If you’re craving something sweet, creamy, and a little festive, I’ve got just the thing for you. This Red Velvet Cheesecake Bites Recipe offers the perfect balance of rich cream cheese and classic red velvet flavor — all in adorable, bite-sized form. Trust me, once you try these, they’ll become your go-to party treat or holiday dessert!
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Why You'll Love This Recipe
I can’t get enough of how simple yet elegant these little cheesecake bites are. They’re creamy, luscious, and coated in a smooth white almond bark with just the right pop of red candy drizzle for that festive look. Plus, no baking involved means less time in the kitchen and more time enjoying the sweet results!
- Effortless No-Bake Treats: No oven required—just mix, chill, and coat for fast, fuss-free indulgence.
- Classic Red Velvet Flavor: Brings nostalgic cake flavor into a rich, creamy cheesecake form.
- Pretty Presentation: White chocolate coating with red candy melt stripes makes these perfect for holiday tables or special occasions.
- Make Ahead Friendly: You can prepare and store these bites well in advance, saving you stress on event day.
Ingredients & Why They Work
Before we dive in, gather a few simple ingredients that shine together in this recipe. I always recommend using softened cream cheese for that velvety texture and make sure you pick a quality red velvet cake mix—you know, the kind that gives you that rich red color and subtle cocoa taste.

- Red velvet cake mix: The base flavor and color—it’s what makes these bites unmistakably red velvet. Heat treating it beforehand is key for safety.
- Cream cheese: Softened to room temperature so it blends smoothly, creating that creamy, dreamy cheesecake texture.
- White almond bark: This sweet, mellow coating wraps the cheesecake bites in a crisp shell and looks beautiful against the red velvet.
- Red candy melts: Optional, but such a fun way to add festive stripes and a gorgeous pop of color on top.
Make It Your Way
One of the best parts about this Red Velvet Cheesecake Bites Recipe is how easily you can make it your own! Whether you want to tweak the flavor, adapt it for special diets, or add your favorite festive touch, these bites are super versatile.
- Chocolate Lovers’ Twist: I love swapping out the white almond bark for dark or milk chocolate coating to add a richer contrast to the red velvet flavor. It transforms the bites into a decadent little indulgence perfect for chocolate fanatics.
- Nutty Upgrade: Adding finely chopped pecans or walnuts into the cheesecake dough before chilling gives a delightful crunch, making these bites even more textural and nutty in flavor.
- Seasonal Spin: Around the holidays, I like to sprinkle crushed peppermint candies on the almond bark coating before it fully hardens. It adds a refreshing crunch and festive flair that guests rave about.
- Diet-Friendly Alternative: For a gluten-free option, feel free to substitute the red velvet cake mix with a certified gluten-free red velvet mix. Just ensure to heat treat it the same way before mixing.
Step-by-Step: How I Make Red Velvet Cheesecake Bites Recipe

