This no-bake Red Velvet Cheesecake Bites recipe is a quick and easy way to make delicious bite-sized balls using only a box of cake mix and cream cheese. These mini desserts are covered in a white chocolate coating, with a pretty red drizzle so they’re extra sweet and special.
Red Velvet Cheesecake Bites
These mini Red Velvet Cheesecake Balls are my favorite bite-sized finger food with a rich and creamy texture and a sweet and tangy taste.
This red velvet cheesecake recipe couldn’t be any easier because it quickly combines heat-treated dry cake mix with cream cheese before the batter is chilled, rolled, and coated in white chocolate.
When you don’t have time to cook a whole cake to create red velvet cake crumbs and you really don’t feel like having your fingers dyed from red food coloring, this cheesecake balls recipe will be your new favorite shortcut.
With their deep red color and mild cocoa flavor, red velvet bites are the best mash-up of red velvet cheesecake pops and a full-sized cake, but even better because there are far fewer ingredients and you don’t have to bake the batter.
Why We Love This Red Velvet Mini Cheesecake Bites Recipe
- Quick and easy to prepare in 10 minutes.
- Only uses 2 base ingredients plus chocolate for decorating.
- Twist on the traditional sweet and tart treat with a simple shortcut.
- A fun way to serve a round “slice” without baking a full-sized cheesecake.
- Individually portioned and portable.
- Great make-ahead dessert for potlucks, Valentine’s Day or Christmas parties, backyard barbecues, and holiday celebrations.
Other Easy Cheesecake Bites Recipes
Ingredients
- Red velvet cake mix
- Cream cheese
- White almond bark
- Red candy melts: This is optional, depending if you choose to garnish your bites.
Substitutions and Additions
- Choose Your Chocolate: You can use white chocolate, milk chocolate, or dark chocolate disks or almond bark to coat these Red Velvet Cheesecake Bites. I prefer not to use chocolate chips, because the chocolate won’t turn out as smooth.
- Different Decorations: I used a red chocolate drizzle to top these “truffles” but you could also roll them in colored sanding sugar, sprinkles, cookie crumbs, crushed candy, shredded coconut, or chopped nuts instead.
- Change The Cake Flavor: This versatile recipe can be used with your favorite cake mix flavor. You can try vanilla, funfetti (fun for birthdays), carrot cake, lemon, or any flavor you prefer. Check out my Chocolate Cheesecake Bites and my Strawberry Cheesecake Bites for similar recipes with different flavor combinations.
- Customize Your Cake Bites: You can easily customize your cheesecake bites to make them festive for any special occasion. Use green and red sprinkles for Christmas, pink and blue for a baby shower, or red, pink, and white for Valentine’s Day.
Recommended Tools
- Mixing bowls
- Handheld mixer
- Baking sheet
- Parchment paper
- 1 Tablespoon cookie scoop
See Full Recipe Card Below
Jump to RecipeHow to Make Red Velvet Cheesecake Bites
- Heat Treat: Microwave the dry cake mix in two 30 second intervals, stirring well after each interval. Cool completely before mixing into the cream cheese.
- Make The Cheesecake Mixture: Beat the cream cheese until smooth. Add the dry cake mix and mix until incorporated. Cover and chill the dough for 2 hours.
- Make The Ball Bites: Scoop the dough with a cookie scoop, roll into balls, and set them onto the prepared baking sheet.
- Coat In Chocolate: Melt the almond bark in the microwave. Roll each ball in the melted chocolate, remove any excess, and place the ball onto the baking sheet.
Pro Tip: Place the coated ball onto a fork and gently tap to remove any excess coating. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated bite onto the prepared baking sheet. - Decorate With A Drizzle: Melt the red candy melts in the microwave. Lightly drizzle stripes over the top of the cheesecake bites. Allow the cheesecake bites coating to completely harden before serving.
- Serve: Allow the coating to completely harden before serving. Enjoy!
Tip From Our Recipe Developer
- It is important to heat treat the dry cake mix before adding it to the cream cheese.
- You can use a squeeze bottle, drizzling spoon or even a fork to drizzle the melted candy melts over the top of the coated cheesecake bites.
- Make sure the cream cheese is at room temperature to avoid lumps in the cream cheese mixture.
