwave in 30 second intervals, stirring after each, until fully melted and smooth.
- Coat Cheesecake Bites: Roll each cheesecake bite in the melted almond bark to coat completely. Tap gently on a fork to remove excess coating, using a spoon to cover any missed spots. Use a toothpick to transfer the coated bites back to the parchment paper-lined baking sheet.
- Melt Red Candy Melts: In a small heat-safe bowl, melt the red candy melts in 30 second intervals, stirring until smooth and fully melted.
- Decorate Bites: Drizzle the melted red candy melts in thin stripes over the coated cheesecake bites using a fork, spoon, or squeeze bottle for an optional decorative touch.
- Set and Serve: Allow the coated bites to sit at room temperature until the chocolate coating fully hardens. Serve once set.
Notes
- Always heat treat the dry cake mix before mixing it with cream cheese to eliminate any risk of pathogens.
- For easy drizzle decoration, use a squeeze bottle, drizzling spoon, or a fork for controlled lines.
- Make sure cream cheese is softened at room temperature to avoid lumps in the mixture.
- If white almond bark coating becomes too thick while coating, reheat in 15-second intervals until smooth again.
- Let cheesecake bites and coating come to similar room temperatures before dipping to prevent the chocolate coating from cracking.
- Store leftover bites in an airtight container in the refrigerator for up to 5 days.
- You can freeze the uncooked cheesecake bites for up to 2 months; thaw overnight in the refrigerator before coating.
Nutrition
- Serving Size: 1 bite
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 140 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
