Description
Delicious red velvet cheesecake bites perfect for any occasion.
Ingredients
Scale
- 1 (15.25-oz.) box red velvet cake mix, plus ingredients called for on box
- 2 (8-oz.) blocks cream cheese, softened
- 3/4 cup confectioners’ sugar
- 2 Tbsp. heavy cream
- 1 tsp. pure vanilla extract
Instructions
- Preheat oven to 350º. Line a standard 12-cup muffin pan with liners. Prepare cake batter according to box directions. Divide batter among liners.
- Bake cupcakes until a tester inserted into the center comes out clean, 18 to 20 minutes. Let cool completely.
- Break 4 cupcakes into small crumbs. Reserve remaining cakes for another use.
- In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and confectioners’ sugar until light and fluffy. Add cream and vanilla and beat until stiff peaks form.
- Using a small cookie scoop, scoop cream cheese mixture and form into 1” balls. Arrange on a large parchment-lined baking sheet. Freeze until cold, about 1 hour.
- Roll balls in red velvet cake crumbs until coated, then return to sheet. Refrigerate until ready to serve.
Notes
- Use leftover cupcakes for another dessert.
- Store bites in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Red Velvet Cheesecake Bites, dessert, cheesecake, red velvet