Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C).
- Prepare the red velvet cake batter according to the package instructions. Pour the batter into a baking pan and bake as directed.
- While the cake bakes, prepare the cheesecake filling:
• In a large mixing bowl, beat the softened cream cheese and powdered sugar with a hand mixer until the mixture becomes light and fluffy.
• Add milk and vanilla extract, then continue to beat until stiff peaks form. - Line a large baking sheet with parchment paper. Using a small cookie scoop, scoop the cream cheese mixture into small balls and place them on the prepared baking sheet.
- Transfer the cream cheese balls to the freezer and chill for 1 hour or until they are firm and easy to handle.
- Once the cake is fully baked, remove it from the oven and allow it to cool completely.
- Cut the cooled cake in half. Crumble one half into fine crumbs in a large bowl. You can enjoy the remaining half as a snack or save it for another use.
- Remove the chilled cream cheese balls from the freezer. Roll each ball in the red velvet cake crumbs until fully coated.
- Place the coated cheesecake bites back onto the prepared baking sheet. Refrigerate for about 1 hour to allow them to set.
Notes
• Serve the Red Velvet Cheesecake Bites chilled on a decorative platter for an elegant presentation.
• Garnish with a light dusting of powdered sugar or drizzle with melted white chocolate for an extra touch of indulgence.
• Pair with a warm cup of coffee or a glass of chilled milk to complement their creamy texture and rich flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes