If you're looking for a bite-sized dessert that's as gorgeous as it is delicious, you're going to adore this Red Velvet Cheesecake Bites Recipe. Rich cream cheese meets moist red velvet cake, all wrapped in a smooth white almond bark — it's pure magic in every little piece.

A white plate holds a pile of seven smooth, round white balls that each have bright red lines drizzled over the top in a random pattern. The balls look soft and slightly shiny, creating a clean contrast with the white plate underneath. In the background, there is a white marbled surface with a white mug filled with black coffee and a metal tray with more balls that look similar but are blurred. The whole scene has a bright, fresh look, all set against a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Cheesecake Bites Recipe
Top Tip
How to Serve Red Velvet Cheesecake Bites Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cheesecake Bites Recipe

Why You'll Love This Recipe

I love how these cheesecake bites bring all the flavor and creaminess of a classic red velvet cheesecake into a perfectly portable snack. Seriously, they're a total crowd-pleaser and make party desserts a breeze!

Simple No-Bake Prep: No oven needed—just mix, chill, and coat for an easy yet elegant treat.
Perfect Party Portions: Bite-sized and beautifully coated, making them ideal for gatherings or holiday platters.
Flavor Combo You’ll Crave: The classic red velvet tang paired with creamy cheesecake is irresistible.
Customizable Decoration: The red candy melt drizzle adds a stunning finishing touch that's fun to personalize.

Ingredients & Why They Work

These ingredients are easy to find and work perfectly together to balance texture and flavor. Keep your cream cheese nice and soft for a smooth blend, and using white almond bark ensures a silky coating that hardens just right.

Flat lay of a small mound of rich red velvet cake mix powder in a simple white ceramic bowl, a block of creamy white cream cheese with a smooth surface on a white plate, a handful of glossy white almond bark pieces on a white ceramic dish, and a small white bowl filled with vibrant red candy melts, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Red velvet cake mix: The foundation flavor that gives these bites their signature color and moist texture.
Cream cheese: Softened to blend smoothly, it adds that classic tangy richness to the filling.
White almond bark: Provides a creamy, easy-to-melt coating that hardens flawlessly around each bite.
Red candy melts: Optional but highly recommended for a beautiful drizzle garnish that pops with color.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about making these Red Velvet Cheesecake Bites is how easy they are to customize to your taste and occasion. Whether you want to add a twist for a holiday party or tweak them for a dietary preference, the possibilities are delightful!

Chocolate Lovers’ Variation: Swap out the white almond bark coating for milk or dark chocolate melts to create a richer, more classic chocolate-covered bite. I love how the dark chocolate intensifies that velvety red color inside!
Nutty Delight: Sprinkle finely chopped pecans or walnuts over the almond bark coating before it sets. It adds a crunchy texture that pairs wonderfully with the creamy cheesecake center.
Gluten-Free Twist: Use a gluten-free red velvet cake mix to keep these bites safe for gluten-sensitive friends. Just be sure to check your white almond bark and candy melts are also gluten-free.
Festive Flavors: Around Christmas, I like to add a pinch of cinnamon or peppermint extract to the cream cheese mixture for a seasonal flair that’s subtle but oh-so-pleasant.

Step-by-Step: How I Make Red Velvet Cheesecake Bites Recipe

The image shows a round dessert ball cut in half, placed on a small white plate with another white plate underneath. The dessert has two clear layers: a deep red, soft, and textured inside layer forming the core, and a smooth, white outer layer covering it fully. Small bits of red crumb are scattered on top of the white layer. In the background, there are more dessert balls, some with white coating and red drizzle. The setting has a white marbled surface, and a black and white patterned cup is partially visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Heat Treat the Cake Mix for Safety

Start by placing the entire 15.25 ounce red velvet cake mix into a medium heat-safe bowl. Microwave it in two 30-second bursts, making sure to stir thoroughly between each to evenly disperse the heat. This crucial step kills any bacteria and keeps your Red Velvet Cheesecake Bites safe—don’t skip it! Once heated, let the mix cool completely before using it; this can take around 10 minutes.

Step 2: Beat the Cream Cheese Until Smooth

In a clean medium bowl, beat 8 ounces of softened cream cheese with a handheld mixer on medium-high speed. Keep going for about 1 ½ to 2 minutes until it’s luxuriously smooth and creamy with no lumps. Using room-temperature cream cheese here makes all the difference in texture, so plan ahead!

Step 3: Combine Cake Mix with Cream Cheese

Slowly sprinkle the cooled cake mix over your beaten cream cheese while mixing continuously. This helps bring the two together into a soft, dough-like consistency that’s easy to handle. Mix just until everything is fully incorporated—no floury pockets here!

Step 4: Chill the Dough for Easy Scooping

Once your cheesecake dough is ready, cover it tightly and pop it into the refrigerator for 2 hours. This chilling step firms up the dough, making it much simpler to scoop and roll without sticky mess. Use this time to line your baking sheet with parchment paper and prep your utensils!

