red velvet cheesecake
These no-bake Red Velvet Cheesecake Bites combine rich cream cheese, classic red velvet cake mix, and a smooth white chocolate coating for an easy and delightful dessert perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 15.25 ounce red velvet cake mix
- 8 ounce cream cheese softened
- 12 ounce white almond bark
- 0.75 cup red candy melts optional for striped garnish
Instructions
Preparation Steps
- Heat treat the dry cake mix by microwaving it in a medium bowl for two 30 second intervals, stirring in between. Let it cool completely before mixing with cream cheese.
- Beat the softened cream cheese with a handheld mixer on medium-high speed for 1.5 to 2 minutes until smooth.
- Sprinkle the cooled cake mix over the cream cheese and mix until just combined.
- Cover the cheesecake dough tightly and chill it in the refrigerator for 2 hours.
- Line a baking sheet with parchment paper and set aside.
- Scoop 1 tablespoon of the chilled dough, roll into a ball, and place on the prepared baking sheet. Repeat until all dough is used.
- Melt the white almond bark in 30 second microwave intervals, stirring thoroughly until smooth.
- Roll each cheesecake ball in the melted almond bark, tap off excess, and place back on the baking sheet. Use a toothpick to remove excess coating and secure the bite.
- Melt the red candy melts in 30 second intervals, stirring well until smooth.
- Drizzle the melted red candy melts in stripes over the coated bites. Let the coating harden before serving.
Notes
For best flavor and texture, use full-fat cream cheese. These bites store well in an airtight container in the fridge for up to one week or can be frozen for up to 2 months.