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