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
Scale
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
