Red Velvet Cheesecake Bites: A No-Bake, Bite-Sized Indulgence

Ingredients with Measurements

• 1 box red velvet cake mix
• Ingredients listed on the cake mix box (typically eggs, oil, and water)
• 16 ounces cream cheese, room temperature
• 4 tablespoons (1/2 stick) unsalted butter, room temperature
• 1/2 cup powdered sugar
• 2 cups graham crackers, crushed
• 1 teaspoon vanilla extract

Detailed Instructions

1. Prepare the Red Velvet Cake: The Foundation of Flavor

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Line Cake Pans: Line two 8-inch round cake pans with parchment paper and lightly grease the sides. This will ensure easy removal of the cake layers after baking.
3. Prepare Cake Batter: Prepare the red velvet cake batter according to the instructions on the box. This typically involves combining the cake mix with eggs, oil, and water. Mix as directed on the box.
4. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake for the time specified on the box, or until a toothpick inserted into the center comes out clean.
5. Cool Completely: Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. It is crucial that the cakes are completely cool before proceeding to the next step.

2. Crumble the Cake: Creating the Red Velvet Base

1. Crumble into a Bowl: Once the cakes are completely cool, crumble them into a large bowl.
   • Tip: Use your hands to break the cake into small, even pieces. The texture should resemble coarse sand.
2. Dry Out (if necessary): If the crumbled cake feels too moist, spread the chunks on a baking sheet and bake in a 350°F (175°C) oven for 5-6 minutes. This will help to dry out the cake slightly, making it easier to mix with the cheesecake filling later.

3. Prepare the Cheesecake Filling: Creamy, Tangy, and Delicious

1. Beat Cream Cheese and Butter: In a separate large bowl, beat the softened cream cheese and softened butter together using an electric mixer until light and fluffy. This should take about 2-3 minutes.
   • Tip: Make sure the cream cheese and butter are at room temperature for a smooth and lump-free filling.
2. Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until incorporated.
3. Mix Until Fluffy: Once all the sugar is added, increase the mixer speed to medium-high and beat for another 2 minutes until the filling is light and fluffy.
4. Stir in Vanilla: Add the vanilla extract and mix until combined.

4. Crush the Graham Crackers: Creating the Crunchy Coating

1. Crush into Fine Crumbs: Place the graham crackers in a food processor and pulse until they are finely crushed. Alternatively, you can place them in a large ziplock bag and crush them with a rolling pin.
   • Tip: You want the graham crackers to be finely crushed, but not completely pulverized into dust. A slightly coarse texture will provide a nice crunch.

5. Combine Cake Crumbs and Cheesecake Filling: The Perfect Marriage of Flavors

1. Add to Cream Cheese Mixture: Add the crushed graham crackers to the cream cheese mixture.
2. Mix: Stir until well combined.
3. Add Cake: Add the crumbled red velvet cake to the cheesecake mixture.
   • Tip: Use your hands or a spatula to gently fold the cake crumbs into the cheesecake filling until everything is evenly combined.

6. Shape the Cheesecake Balls: Forming Bite-Sized Delights

1. Scoop: Use a tablespoon or a small cookie scoop to scoop out portions of the mixture.
2. Roll into Balls: Roll each portion between your palms to form a smooth, round ball. The balls should be about 1 inch in diameter.

7. Chill the Cheesecake Balls: Firming Up for Dipping

1. Place on Baking Sheet: Line a baking sheet with parchment paper. Place the formed cheesecake balls on the prepared baking sheet.
2. Chill: Cover the baking sheet with plastic wrap and chill the balls in the refrigerator for at least 1 hour. This will help them firm up and hold their shape during the coating process.

8. Roll in Cake Crumbs

1. Add Crumbs to a bowl: Place the remaining red velvet cake crumbs into a shallow dish or bowl.
2. Roll: Remove the chilled cheesecake balls from the refrigerator. Roll each ball in the cake crumbs, pressing gently to ensure the crumbs adhere to the surface.
3. Shape: Reshape the balls if needed.

9. Chill Again

1. Place back on the baking sheet: Place the coated cheesecake balls back on the lined baking sheet.
2. Chill: Return them to the refrigerator to chill for at least 30 minutes to firm up the coating.

Troubleshooting Common Problems: Tips for No-Bake Success

• Cheesecake Balls Too Soft:
  • Problem: The cheesecake balls are too soft and difficult to roll or dip.
  • Solutions: Chill the mixture for a longer period. If it’s still too soft, try adding more crushed graham crackers or some extra cake crumbs.
• Coating Not Sticking:
  • Problem: The graham cracker crumbs aren’t adhering to the cheesecake balls.
  • Solutions: Make sure the cheesecake balls are well-chilled. If they’re too warm, the coating may not stick properly.
• Cake Crumbs to Moist:
  • Problem: Cake crumbs are too moist to use.
  • Solutions: Spread the cake chunks on a baking sheet and dry them in a preheated oven at 350 degrees F for 5-6 minutes.

Tips and Variations: Customize Your Red Velvet Cheesecake Bites

• Chocolate Coating: Instead of rolling in cake crumbs, dip the chilled cheesecake balls in melted white chocolate, milk chocolate, or dark chocolate.
• Sprinkles: Add festive sprinkles to the coating for a pop of color and texture.
• Flavor Extracts: Add a 1/2 teaspoon of peppermint extract, or other extracts to the cheesecake filling for a different flavor profile.
• Red Velvet Cake Mix Variations: Use a different flavor of cake mix, such as chocolate or vanilla, for the base.
• Add a Filling: Make a small indentation in each cheesecake ball before chilling and fill it with a dollop of raspberry jam, chocolate ganache, or caramel sauce.

Serving Suggestions: Perfect for Any Occasion

• Dessert Platters: Arrange the Red Velvet Cheesecake Bites on a platter with other bite-sized desserts for a beautiful and tempting display.
• Parties: These are perfect for birthday parties, holiday gatherings, or any special occasion.
• Sweet Snack: Enjoy them as a delightful afternoon or evening snack.
• Gifts: Package them in a decorative box or tin for a thoughtful homemade gift.
• Valentine’s Day: Their red color makes them a particularly fitting treat for Valentine’s Day.

Pairing Recommendations: Delicious Complements

• Drinks:
  • Coffee: A rich cup of coffee pairs beautifully with the sweetness of the cheesecake bites.
  • Tea: A light and fragrant tea, such as Earl Grey or a fruit tea, complements the flavors.
  • Milk: A cold glass of milk is a classic pairing for any type of cookie or cheesecake.
  • Champagne or Prosecco: For a celebratory occasion, these sparkling wines are a perfect match.
• Fruit: Fresh berries, such as strawberries or raspberries, make a lovely accompaniment.

Nutritional Information: A Treat to Enjoy in Moderation

Per serving (1 cheesecake bite): Calories: Approximately 100-150, Fat: 7-10g, Carbohydrates: 10-15g, Protein: 2-4g. (Note: This is an approximation and will vary based on the specific ingredients used).

Red Velvet Cheesecake Bites: A No-Bake, Bite-Sized Indulgence

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• Author: Jessica

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Ingredients

Scale 1x2x3x

• 1 box red velvet cake mix
• Ingredients listed on the cake mix box (typically eggs, oil, and water)
• 16 ounces cream cheese, room temperature
• 4 tablespoons (1/2 stick) unsalted butter, room temperature
• 1/2 cup powdered sugar
• 2 cups graham crackers, crushed
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the Red Velvet Cake: The Foundation of Flavor

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Line Cake Pans: Line two 8-inch round cake pans with parchment paper and lightly grease the sides. This will ensure easy removal of the cake layers after baking.
3. Prepare Cake Batter: Prepare the red velvet cake batter according to the instructions on the box. This typically involves combining the cake mix with eggs, oil, and water. Mix as directed on the box.
4. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake for the time specified on the box, or until a toothpick inserted into the center comes out clean.
5. Cool Completely: Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. It is crucial that the cakes are completely cool before proceeding to the next step.

2. Crumble the Cake: Creating the Red Velvet Base

1. Crumble into a Bowl: Once the cakes are completely cool, crumble them into a large bowl.
   • Tip: Use your hands to break the cake into small, even pieces. The texture should resemble coarse sand.
2. Dry Out (if necessary): If the crumbled cake feels too moist, spread the chunks on a baking sheet and bake in a 350°F (175°C) oven for 5-6 minutes. This will help to dry out the cake slightly, making it easier to mix with the cheesecake filling later.

