If you’ve ever wondered how to make a dessert that’s both elegant and irresistibly creamy, let me introduce you to the ultimate crowd-pleaser: the Red Velvet Cheesecake Bites Recipe. These bite-sized gems combine the rich flavors of red velvet cake with dreamy cream cheese, all wrapped in a smooth white chocolate coating and topped off with festive red drizzle. Trust me, once you try these, they’ll become your new go-to treat for parties or just whenever you want to feel fancy without fuss.

A white plate holds a stack of seven smooth, round white balls, each decorated with bright red lines drizzled over the top and sides. The balls are shiny and smooth, giving a polished look. In the background, there are two white mugs with black coffee inside, along with a white tray holding more of the same round balls with red drizzle. The entire scene is set on a wood texture surface with a soft, out-of-focus light background. 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 remember the first time I made these cheesecake bites; I couldn’t believe how simple they were to put together yet how impressive they looked on my dessert tray. Plus, they taste like a mini celebration in every bite!

No-Bake, No Fuss: You don’t need an oven—perfect for quick prep and less heat in the kitchen.
Perfect Party Size: These bite-sized delights are great for sharing and portion control.
Classic Flavors: Red velvet and cream cheese are a match made in dessert heaven.
Festive & Fun: The white almond bark coating with red candy drizzle adds a beautiful, professional finish.

Ingredients & Why They Work

Before you gather your ingredients, a quick tip: I recommend choosing your red velvet cake mix and white almond bark from brands you trust for consistent flavor and smooth melting. Softened cream cheese is key for that ultra-smooth texture. And if you’re feeling extra festive, the red candy melts bring the perfect pop of color and sweetness.

Flat lay of a small mound of fine red velvet cake mix powder on a simple white ceramic plate, a block of creamy white cream cheese resting on a white ceramic dish, a handful of smooth white almond bark pieces arranged neatly on a white ceramic bowl, a small white ceramic bowl filled with vibrant red candy melts, 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 base flavor and color powerhouse for these cheesecake bites.
Cream cheese: Adds creaminess and richness, making every bite smooth and luscious.
White almond bark: Melts into a silky coating that hardens into a pretty shell.
Red candy melts: Optional decorative drizzle that’s perfect for gifting or special occasions.

📝

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 joys of making these Red Velvet Cheesecake Bites is how easy they are to personalize. Whether you want to adjust the flavors, try a different coating, or make them fit a special dietary preference, there are plenty of sweet ways to mix it up and truly make this recipe your own.

Gluten-Free Variation: I’ve swapped the red velvet cake mix for a gluten-free version, and it worked beautifully—just heat treat the mix the same way. The texture remains velvety, and it’s a wonderful choice for guests with gluten sensitivities.
Nut-Free Adaptation: If almonds aren’t your thing, try melting white chocolate chips instead of the almond bark for coating. It still gives that smooth finish, and you can drizzle your favorite colored candy melts on top for flair.
Seasonal Twists: Around the holidays, I love adding a sprinkle of crushed peppermint candy on the wet almond bark coating before it sets. It adds a festive crunch and a burst of flavor that pairs wonderfully with the red velvet.
Berry Boost: For a fruity surprise, gently fold in a handful of mini chocolate chips or freeze-dried raspberries into the cheesecake dough before chilling. It adds a lovely texture and a burst of flavor in every bite.

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

The image shows two red velvet cake balls placed side by side on a small white plate, which sits on a larger white plate. Each cake ball has two main layers: the inside is a rich, dark red cake with a soft and crumbly texture, while the outside is covered in a smooth, creamy white coating with small red sprinkles on top. In the blurred background, there are more cake balls drizzled with red sauce and a white mug with a black grid pattern on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm Up the Cake Mix Safely

Start by placing the dry red velvet cake mix into a medium heat-safe bowl. Microwave it in two 30-second bursts, stirring thoroughly between each. This heat treatment is super important—it eliminates any potential bacteria, making your cheesecake bites safe and delicious. Let the mix cool completely before moving to the next step to keep the cream cheese fresh and safe.

Step 2: Beat Your Cream Cheese to Perfection

Place the softened cream cheese in a medium mixing bowl. Using a handheld mixer on medium-high speed, beat it until it’s perfectly smooth and creamy—this usually takes about 1½ to 2 minutes. If your cream cheese isn’t at room temperature, you might face lumps, so take a moment to soften it well beforehand. This creamy base is key for those luscious cheesecake bites.

Step 3: Combine for Cheesecake Dough

Sprinkle the cooled dry cake mix over the whipped cream cheese. Mix on medium speed just until everything is incorporated and you have a lovely cheesecake dough forming. Don’t overmix here—the batter should be thick and easy to shape.

Step 4: Chill, Chill, Chill

Tightly cover your bowl with plastic wrap and pop it into the fridge for 2 hours. This chilling step firms up the dough, making it much easier to handle when shaping your bites.

Step 5: Shape Your Bites with Love

Line a baking sheet with parchment paper to keep things neat. Using a 1-tablespoon cookie scoop, portion out the dough and roll it gently into smooth balls with your hands. Place each formed bite on the prepared sheet. This is a fun and easy step—I love how they feel in my hands as they take shape!

