Description
Delicious and easy Red Velvet Cheesecake Bites made with red velvet cake crumbs and a creamy, flavorful cream cheese filling.
Ingredients
- For the Red Velvet Crumb:
- 1 box red velvet cake mix
- Ingredients as per cake mix packaging instructions
- For the Cream Cheese Filling:
- 16 ounces cream cheese, room temperature
- 4 tablespoons butter, room temperature
- ½ cup powdered sugar (adjust to taste)
- 2 cups graham crackers, crushed
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line two 8-inch cake pans.
- Prepare cake batter according to package instructions and bake. Let cool completely.
- Crumble cooled cake into coarse crumbs by hand. If too moist, spread on a lined baking sheet and dry in oven for 5–6 minutes at 350°F.
- In a large bowl, beat cream cheese, butter, and powdered sugar with an electric mixer until fluffy and aerated.
- Crush graham crackers finely in a ziplock bag using a rolling pin. Add crushed graham crackers and vanilla extract to the cream cheese mixture; mix until fully combined.
- Using a 2 teaspoon cookie scoop, scoop out cream cheese mixture and roll into balls by hand. Place on a lined baking sheet or plate and refrigerate for 1 hour to firm up.
- Roll chilled cream cheese balls in the red velvet cake crumbs, coating completely. Adjust shape as needed.
- Enjoy immediately or keep refrigerated until serving.
Notes
- Ensure the cake crumbs are not too moist to guarantee proper coating.
- Adjust powdered sugar to preferred sweetness level.
- Store cheesecake bites in an airtight container in the fridge for up to 3 days.
- Serve chilled for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 6 minutes (optional for drying crumbs)
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 Cheesecake Bite
- Calories: 151
- Sugar: 12g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
