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These indulgent red velvet cheesecake bites turn traditional dessert tastes into addictive, bite-sized treats that'll wow at any event. I've made them my go-to party contribution because they look fancy but don't keep me stuck in the kitchen forever.
I whipped these up when my sister had a birthday and wanted something creamy but different from regular cheesecake. Everyone thought I'd spent the whole day baking when they saw the bright red coating, but honestly, they're one of the easiest sweets I've ever thrown together.
Ingredients
- Boxed red velvet cake mix: gives you that eye-catching color and taste without extra hassle
- Cream cheese: delivers the tangy, rich middle that makes these so amazing
- Room temperature butter: blends in smoothly for that perfect texture
- Powdered sugar: adds sweetness without any grittiness
- Graham cracker crumbs: bring in that authentic cheesecake base flavor
- Vanilla extract: ties all the flavors together with its sweet, aromatic touch
Step-by-Step Instructions
- Bake The Cake:
- Get your oven nice and toasty at 350°F and fix your cake pans with a bit of cooking spray or parchment paper so nothing sticks. Mix up your cake following the box directions, but don't go overboard with mixing or you'll end up with tough cake. Bake it as directed and let it cool all the way down before moving on.
- Create The Crumbs:
- After your cake's completely cool, break it apart with your fingers until you've got something that looks like sand. If your red velvet cake seems too damp (they often are), tear it into chunks and pop it in the oven for about 5 minutes. You want crumbs dry enough to stick to the cheesecake centers without turning mushy.
- Prepare The Filling:
- Grab a big bowl and throw in your soft cream cheese and butter. Beat them with your mixer until they're fluffy and light, around 2 minutes. This puts air in there for a creamier result. Add your powdered sugar bit by bit so you don't make a mess. Crush your graham crackers into tiny bits, add them with the vanilla, and mix until everything's combined.
- Form The Centers:
- Take a 2 teaspoon cookie scoop for even portions and drop balls of the cream cheese mix onto a lined sheet. Roll each one between your hands to make them smooth and round. Stick them in the fridge for at least an hour to firm up. Cold balls are way easier to work with and won't lose their shape when you're coating them.
- Coat In Red Velvet:
- Once your cream cheese centers are nice and cold, roll each ball in those red velvet crumbs, pressing gently so the crumbs stick well. Make sure they're fully covered for the prettiest look. If they get a bit misshapen, just roll them round again after coating.
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I really think the graham cracker bits make all the difference. Many similar recipes leave this out, but it's what gives these that real cheesecake feel and taste. It turns them from basic cake balls into genuine red velvet cheesecake you can pop in your mouth.
Storage Tips
Keep these cheesecake bites in an airtight container in your fridge and they'll stay good for up to 5 days. The cake coating might get a little softer over time but they'll still taste amazing. If you want to keep them longer, lay them out in a freezer container with parchment between the layers. Let them thaw in the fridge overnight before serving.
Flavor Variations
You can switch things up so many ways with this basic recipe. Try making them with chocolate cake and adding mint extract to the filling for a cool mint chocolate version. For fall, go with spice cake and maple extract. You could even use lemon cake with some fresh lemon zest in the filling for a bright, sunny treat that's perfect for springtime get-togethers.
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Serving Suggestions
These bites taste fantastic on their own, but they also make great toppings for ice cream. For a fancy display, set them up on a tiered plate with fresh berries and mint leaves scattered around. When I bring them to holiday parties, I put them in mini cupcake papers so people can grab them easily without getting messy fingers.
Common Questions
- → Can I use homemade red velvet cake for this?
You can definitely use your own red velvet cake recipe instead of a box mix for more personal touch and flavor.
- → What can I use instead of graham crackers?
Try smashed vanilla cookies or digestive biscuits if you don't have graham crackers on hand.
- → How do I ensure the bites are fully rounded?
Just squeeze the mix firmly in your palms until you get nice smooth balls. You can always touch them up after adding the crumb coating.
- → How long can these be stored?
They'll stay good in the fridge for about 5 days if you keep them in something airtight. Want them later? Freeze them for up to a month.
- → Can I add other flavors to the cream cheese mixture?
Go ahead and try some lemon zest or a few drops of almond extract if you want to jazz up the flavor profile.