Ladies, you’re going to fall in love with these Red Velvet Cheesecake Bites! They’re creamy, indulgent, and bursting with that classic red velvet flavor—all in one bite-sized treat. The best part? No oven required! Whether it’s for a party, potluck, or just a sweet craving, these are your go-to dessert.
Why You’ll Love These Bites
• Combines the best of cheesecake and red velvet cake.
• Perfect for parties, holidays, or anytime indulgence.
• Super easy and quick to make.
• No baking required—just mix, roll, and chill.
• Can be made ahead of time for stress-free entertaining.
What You’ll Need
For the Cake:
• 1 box red velvet cake mix (any brand works!)
• Eggs, milk, and oil (per box instructions)
For the Cheesecake Filling:
• Cream Cheese: Full-fat, softened
• Butter: Softened (unsalted or salted)
• Powdered Sugar: Adjust to your preferred sweetness
• Crushed Graham Crackers: Finely crushed for texture
• Vanilla Extract: For that hint of flavor
How to Make These Bites
Step 1: Bake the Cake
Prepare your red velvet cake according to the box instructions. Once baked and completely cooled, crumble it into fine pieces.
Step 2: Make the Cheesecake Filling
In a bowl, mix softened cream cheese, butter, powdered sugar, crushed graham crackers, and vanilla extract until smooth and creamy.
Step 3: Roll Into Balls
Scoop out small portions of the cheesecake mixture and roll into balls. Place them on a tray and chill in the fridge until firm.
Step 4: Coat with Crumbs
Roll the chilled cheesecake balls in the red velvet cake crumbs until fully coated. Chill again until ready to serve.
Variations
• Cake Flavor Swaps: Use chocolate, vanilla, or funfetti cake mix instead of red velvet for a unique twist.
• Filling Add-Ins: Mix in lemon zest, crushed Oreos, or mini chocolate chips for extra flavor.
• Surprise Centers: Hide a small piece of chocolate, caramel, or a whole nut in the center of each bite.
• Toppings: Drizzle with melted chocolate, sprinkle with powdered sugar, or roll in crushed candy canes for a festive touch.
• Alternative Coatings: Use crushed Oreos, toasted coconut, or colored sprinkles instead of cake crumbs.
Substitutions
• Low-Fat Option: Swap full-fat cream cheese and butter for reduced-fat versions, but note that the texture may be slightly softer.
• Gluten-Free: Use a gluten-free cake mix and substitute graham crackers with gluten-free alternatives.
• Dairy-Free: Use dairy-free cream cheese and vegan butter for a plant-based version.
Storage Tips
• In the Fridge: Store in an airtight container for up to 5 days. They actually taste even better on day two as the flavors meld together.
• In the Freezer: Freeze for up to 3 months in an airtight container. To serve, thaw overnight in the fridge.
Pro Tips for Perfect Bites
1. Avoid Gummy Crumbs: If your cake is too moist, let the crumbs air dry for a few hours before rolling.
2. Firm Filling: Chilling the filling before rolling helps keep the balls intact and easier to handle.
3. Uniform Size: Use a cookie scoop for evenly sized bites.
FAQs
How long do these bites last in the fridge?
They stay fresh for up to 5 days when stored in an airtight container.
Can I make these ahead of time?
Absolutely! These are perfect for prepping ahead and storing in the fridge or freezer.
Can I use a homemade cake instead of a mix?
Yes! Just make sure it’s a moist cake, as the crumbs need to hold together well.
Do they need to stay refrigerated?
Yes, because of the cream cheese filling, these bites should remain chilled until serving. They can sit out for up to 2 hours.
These no-bake Red Velvet Cheesecake Bites are a guaranteed hit wherever you take them. Try them out and get creative with your own variations—there’s no wrong way to make these delicious treats!
Red Velvet Cheesecake Bites
Ingredients
- 1 box red velvet cake mix
- Ingredients required for cake mix preparation eggs, oil, etc.
- 16 ounces cream cheese softened
- 4 tablespoons butter softened
- 1/2 cup powdered sugar
- 2 cups graham crackers finely crushed
- 1 teaspoon vanilla extract
Instructions
Bake the Cake
- Preheat your oven to 350°F (175°C).
- Line two 8-inch cake pans with parchment paper.
- Prepare the red velvet cake batter following the box instructions.
- Bake as directed, then let the cake cool completely.
Crumble the Cake
- Once cooled, crumble the cake into a fine, sandy texture.
- If the cake is too moist, spread the crumbled chunks onto a baking sheet and bake at 350°F for 5-6 minutes to dry them out slightly.
Prepare the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese, butter, and powdered sugar together until light and fluffy.
- Stir in the crushed graham crackers and vanilla extract until fully combined.
Shape the Bites
- Use a cookie scoop to portion out the cheesecake mixture. Roll each portion into a smooth ball.
- Chill the balls in the refrigerator for 1 hour until firm.
Coat with Cake Crumbs
- Roll the chilled cheesecake balls in the red velvet cake crumbs, ensuring they are fully coated.
- If needed, reshape the balls gently for a neat appearance.
Serve and Enjoy
- Keep the cheesecake bites refrigerated until ready to serve. They can sit at room temperature for up to 2 hours during serving.