Step 1: Heat Treat the Dry Cake Mix
Start by placing your entire 15.25-ounce dry red velvet cake mix into a medium-sized, heat-safe bowl. Pop it into the microwave in two 30-second bursts, stirring really well after each session. This heat treating step is crucial to eliminate any bacteria present in the dry mix, making it safe to eat without baking. Once done, allow the dry cake mix to cool completely — this helps maintain the cream cheese’s silky texture when combined.
Step 2: Beat the Cream Cheese Until Silky Smooth
In a separate medium mixing bowl, take your 8 ounces of softened cream cheese and beat it on medium-high speed using a handheld mixer. This should take about 1½ to 2 minutes until you get a luxuriously smooth and creamy batter with no lumps lingering. Pro tip: Make sure the cream cheese is at room temperature before starting — it makes all the difference in achieving this perfect texture.
Step 3: Gently Fold in the Cooled Cake Mix
Sprinkle the cooled, heat-treated dry cake mix right over your creamy cream cheese. Using your mixer on a lower speed or a spatula, fold the mixture just until everything is evenly incorporated. Be careful not to overmix — you want to keep that smooth, light texture intact without overworking the batter.
Step 4: Chill for 2 Hours to Firm Up
Once combined, cover the cheesecake dough tightly with plastic wrap or a lid. Place it in the refrigerator for 2 hours. This chill time is key for firming up the dough so it’s easier to scoop and shape later without becoming messy or sticky.
Step 5: Shape and Scoop Your Bites
After chilling, line a baking sheet with parchment paper for a non-stick surface. Using a 1 tablespoon cookie scoop, portion out the firm dough and gently roll it between your palms into neat little balls. Arrange these evenly spaced on your prepared baking sheet. This is a fun part — the rich red velvet and creamy texture make them a little treasure to roll!
Step 6: Melt and Coat with White Almond Bark
In a heat-safe medium bowl, melt your 12 ounces of white almond bark in 30-second intervals in the microwave, stirring between each burst until it’s completely smooth and silky. Roll each cheesecake bite in the melted almond bark to coat thoroughly. Use a fork to lift the bite out, tapping gently to let the excess drip off. If any spots are missed, a spoon helps to cover those areas perfectly. Transfer each coated bite back to the baking sheet, using a toothpick to maneuver them gently without damaging the coating.
Step 7: Add Festive Red Candy Melt Stripes
Put ¾ cup of red candy melts into a small heat-safe bowl. Just like before, microwave in 30-second intervals, stirring well after each until you have a smooth, vibrant red drizzle. Using a fork, squeeze bottle, or spoon, drizzle the melted red candy melts in fun stripes over the coated cheesecake bites. This adds a festive, eye-catching touch that really elevates the look.
Step 8: Let the Coating Fully Harden
Allow your beautiful coated bites to sit at room temperature untouched until the almond bark and candy melts harden completely. This may take some time but is crucial to prevent cracking and keep the smooth, glossy finish intact.
Side Dishes
These cheesecake bites pair beautifully with a cup of rich coffee or a creamy hot chocolate. For a dessert platter, try serving alongside fresh berries or whipped cream to balance their sweetness. Mini mousse cups or delicate cookies can create a stunning spread for gatherings.
Make Ahead and Storage
Storing Leftovers
Store your Red Velvet Cheesecake Bites in an airtight container in the refrigerator. They’ll keep fresh and delicious for up to 5 days—perfect for making ahead before a party or to enjoy some treats throughout the week.
Freezing
You can freeze the uncooked cheesecake bites for up to 2 months. Place them on a parchment-lined tray as usual, freeze until solid, and then transfer to a freezer-safe container or bag. When you’re ready to indulge, thaw them overnight in the fridge before coating with almond bark and decorating.
Reheating
Because these bites are no-bake treats coated in chocolate, reheating isn’t necessary. Simply let them sit at room temperature for 10–15 minutes before serving to take the chill off and enhance their creamy texture.
Frequently Asked Questions:
Absolutely! While classic red velvet is delicious, you can experiment with chocolate, vanilla, or even funfetti cake mixes to create unique cheesecake bites to suit your taste.
Heat treating the dry cake mix by microwaving it eliminates any potential bacteria present in the mix since it is consumed without baking in this recipe. It’s an important food safety step.
Let both the cheesecake bites and the melted almond bark come to near room temperature before dipping. This temperature match helps prevent expansion and cracking in the coating as it hardens.
This recipe relies on cream cheese and almond bark, which usually contain dairy. For vegan or dairy-free alternatives, you’d want to use plant-based cream cheese and vegan white chocolate coatings, but results may vary.
Final Thoughts
Making these Red Velvet Cheesecake Bites Recipe is such a joy – the creamy, tangy cheesecake mixed with the rich red velvet flavor, all wrapped up in a crisp white chocolate shell, feels like a little bite of heaven. They’re perfect for sharing with friends and family or just treating yourself to a sweet escape. I hope my tips and suggestions help you feel confident making this dessert, and that every bite brings a smile to your table!
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Red Velvet Cheesecake Bites Recipe
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 28 bites
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Delightful Red Velvet Cheesecake Bites combining rich cream cheese with classic red velvet cake mix, coated in white almond bark and garnished with red candy melt stripes. Perfect for sweet gatherings or holiday treats.
Ingredients
Cheesecake Bites
- 15.25 ounce red velvet cake mix
- 8 ounce cream cheese, softened
Coating and Garnish
- 12 ounce white almond bark
- ¾ cup red candy melts (optional stripping garnish)
Instructions
- Heat Treat Dry Cake Mix: Place the dry cake mix into a medium-sized heat-safe bowl. Microwave it in two 30 second intervals, stirring thoroughly after each interval. Let the cake mix cool completely before use.
- Beat Cream Cheese: In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese for 1 ½ to 2 minutes until completely smooth and creamy.
- Combine Mixture: Sprinkle the cooled dry cake mix over the smoothened cream cheese. Mix just until ingredients are well incorporated, being careful not to overmix.
- Chill Dough: Cover the cheesecake dough tightly and refrigerate for 2 hours to firm up.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside.
- Form Bites: Using a 1 tablespoon cookie scoop, scoop the cheesecake dough and roll into balls. Place them on the prepared baking sheet. Repeat until all dough is used.
- Melt Almond Bark: In a heat-safe medium bowl, melt the white almond bark in 30 second microwave intervals, stirring well each time, until fully melted and smooth.
- Coat Bites: Roll each cheesecake bite in the melted almond bark to coat thoroughly. Use a fork to lift and tap off excess coating, spoon more coating on bare spots if needed. Transfer coated bites back onto the parchment-lined baking sheet using a toothpick for ease.
- Melt Candy Melts: Add red candy melts to a small heat-safe bowl. Microwave in 30 second intervals, stirring after each, until completely melted and smooth.
- Decorate: Drizzle melted red candy melts in stripes over the coated cheesecake bites for a festive look. Let the coating harden completely before serving.
Notes
- Heat treating the dry cake mix is essential to eliminate any potential bacteria before mixing with cream cheese.
- You can drizzle candy melts using a squeeze bottle, spoon, or fork for creative decoration.
- Make sure the cream cheese is at room temperature to achieve a smooth batter without lumps.
- If almond bark coating becomes too thick, reheat in 15 second microwave intervals, stirring until smooth.
- Allow both cheesecake bites and coating to come close to room temperature before coating to prevent cracking in the chocolate shell.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze uncooked cheesecake bites for up to 2 months. Thaw overnight in the refrigerator before coating.
Nutrition
- Serving Size: 1 bite
- Calories: 110 kcal
- Sugar: 12 g
- Sodium: 105 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.3 g
- Protein: 1.5 g
- Cholesterol: 15 mg



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