Description
Delightful Red Velvet Cheesecake Bites combine the rich, velvety flavor of red velvet cupcakes with a creamy cheesecake center. These bite-sized treats are perfect for parties or an indulgent snack, featuring a luscious cream cheese filling rolled in vibrant cake crumbs for a beautiful and delicious presentation.
Ingredients
Scale
Cake
- 1 (15.25-oz) box red velvet cake mix, plus ingredients called for on box
Cheesecake Filling
- 2 (8-oz) blocks cream cheese, softened
- 3/4 cup confectioners’ sugar
- 2 tbsp heavy cream
- 1 tsp pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Line a standard 12-cup muffin pan with cupcake liners to prepare for the batter.
- Make and Bake Cupcakes: Prepare the red velvet cake batter according to the directions on the box. Evenly divide the batter among the lined muffin cups. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
- Crumb the Cupcakes: Take 4 of the cooled cupcakes and break them into small crumbs. Set aside the remaining cupcakes for another use or serving.
- Prepare Cheesecake Filling: In a large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese together with the confectioners’ sugar until the mixture is light and fluffy. Add in the heavy cream and vanilla extract, then continue beating until stiff peaks form, creating a smooth and creamy cheesecake filling.
- Form Cheesecake Balls: Using a small cookie scoop or tablespoon, scoop out the cream cheese mixture and roll it into approximately 1-inch balls. Place these balls onto a large baking sheet lined with parchment paper.
- Freeze the Balls: Freeze the cream cheese balls until they become firm and cold, about 1 hour, to make them easier to handle for coating.
- Coat with Cake Crumbs: Once chilled, roll each cream cheese ball in the reserved red velvet cake crumbs until fully coated. Arrange the coated bites back on the parchment-lined baking sheet.
- Refrigerate and Serve: Refrigerate the finished cheesecake bites until ready to serve. Enjoy these rich, creamy bites cold for the best texture and flavor.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing and a smooth texture.
- Freezing the cheesecake balls before coating helps them hold their shape and makes coating easier.
- Reserve leftover cupcakes for another use like a trifle or eating on their own.
- These bites can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Use a fine sieve to sift confectioners’ sugar before mixing to prevent lumps.