Step 5: Scoop and Shape the Bites

Using a 1-tablespoon cookie scoop, portion out the chilled cheesecake dough. Roll each scoop quickly between your palms into a neat ball and place it on your prepared baking sheet. This recipe yields about 28 bite-sized treats, perfect for sharing—or sneaking a few yourself.

Step 6: Melt the White Almond Bark

Transfer 12 ounces of white almond bark to a medium heat-safe bowl. Microwave it in 30-second increments, stirring well after each interval until it’s fully melted and silky smooth. Be careful not to overheat—stirring frequently helps keep it luscious and prevents burning.

Step 7: Coat Each Cheesecake Bite

Roll each cheesecake bite gently in the melted almond bark to coat it completely. Lift the bite using a fork and tap to remove any excess coating. If you notice any spots missed, spoon a little extra coating to cover them. Use a toothpick to place each coated bite back on the parchment-lined baking sheet, taking care not to break the smooth finish.

Step 8: Add Decorative Red Drizzles

In a small bowl, melt ¾ cup of red candy melts the same way as your almond bark—30-second intervals with stirring. Use a spoon, fork, or a squeeze bottle to drizzle the red candy over the coated cheesecake bites in pretty stripes. This final touch delivers a festive, elegant look that’s sure to impress.

Step 9: Let Set Completely Before Enjoying

Allow your Red Velvet Cheesecake Bites to sit at room temperature until the coating hardens fully. This usually takes a little while depending on your kitchen temperature. Once set, the bites are ready to serve—deliciously creamy inside with a crisp, sweet shell outside!

Top Tip

These Red Velvet Cheesecake Bites are simple to make, but a few little tricks really take them from good to unforgettable. Here are my favorite tips to get perfect bites every time.

Heat-Treat the Cake Mix: I learned firsthand how important it is to microwave the dry cake mix before adding it to cream cheese—this step is essential for food safety and gives you peace of mind.
Room Temperature Cream Cheese: Starting with cream cheese that’s nice and soft avoids lumps and helps you get that smooth, creamy base I love.
Temperature Matching: Bringing both the cheesecake bites and almond bark coating to a similar room temperature keeps the coating from cracking, making your treats look beautifully polished.
Drizzling Made Easy: Using a fork or a small spoon to drizzle the melted candy melts is my go-to technique for pretty, even stripes without any mess or fuss.

How to Serve Red Velvet Cheesecake Bites Recipe

The image shows a white marbled surface with two metal baking trays on the top left and right. The tray on the left holds several round red dough balls evenly spaced, while the tray on the right has a single white dough ball near the bottom. Below the trays, there is a clear glass bowl filled with smooth white cream, and a single red dough ball is partially dipped into the cream at the center. A white and black striped cloth with a silver fork lies at the bottom left corner. The overall scene looks clean and bright, focusing on the process of dipping red dough balls into white cream. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a festive touch, sprinkle crushed red velvet crumbs or finely chopped nuts on top before the coating sets. You could also add a light dusting of powdered sugar or a few festive sprinkles to match the occasion. A small edible flower or a tiny piece of freeze-dried raspberry can add a beautiful pop of color and taste, too.

Side Dishes

Red Velvet Cheesecake Bites are perfect on their own, but pairing them with fresh fruit such as strawberries or raspberries adds a refreshing balance. A cup of rich espresso or a creamy chai latte makes a wonderful companion, while a scoop of vanilla bean ice cream complements the creamy texture for an indulgent dessert experience.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Red Velvet Cheesecake Bites in an airtight container in the refrigerator, where they’ll stay fresh for up to 5 days. This makes them a perfect make-ahead treat for your busy week or next party.

Freezing

If you want to prep even further ahead, you can freeze the uncooked cheesecake bites in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They’ll keep beautifully for up to 2 months. When you’re ready, thaw them overnight in the fridge before coating and decorating.

Reheating

Since this is a no-bake dessert, reheating isn’t really necessary. Just allow refrigerated bites to come to room temperature for about 10–15 minutes before serving for the best texture and flavor.

Frequently Asked Questions:

Can I use a different cake mix flavor for this recipe?

Yes! While red velvet gives the classic look and flavor, you could experiment with other cake mixes like chocolate or vanilla. Just keep in mind the color and flavor will vary.

Why do I have to heat treat the cake mix?

Heat treating the dry cake mix by microwaving kills any possible bacteria in the raw flour. It’s a vital safety step when working with no-bake recipes involving raw cake mix or flour.

What can I substitute for white almond bark?

You can substitute white chocolate chips or melts, but make sure to carefully melt them in short intervals to avoid burning. White almond bark is often easier to melt and works great for coating.

Can these bites be made dairy-free?

To make dairy-free Red Velvet Cheesecake Bites, you can try a dairy-free cream cheese alternative and look for dairy-free white coating options. Keep in mind the texture and flavor might slightly differ.

Final Thoughts

Making these Red Velvet Cheesecake Bites has been such a joyful baking adventure for me — easy, no-fuss, and endlessly delicious. Whether you’re serving them at a party, gift-giving, or just want a little bite of indulgence for yourself, these treats hit the spot every time. I hope you have as much fun making them as I did sharing this recipe with you!