- If the coating becomes too thick, you can reheat in the microwave for 15 second intervals, stirring well after each interval until smooth.
- To keep the chocolate coating from cracking, be sure to let the bites come to room temperature before dipping. The closer the bites and chocolate are in temperature will help keep them from expanding and from cracking.
Storage
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the uncooked cheesecake bites for up to 2 months. Allow the cheesecake bites to thaw overnight in the refrigerator before coating.
Other Easy Bite-Sized Desserts
- Caramel Apple Crisp Bites
- Pecan Pie Balls
- Monster Cookie Energy Balls
- S’more Bites
- Pumpkin Spice Truffles
- Coconut Cheesecake Bites
- Mini Red Velvet Cheesecake
- Chocolate Covered Cherry Brownie Bombs
- Surprise Inside Cheesecake Bites
Red Velvet Cheesecake Bites
Serves — 28
Red Velvet Cheesecake Bites are a quick and easy way to make a truffle treat by combining a cake mix with cream cheese. Only 3 ingredients needed to recreate a classic cake recipe in the form of a bite-sized ball — no baking required!
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Ingredients
- 15.25 ounce red velvet cake mix
- 8 ounce cream cheese softened
- 12 ounce white almond bark
- ¾ cup red candy melts (optional stripping garnish)
Instructions
- It is important to heat treat the dry cake mix before adding to the cream cheese. Add the dry cake mix into a medium size heat safe bowl. Microwave the dry cake mix in two 30 second intervals, stirring well after each interval. Allow the cake mix to completely cool before mixing into the cream cheese.
- Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1 ½ – 2 minutes, until completely smooth.
- Sprinkle the cooled, dry cake mix over the top of the cream cheese. Continue mixing just until well incorporated.
- Tightly cover the cheesecake dough and chill in the refrigerator for 2 hours.
- Line a baking sheet with parchment paper and set it aside.
- Use a 1 tablespoon cookie scoop, scoop 1 tablespoon of the cheesecake dough. Roll the dough into a ball and set on the prepared baking sheet. Repeat the steps.
- Using a heat safe medium size mixing bowl, add the white almond bark and microwave in 30 second intervals, stirring well after each interval until completely melted and smooth.
- Roll the cheesecake bites in the melted almond bark. Place the coated bite onto a fork and gently tap to remove any excess coating. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated bite onto the prepared baking sheet. Repeat the process.
- Add the red candy melts to a small heat safe bowl. Microwave in 30 second intervals, stirring well after each interval until completely melted and smooth.
- Lightly drizzle the melted candy melts in stripes over the top of the cheesecake bites. Allow the cheesecake bites coating to completely harden before serving.
Jenn’s Notes
Servings: 28 – 1 tablespoon bites
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the uncooked cheesecake bites for up to 2 months. Allow the cheesecake bites to thaw overnight in the refrigerator before coating.
- It is important to heat treat the dry cake mix before adding it to the cream cheese.
- You can use a squeeze bottle, drizzling spoon or even a fork to drizzle the melted candy melts over the top of the coated cheesecake bites.
- Make sure the cream cheese is at room temperature to avoid lumps in the cream cheese mixture.
- If the coating becomes too thick, you can reheat in the microwave for 15 second intervals, stirring well after each interval until smooth.
- To keep the chocolate coating from cracking, be sure to let the bites come to room temperature before dipping. The closer the bites and chocolate are in temperature will help keep them from expanding and from cracking.
Nutrition Info
Calories: 157kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 190mg | Potassium: 73mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 5IU | Calcium: 52mg | Iron: 1mg
I’m glad I did a test run before the holiday party I intended to bring these to, because they were so disappointing. Followed the recipe exact, they just do not taste good. No issue with cracking, but as someone else said, taste like bland play doh rolled in dry cake mix.
play-doh and no flavor spit it out so fast ahhhh
Mine cracked?The cake expanded and the white almond bark cracked. I followed directions to a T.
Mine cracked as well and the dough expanded in some places.
If you are having issues with them cracking, you can try bringing the truffles to room temperature before coating them. This will allow them to expand before you coat them.
I’m going to make these for a Christmas treat!!!!
Any idea if gluten-free cake mix and coconut milk cream cheese would work? I’m gluten-free, and dairy free