Description
Delightful Red Velvet Cheesecake Bites combine rich cream cheese with moist red velvet cake mix, coated in a smooth white almond bark and finished with decorative red candy melt drizzle. Perfect bite-sized treats for parties or special occasions.
Ingredients
Scale
Cheesecake Mixture
- 15.25 ounce red velvet cake mix
- 8 ounce cream cheese softened
Coating
- 12 ounce white almond bark
- ¾ cup red candy melts (optional stripping garnish)
Instructions
- Heat Treat Cake Mix: Place the dry cake mix into a medium heat-safe bowl. Microwave in two 30 second intervals, stirring thoroughly after each interval. Allow to cool completely before use to ensure food safety.
- 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 smooth and creamy.
- Combine Ingredients: Gradually sprinkle the cooled cake mix over the cream cheese while continuing to mix until fully incorporated and a dough forms.
- Chill Dough: Cover the cheesecake dough tightly and refrigerate for 2 hours to firm up for easier handling.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside.
- Form Bites: Using a 1 tablespoon cookie scoop, portion dough and roll each scoop into a ball. Place each ball on the prepared baking sheet. Repeat until all dough is used.
- Melt Almond Bark: In a heat-safe medium bowl, microwave white almond bark in 30 second intervals, stirring well each time until completely melted and smooth.
- Coat Cheesecake Bites: Roll each cheesecake bite in the melted almond bark coating. Use a fork to lift them out and gently tap off excess coating. Fill in any bare spots by spooning extra coating over the bites. Transfer coated bites back onto the baking sheet using a toothpick for gentle handling.
- Melt Candy Melts: In a small heat-safe bowl, microwave red candy melts in 30 second intervals, stirring well after each until fully melted and smooth.
- Decorate: Lightly drizzle the melted red candy melts over the coated cheesecake bites in stripes for a decorative finish.
- Set and Serve: Allow the coating to harden completely at room temperature before serving.
Notes
- Heat treating the dry cake mix before mixing with cream cheese is essential for food safety.
- Use a squeeze bottle, spoon, or fork to drizzle candy melts neatly over the bites.
- Ensure cream cheese is at room temperature to avoid lumps in the mixture.
- If the coating becomes thick, gently reheat in the microwave for 15 second intervals, stirring well until smooth.
- To prevent cracking of chocolate coating, let both cheesecake bites and coating come to similar room temperatures before dipping.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can freeze uncooked cheesecake bites for up to 2 months. Thaw overnight in the refrigerator before coating.
Nutrition
- Serving Size: 1 bite
- Calories: 130 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg
