Description
Delightful Red Velvet Cheesecake Bites are bite-sized treats made with red velvet cake mix and creamy cream cheese, coated in smooth white almond bark and drizzled with festive red candy melts. Perfect for parties or as a sweet snack, these no-bake cheesecake bites combine classic flavors with an easy preparation.
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, for stripping garnish)
Instructions
- Heat Treat Cake Mix: Place the dry red velvet cake mix into a medium heat-safe bowl. Microwave in two 30-second intervals, stirring well after each, until warmed through. Allow to cool completely before adding to cream cheese 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 1½ to 2 minutes until completely smooth and creamy.
- Combine Cake Mix and Cream Cheese: Sprinkle the cooled dry cake mix over the cream cheese. Mix on medium speed just until well incorporated, forming a cheesecake dough.
- Chill Dough: Tightly cover the bowl with plastic wrap and refrigerate the cheesecake dough for 2 hours to firm up, making it easier to shape.
- Shape Bites: Line a baking sheet with parchment paper. Using a 1 tablespoon cookie scoop, scoop out dough portions and roll each into a smooth ball. Arrange them onto the prepared baking sheet.
- Melt Almond Bark: Place the white almond bark in a heat-safe medium bowl. Microwave in 30-second intervals, stirring well after each, until fully melted and smooth.
- Coat Bites: Dip each cheesecake ball into the melted almond bark, coating thoroughly. Hold the coated bites on a fork and gently tap off excess coating. Use a spoon to cover any spots missed. Place the coated bites back on the parchment-lined baking sheet using a toothpick for handling.
- Melt Candy Melts: In a small heat-safe bowl, microwave the red candy melts in 30-second intervals, stirring in between until smooth and melted.
- Drizzle Garnish: Lightly drizzle the melted red candy melts over the coated cheesecake bites using a fork, spoon, or squeeze bottle to create stripes. Allow the coating to harden at room temperature before serving.
Notes
- Heat treat the dry cake mix to eliminate any potential bacteria and ensure safety.
- Use a squeeze bottle, spoon, or fork to drizzle candy melts for precise decorative touches.
- Make sure cream cheese is at room temperature to avoid lumps in the mixture.
- If coating hardens too much during dipping, gently reheat in 15-second microwave intervals until smooth.
- Allow bites and coating to come to similar temperatures before dipping to prevent cracks in the coating.
- Store leftovers in an airtight container in the refrigerator up to 5 days.
- You can freeze uncooked cheesecake bites for up to 2 months; thaw overnight in refrigerator before coating.
Nutrition
- Serving Size: 1 bite (approx. 1 tablespoon)
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
