Description
These little Red Velvet Cheesecake Bites are velvety, creamy, and super simple to pull together. They’re perfect for prepping ahead—make a batch, chill, and you’ve got party-ready bite-sized treats.
Ingredients
Scale
Red velvet crumb
- 1 box red velvet cake mix
- Wet ingredients called for on the cake mix box (eggs, oil, water, etc.)
Cream cheese filling
- 16 oz cream cheese, softened to room temperature
- 4 Tbsp butter, softened to room temperature
- 1/2 cup confectioners’ (powdered) sugar*
- 2 cups graham crackers, crushed into fine crumbs
- 1 tsp vanilla extract
Instructions
- Heat the oven to 350°F (175°C). Grease or line two 8-inch round cake pans.
- Prepare and bake the red velvet cake according to the package directions. Once baked, cool the cakes completely.
- Break the cooled cake into pieces and crumble with your fingers until it resembles coarse sand. If the crumbs feel too moist or sticky, spread them on a parchment-lined baking sheet and dry in the 350°F oven for 5–6 minutes; let cool.
- Meanwhile, make the filling: in a roomy bowl, beat the softened cream cheese, softened butter, and powdered sugar with an electric mixer until smooth, light, and slightly airy. Add the crushed graham crackers and vanilla, then mix until the mixture holds together and is scoopable. If it seems too soft, add a bit more crushed graham until it firms up.
- Using a small scoop (about 2 teaspoons) or a heaping teaspoon, portion the cheesecake mixture into small mounds. Roll each mound between your palms to form neat little spheres and place them on a parchment-lined tray.
- Chill the formed balls in the refrigerator for about 1 hour so they firm up.
- Once chilled, roll each cheesecake ball in the red velvet crumbs until fully coated. Press gently to ensure the crumbs adhere and reshape as needed for smooth rounds.
- Serve right away or keep refrigerated until needed.
Notes
- Storage & Serving
- Store finished bites in an airtight container in the fridge for up to 4–5 days. For longer storage, freeze individually wrapped bites in a sealed container for up to 3–4 months; thaw overnight in the refrigerator before serving.
- Notes
- Taste and sweetness: if you prefer a sweeter filling, increase the powdered sugar (up to about 2 cups total, adjusted to taste).
- Crumb alternatives: you can swap graham crackers for digestive biscuits or use crushed red velvet cookies for a different texture.
- Make-ahead tip: you can prepare the filling and crumbs a day ahead; assemble and roll on the day you plan to serve for the freshest look.
Nutrition
- Calories: 151 kcal
- Sugar: 9 g
- Sodium: 204 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg