Red Velvet Cheesecake Bites
These red velvet cheesecake bites blend rich chocolate and creamy cheesecake into bite-sized desserts, perfect for sharing at gatherings with a delightful crunch from graham crackers.
Equipment
- 1 oven
- 1 mixing bowl
- 1 electric mixer
- 1 food processor or rolling pin for crushing graham crackers
- 1 cookie scoop small size for uniform bites
- 1 baking sheet
Ingredients
- 1 box red velvet cake mix
- 16 ounces cream cheese room temperature
- 2 cups graham crackers crushed
- 4 tablespoons butter room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Ingredients needed for the cake mix according to package instructions
Instructions
- Preheat oven to 350°F and prepare cake pans with non-stick spray or parchment paper.
- Mix and bake the red velvet cake as directed on the package, then allow to cool completely.
- Break cooled cake into fine crumbs; if moist, spread crumbs on a baking sheet and dry in oven for 5-6 minutes.
- In a bowl, whip cream cheese, butter, and powdered sugar with an electric mixer until light and airy.
- Crush graham crackers to fine crumbs using a food processor or rolling pin.
- Fold graham cracker crumbs and vanilla extract into the cream cheese mixture until fully combined.
- Form the mixture into small spheres using a cookie scoop and roll between palms to shape.
- Place spheres on a lined baking sheet and refrigerate for one hour to firm.
- Coat chilled cream cheese balls evenly with the red velvet cake crumbs, reshaping as needed.
- Serve immediately or store in the refrigerator until ready to enjoy.
Notes
- Ensure cake crumbs are cooled and slightly dried for best coating.
- Chill cream cheese balls before coating to keep shape.
- Use room temperature cream cheese for smooth mixing.
- Store in airtight container in refrigerator up to 5 days.
- A cookie scoop ensures uniform bite sizes.