Red Velvet Cheesecake Bites
Red Velvet Cheesecake Bites are little pockets of creamy, dreamy cheesecake wrapped in that classic, rich red velvet flavor. These bite-sized treats bring together the smooth texture of cheesecake with…
Tip: save now, cook later.Red Velvet Cheesecake Bites are little pockets of creamy, dreamy cheesecake wrapped in that classic, rich red velvet flavor. These bite-sized treats bring together the smooth texture of cheesecake with the soft, chocolatey cake in a perfectly sweet and tangy combo. They’re just the right size for snacking and will definitely satisfy your sweet tooth without being too heavy.
I love making these because they’re easy to share and always a hit at parties. I usually bake them in a mini muffin pan, and they come out looking so pretty with their bright red color and creamy topping. It’s one of those recipes where you can whip them up and feel like you’ve made something special without spending too much time in the kitchen.
My favorite way to enjoy these cheesecake bites is chilled, right out of the fridge. They’re refreshing and cool, making each bite feel like a little celebration. If you want to get extra fancy, a dusting of powdered sugar or a drizzle of chocolate on top takes them over the top. Trust me, once you try these, they’ll be your go-to dessert for sharing with friends or sneaking a few just for yourself!
Key Ingredients & Substitutions
Red Velvet Cake Crumbs: These create the classic look and flavor. If you don’t have time to bake from scratch, store-bought red velvet cake or even red velvet cake mix crumbs work well.
Cream Cheese: Softened cream cheese is the base of the cheesecake filling. For a lighter option, you can use reduced-fat cream cheese but expect a slightly less creamy texture.
Sour Cream: This adds tang and moisture to the cheesecake filling. If you don’t have sour cream, plain Greek yogurt is a great substitute.
White Chocolate: Melting and drizzling it on top gives a pretty, sweet finish. You can swap this with melted cream cheese frosting or skip it if you prefer less sweetness.
How Do You Get Creamy, Smooth Cheesecake Bites Without Cracks?
One challenge is baking the cheesecake bites just right so they stay creamy and don’t crack. Here’s how to do it:
- Beat the cream cheese well until smooth before adding other ingredients. This prevents lumps.
- Don’t overmix once you add the egg and flour—mix just until combined.
- Bake at a moderate temperature (325°F / 163°C) to avoid overheating and cracking.
- Look for the cheesecake to be set at the edges but slightly jiggly in the center when you take it out.
- Cool completely in the pan, then chill in the fridge to let the cheesecake set firmly before coating with cake crumbs.
These steps help your cheesecake bites stay creamy and smooth every time!
Equipment You’ll Need
- Mini muffin pan – perfect for shaping these small bites evenly.
- Mixing bowls – you’ll need one for the cheesecake batter and one for the cake crumbs.
- Electric mixer or hand mixer – makes beating cream cheese smooth and lump-free much easier.
- Measuring cups and spoons – to get your ingredients just right.
- Small cookie scoop or spoon – helps portion the cheesecake batter evenly into the pan.
- Microwave-safe bowl – for melting the white chocolate easily and safely.
Flavor Variations & Add-Ins
- Swap red velvet crumbs with chocolate cake crumbs for a deep chocolate flavor.
- Add a teaspoon of espresso powder to the cheesecake batter for a subtle mocha twist.
- Mix mini chocolate chips or crushed nuts into the cheesecake filling for texture.
- Use cream cheese frosting instead of white chocolate drizzle for a richer topping.
How to Make Red Velvet Cheesecake Bites
Ingredients You’ll Need:
For The Cheesecake Bites:
- 2 cups red velvet cake crumbs (from a baked and crumbled red velvet cake)
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- ¼ cup sour cream
- ¼ cup all-purpose flour
For The Topping:
- 4 oz white chocolate, melted (for drizzling)
- ¼ cup powdered sugar (optional, for dusting)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 15-20 minutes to bake, and at least 2 hours for chilling in the refrigerator. Allow time for cooling before rolling and decorating your cheesecake bites.
Step-by-Step Instructions:
1. Prepare to Bake:
Preheat your oven to 325°F (163°C). Lightly grease a mini muffin pan or line it with paper liners to prevent sticking.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, vanilla extract, and egg. Mix well until everything is combined and smooth. Stir in the sour cream and flour until just blended to create your cheesecake batter.
3. Bake the Cheese Bites:
Spoon the red velvet cake crumbs into a separate bowl for coating later. Using a small cookie scoop or spoon, fill each muffin cup about ¾ full with the cheesecake batter. Bake the bites for 15-20 minutes, or until the edges are set but the centers still jiggle slightly.
4. Cool and Chill:
Take the bites out of the oven and allow them to cool completely in the pan. Then chill them in the refrigerator for at least 2 hours so they firm up nicely.
5. Coat and Decorate:
Once chilled, carefully remove each cheesecake bite from the pan. Roll each one gently in the bowl of red velvet cake crumbs until fully coated. Arrange them on a serving plate and drizzle melted white chocolate over the top for a beautiful finish. If desired, dust with powdered sugar before serving.
6. Serve and Enjoy!
Eat these creamy, colorful bites chilled. They make perfect little treats for parties, snacks, or anytime you want a delicious sweet bite!
Can I Use Store-Bought Red Velvet Cake Crumbs?
Absolutely! You can crush store-bought red velvet cake or cupcakes to make the crumbs. Just make sure the crumbs are fine enough to coat the cheesecake bites nicely.
How Should I Store Leftover Cheesecake Bites?
Store leftover bites in an airtight container in the refrigerator. They will stay fresh for up to 3 days. For longer storage, you can freeze them for up to 1 month—just thaw in the fridge before serving.
Can I Make These Ahead of Time?
Yes! You can bake and chill the cheesecake bites a day ahead. Keep them refrigerated and coat with cake crumbs right before serving for the freshest texture.
Can I Substitute Sour Cream?
If you don’t have sour cream, plain Greek yogurt works well as a substitute and will keep the cheesecake filling creamy and tangy.