3. Prepare the Cheesecake Filling: Creamy, Tangy, and Delicious

1. Beat Cream Cheese and Butter: In a separate large bowl, beat the softened cream cheese and softened butter together using an electric mixer until light and fluffy. This should take about 2-3 minutes.
   • Tip: Make sure the cream cheese and butter are at room temperature for a smooth and lump-free filling.
2. Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until incorporated.
3. Mix Until Fluffy: Once all the sugar is added, increase the mixer speed to medium-high and beat for another 2 minutes until the filling is light and fluffy.
4. Stir in Vanilla: Add the vanilla extract and mix until combined.

4. Crush the Graham Crackers: Creating the Crunchy Coating

1. Crush into Fine Crumbs: Place the graham crackers in a food processor and pulse until they are finely crushed. Alternatively, you can place them in a large ziplock bag and crush them with a rolling pin.
   • Tip: You want the graham crackers to be finely crushed, but not completely pulverized into dust. A slightly coarse texture will provide a nice crunch.

5. Combine Cake Crumbs and Cheesecake Filling: The Perfect Marriage of Flavors

1. Add to Cream Cheese Mixture: Add the crushed graham crackers to the cream cheese mixture.
2. Mix: Stir until well combined.
3. Add Cake: Add the crumbled red velvet cake to the cheesecake mixture.
   • Tip: Use your hands or a spatula to gently fold the cake crumbs into the cheesecake filling until everything is evenly combined.

6. Shape the Cheesecake Balls: Forming Bite-Sized Delights

1. Scoop: Use a tablespoon or a small cookie scoop to scoop out portions of the mixture.
2. Roll into Balls: Roll each portion between your palms to form a smooth, round ball. The balls should be about 1 inch in diameter.

7. Chill the Cheesecake Balls: Firming Up for Dipping

1. Place on Baking Sheet: Line a baking sheet with parchment paper. Place the formed cheesecake balls on the prepared baking sheet.
2. Chill: Cover the baking sheet with plastic wrap and chill the balls in the refrigerator for at least 1 hour. This will help them firm up and hold their shape during the coating process.

8. Roll in Cake Crumbs

1. Add Crumbs to a bowl: Place the remaining red velvet cake crumbs into a shallow dish or bowl.
2. Roll: Remove the chilled cheesecake balls from the refrigerator. Roll each ball in the cake crumbs, pressing gently to ensure the crumbs adhere to the surface.
3. Shape: Reshape the balls if needed.

9. Chill Again

1. Place back on the baking sheet: Place the coated cheesecake balls back on the lined baking sheet.
2. Chill: Return them to the refrigerator to chill for at least 30 minutes to firm up the coating.

Comprehensive FAQ: Your Red Velvet Cheesecake Bite Questions Answered

• Q: Can I make these ahead of time?
  • A: Yes, you can make these cheesecake bites ahead of time and store them in the refrigerator for up to 3 days. The red velvet cake crumbs can be made earlier and kept separate.
• Q: How do I store leftovers?
  • A: Store leftover cheesecake bites in an airtight container in the refrigerator.
• Q: Can I freeze these cheesecake bites?
  • A: Yes, you can freeze them. Place the uncoated cheesecake balls on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or airtight container. Thaw in the refrigerator before coating and serving.
• Q: Can I use a different type of cookie for the coating?
  • A: Absolutely! Feel free to experiment with other cookies, such as vanilla wafers, chocolate wafers, or even crushed Oreo cookies.
• Q: Can I use a sugar substitute in the cheesecake filling?
  • A: You can try using a sugar substitute, but keep in mind that it may affect the texture and flavor of the filling.
• Q: What if I don’t have a food processor to crush the graham crackers?
  • A: Place the graham crackers in a ziplock bag and crush them with a rolling pin until they are fine crumbs.
• Q: Can I make these without the red food coloring?
  • A: Yes, you can omit the red food coloring. The flavor will be similar, but the appearance will be different. They will have more of a traditional cheesecake color.
• Q: How can I make these cheesecake bites even more festive?
  • A: Use holiday-themed sprinkles, drizzle with melted white chocolate, or add a drop of food coloring to the melted white chocolate to create different colors.
• Q: Can I make these into larger cheesecake bars instead of bites?
• A: Yes, you can press the mixture into a lined baking pan, chill it, and then cut it into bars.
• Q: What’s the best way to soften cream cheese?
• A: The best way to soften cream cheese is to let it sit at room temperature for about 30-60 minutes. You can also microwave it for 10-15 seconds, but be careful not to overheat it.