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Red Velvet Cheesecake Bites

Red Velvet Cheesecake Bites are packed with all the flavors of an elaborate red velvet cake in an easy-to-make, bite-size, scrumptious treat.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
3 hrs
Servings: 24 cheesecake bites
Calories: 126 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 box red velvet cake mix plus ingredients called for on the box
  • 16 ounces cream cheese softened to room temperature
  • 1/2 cup powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Prepare and cook red velvet cake per box directions.
  3. Using a hand mixer, beat cream cheese, and powdered sugar in a large bowl until light and fluffy. Add milk and vanilla and beat until stiff peaks form.
  4. Line a large baking sheet with parchment. Using a small cookie scoop, scoop the cream cheese mixture into balls and place them onto the prepared baking sheet. Transfer to the freezer to chill for 1 hour or until easy to handle.
  5. Remove the cake from the oven and let it cool fully. Cut it in half, place one half in a large bowl, and snack on or save the other half for later.
  6. Turn the cake that you placed in the bowl into crumbs.
  7. Once chilled, roll balls in red velvet cake crumbs until fully coated, then return to the prepared baking sheet.
  8. Refrigerate for about 1 hour or until ready to serve.

Nutrition Information

Calories 126kcal (6%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 10mg (3%) Sodium 238mg (10%) Potassium 109mg (3%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 107IU (2%) Calcium 57mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cheesecake bites

Amount Per Serving

Calories 126

% Daily Value*

Calories 126kcal 6%
Carbohydrates 17g 6%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 238mg 10%
Potassium 109mg 2%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 107IU 2%
Calcium 57mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.