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These indulgent red velvet cheesecake bites turn traditional dessert tastes into addictive, bite-sized treats suitable for any event. As someone who enjoys creating stunning desserts without tons of kitchen time, these tiny delights have become my go-to party contribution.
I whipped these up for my sister when she wanted something cream cheese-based but different from regular cheesecake. The bright red outer layer fooled everyone into thinking I'd been cooking forever, when actually it was one of the easiest sweets I've ever thrown together.
What You'll Need
- Red velvet cake mix from a box: gives you that eye-catching color and taste without extra steps
- Cream cheese: makes the rich, tangy inside that's truly the star
- Softened butter: creates that smooth, velvety feel
- Confectioners' sugar: adds sweetness that blends perfectly
- Crushed graham crackers: provide texture and that familiar cheesecake base flavor
- Pure vanilla: brings out all the other tastes with its warm, sweet notes
How To Make Them
- Cook Your Cake:
- Warm your oven to 350°F and get your pans ready with a thin layer of cooking spray or some parchment paper so the cake comes out easily. Mix up the cake following box instructions, but don't stir too much or your cake might end up tough. Bake as the box says and let it cool all the way before moving on.
- Make Your Crumbs:
- After your cake has totally cooled, break it up with your fingers until it looks like sand. If your red velvet cake seems too damp (which happens often), just break it into chunks and pop it back in the oven for about 5 minutes. You want it dry enough to stick to the cheesecake centers without getting mushy.
- Mix The Filling:
- In a big bowl, put together the soft cream cheese and butter. Beat them with a mixer until they're fluffy and light, roughly 2 minutes. This adds air that makes the filling softer and creamier. Slowly add the sugar to keep it from flying everywhere. Crush your graham crackers finely and mix them in with the vanilla until everything's well combined.
- Shape The Middles:
- With a small 2-teaspoon scoop for even sizes, dish out the cream cheese mix onto a lined sheet. Roll each bit between your hands to make smooth balls. Put them in the fridge for at least an hour to get firm. Cold filling works much better and keeps its shape when you coat it.
- Roll In Cake Crumbs:
- When the cream cheese centers are nice and cold, roll each ball in the red cake crumbs, pressing lightly so the crumbs stick well. Make sure they're fully covered for the best look. If needed, reshape them into rounds after covering.
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The graham cracker bits really make these stand out in my view. Many similar treats skip this part, but it adds that real cheesecake feel and flavor that turns these from basic cake balls into something that genuinely tastes like red velvet cheesecake you can pop in your mouth.
Keeping Them Fresh
These tasty bites will stay good in a sealed container in your fridge for about 5 days. The cake coating might get a bit soft over time but they'll still taste amazing. To keep them longer, lay them flat in a freezer container with parchment between the layers. Let them thaw in the fridge overnight before you serve them.
Mix It Up
This basic recipe lets you try all sorts of different flavors. You might use chocolate cake with mint in the filling for a cool mint chocolate version. Or try spice cake with maple for a yummy fall treat. You can even go with lemon cake and add some lemon zest to the filling for a bright, tangy option that works great for spring get-togethers.
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Ways To Serve
These bites taste great on their own, but they also work really well on top of ice cream. For a fancy display, set them out on a tiered plate with some fresh berries and mint leaves scattered around. When I bring them to holiday parties, I put them in tiny cupcake papers so people can grab them easily without making a mess.
Common Questions
- → Can I use homemade red velvet cake for this?
Sure thing! Making your own red cake from scratch gives these bites your own special touch and flavor.
- → What can I use instead of graham crackers?
Try smashed vanilla cookies or digestive biscuits as good swaps for graham crackers.
- → How do I ensure the bites are fully rounded?
Just squeeze the mix in your hands firmly till they look smooth and round. You can touch up the shape after you've rolled them in the crumbs.
- → How long can these be stored?
Keep them in a sealed container in your fridge for about 5 days. Want them to last longer? Stick them in the freezer for up to a month.
- → Can I add other flavors to the cream cheese mixture?
You bet! Try some lemon peel or a tiny bit of almond flavor to make them even tastier.