Step 6: Melt and Coat with White Almond Bark

Transfer the white almond bark to a heat-safe medium bowl. Microwave in 30-second intervals, stirring thoroughly each time, until completely melted and silky smooth. Then, carefully dip each cheesecake ball into the almond bark, ensuring full coverage. Hold the coated bites on a fork and gently tap off any excess coating. For spots that may need a touch more, a spoon works perfectly to drizzle more coating. Use a toothpick to place the dipped bites back onto the parchment paper to set.

Step 7: Add Festive Red Candy Melt Drizzle

Put your red candy melts in a small heat-safe bowl and melt them in the microwave using 30-second intervals, stirring well after each. Once smooth, drizzle the candy melts artistically over the coated cheesecake bites with a fork, spoon, or squeeze bottle. This finishing touch not only looks festive but adds a pop of color and a slight crunch.

Step 8: Let Them Set Before Enjoying

Allow the coated cheesecake bites to rest at room temperature until their coating hardens completely. This usually takes a little while, but it’s worth the wait for perfectly crisp, creamy bites. Then dig in and enjoy your delightful Red Velvet Cheesecake Bites!

Top Tip

These Red Velvet Cheesecake Bites Recipe come together easily, but a few insider tips will help you achieve the perfect texture and flawless coating every time.

Heat Treat the Cake Mix: Don’t skip microwaving the dry red velvet cake mix. It eliminates any bacteria and makes the bites safe to enjoy without any baking.
Room Temperature Cream Cheese: Make sure your cream cheese is softened to room temperature. This avoids lumps and ensures a silky smooth cheesecake dough.
Even Temperature for Dipping: Let the cheesecake balls and the melted almond bark be closer in temperature before dipping. This minimizes cracking in the white chocolate coating.
Reheat Almond Bark Gently: If the coating hardens too much while you’re working, simply reheat in short 15-second bursts to keep it smooth and workable.

How to Serve Red Velvet Cheesecake Bites Recipe

A clear glass bowl filled with thick, smooth white icing sits on a white marbled surface. In the center of the bowl sits a round red dough ball partially dipped into the icing. Nearby, two metal baking trays lined with parchment paper rest on the surface: one tray shows multiple red dough balls spaced evenly, while the other tray has a single white icing-covered dough ball resting on its paper. A white cloth with black stripes and a silver fork are placed on the lower left side of the surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

While the red candy melt drizzle is festive and eye-catching, you can also sprinkle finely chopped pecans or crushed freeze-dried raspberries on top before the coating sets for an extra burst of flavor and texture. A light dusting of edible glitter or a sprinkle of festive colored sugar crystals makes them shine for parties.

Side Dishes

These cheesecake bites are mini-desserts on their own, but they pair beautifully with fresh fruit like strawberries or blueberries, a dollop of whipped cream, or even alongside a scoop of vanilla ice cream for a richer dessert spread. A cup of freshly brewed coffee or a glass of sparkling rosé complements their creamy sweetness perfectly.

Make Ahead and Storage

Storing Leftovers

After enjoying your tasty Red Velvet Cheesecake Bites, store any leftovers in an airtight container in the refrigerator. They will stay delicious and fresh for up to 5 days — perfect for snacking throughout the week.

Freezing

You can freeze the uncooked cheesecake dough balls for up to 2 months. Just scoop and roll the dough, then freeze on a parchment-lined tray until firm. Transfer them to a freezer-safe bag or container. When you’re ready, thaw overnight in the refrigerator before dipping them in the almond bark and adding the drizzle.

Reheating

Since these are no-bake cheesecake bites with a white almond bark coating, reheating isn’t recommended. Instead, simply bring refrigerated bites to room temperature for 10–15 minutes before serving to soften the texture slightly and enhance the flavor.

Frequently Asked Questions:

Can I use homemade red velvet cake crumbs instead of cake mix?

Yes! You can use homemade cake crumbs as a substitute, just make sure they are completely cooled and dry so they blend well with the cream cheese dough.

Why do I need to heat treat the dry cake mix?

Heating the dry cake mix in the microwave kills any potential bacteria since the mix will not be baked later, ensuring the recipe is safe to eat.

Can I skip the red candy melts drizzle?

Absolutely, the candy melts are optional for a decorative touch. The cheesecake bites are delicious coated in just the white almond bark on their own.

How do I prevent cracking in the white almond bark coating?

Make sure the cheesecake bites and melted almond bark are closer in temperature before dipping. This helps prevent the coating from cracking as it hardens.

Final Thoughts

Making these Red Velvet Cheesecake Bites Recipe has been such a joy for me — they’re simple, no-bake, and bursting with classic flavors. I love how creamy the cheesecake center is, perfectly balanced by the smooth white chocolate coating and festive red drizzle. Whether you're bringing them to a party or indulging in a sweet snack, these bites never fail to impress and disappear quickly. I hope you enjoy making and sharing them as much as I do!