Red Velvet Cheesecake Bites are a delightful treat that perfectly combines the rich, velvety flavor of red velvet cake with the creamy indulgence of cheesecake. As a dessert lover, I can’t help but be captivated by the vibrant color and luscious texture of these bites. Originating from the classic Southern red velvet cake, this dessert has evolved into a popular favorite at celebrations and gatherings, making it a staple in many households.
People adore Red Velvet Cheesecake Bites not only for their stunning appearance but also for their incredible taste. The combination of the slightly tangy cheesecake filling and the sweet, moist red velvet cake creates a harmonious balance that is simply irresistible. Plus, their bite-sized nature makes them a convenient option for parties or a sweet snack at home. Join me as we dive into this delicious recipe that is sure to impress your family and friends!
Ingredients:
- For the Red Velvet Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 tablespoon all-purpose flour
- For the Coating:
- 1 cup white chocolate chips
- 1 tablespoon coconut oil (optional, for thinning)
- Red sprinkles (for decoration)
Preparing the Red Velvet Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. This helps to aerate the dry ingredients and ensures an even distribution of the cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined. The vinegar will react with the baking soda to give the cake a nice rise.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Making the Cheesecake Filling
- While the cake is cooling, let’s prepare the cheesecake filling. In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar and vanilla extract to the cream cheese, mixing until well combined.
- Next, add the egg and flour. Mix until just combined, being careful not to overmix. The filling should be smooth and creamy.
Assembling the Cheesecake Bites
- Once the red velvet cake has completely cooled, crumble it into a large mixing bowl. You can use your hands or a fork to break it down into fine crumbs.
- Take the cheesecake filling and add it to the crumbled cake. Mix gently until the filling is evenly distributed throughout the cake crumbs. The mixture should be moist enough to hold together when formed into balls.
- Using your hands, scoop out about 1 tablespoon of the mixture and roll it into a ball. Place the balls on a baking sheet lined with parchment paper. Repeat this process until all the mixture is used up.
- Once all the balls are formed, place the baking sheet in the freezer for about 30 minutes. This will help them firm up and make them easier to coat in chocolate.
Coating the Cheesecake Bites
- While the cheesecake bites are chilling, melt the white chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. If the chocolate is too thick, you can add a tablespoon of coconut oil to thin it out.
- Once melted, remove the cheesecake bites from the freezer. Dip each bite into the melted white chocolate, ensuring it is fully coated. You can
Conclusion:
In summary, these Red Velvet Cheesecake Bites are an absolute must-try for anyone looking to impress their friends and family with a delightful dessert that combines the rich, velvety flavor of red velvet cake with the creamy goodness of cheesecake. The vibrant color and luscious taste make them perfect for any occasion, whether it’s a birthday party, holiday gathering, or just a sweet treat to enjoy at home. For serving suggestions, consider pairing these bites with a dollop of whipped cream or a drizzle of chocolate sauce for an extra touch of indulgence. You can also experiment with variations by adding a hint of peppermint extract for a festive twist or incorporating crushed nuts for added texture. The possibilities are endless, and I encourage you to get creative! I truly believe that once you try these Red Velvet Cheesecake Bites, they will become a staple in your dessert repertoire. So, gather your ingredients, roll up your sleeves, and dive into this delicious recipe. I can’t wait to hear about your experience, so be sure to share your thoughts and any variations you come up with! Happy baking! Print
Red Velvet Cheesecake Bites: The Ultimate Decadent Dessert Recipe
- Total Time: 60 minutes
- Yield: 24 bites 1x
Description
These Red Velvet Cheesecake Bites combine the rich flavors of red velvet cake with a creamy cheesecake filling, all enveloped in smooth white chocolate. Perfect for parties or as a sweet treat, these bite-sized delights are sure to impress!
Ingredients
Scale- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 tablespoon all-purpose flour
- 1 cup white chocolate chips
- 1 tablespoon coconut oil (optional, for thinning)
- Red sprinkles (for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- While the cake is cooling, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar and vanilla extract to the cream cheese, mixing until well combined.
- Next, add the egg and flour. Mix until just combined.
- Once the red velvet cake has completely cooled, crumble it into a large mixing bowl.
- Add the cheesecake filling to the crumbled cake and mix gently until evenly distributed.
- Scoop out about 1 tablespoon of the mixture and roll it into a ball. Place the balls on a baking sheet lined with parchment paper.
- Once all the balls are formed, place the baking sheet in the freezer for about 30 minutes.
- While the cheesecake bites are chilling, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Add coconut oil if needed.
- Remove the cheesecake bites from the freezer. Dip each bite into the melted white chocolate, ensuring it is fully coated. Place them back on the parchment-lined baking sheet.
- Before the chocolate sets, sprinkle with red sprinkles for decoration. Allow the chocolate to harden before serving.
Notes
- Ensure all ingredients are at room temperature for the best results.
- You can store the cheesecake bites in an airtight container in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
