Description
These Halloween Red Velvet Cheesecake Bites are a delightful and festive treat perfect for any spooky celebration. Combining moist red velvet cupcake crumbs with a creamy, fluffy cheesecake center, these bite-sized desserts are coated in cake crumbs for a visually striking and delicious finish that’s easy to make and sure to impress your guests.
Ingredients
Scale
Red Velvet Cupcakes
- 1 (15.25-oz.) box red velvet cake mix, plus ingredients called for on box
Cheesecake Mixture
- 2 (8-oz.) blocks cream cheese, softened
- 3/4 cup confectioners’ sugar
- 2 Tbsp. heavy cream
- 1 tsp. pure vanilla extract
Instructions
- Preheat and prepare cupcakes: Preheat oven to 350ºF. Line a standard 12-cup muffin pan with liners. Prepare the red velvet cake batter according to the box directions. Divide the batter evenly among the liners.
- Bake cupcakes: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cupcakes cool completely.
- Prepare cake crumbs: Break 4 cooled cupcakes into small crumbs using your hands or a food processor. Reserve the remaining cupcakes for another use.
- Make cheesecake filling: In a large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese and confectioners’ sugar until light and fluffy. Add the heavy cream and vanilla extract, then continue beating until stiff peaks form.
- Form cheesecake balls: Using a small cookie scoop, scoop the cream cheese mixture and roll into approximately 1-inch balls. Arrange these balls on a large baking sheet lined with parchment paper. Freeze them for about 1 hour until they are cold and firm.
- Coat cheesecake bites: Roll the chilled cheesecake balls in the prepared red velvet cake crumbs until fully coated. Place them back on the parchment-lined sheet and refrigerate until ready to serve.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing.
- Freezing the cheesecake balls before coating helps them hold their shape better while rolling in crumbs.
- You can substitute homemade red velvet cupcakes if preferred.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
- These bites can be served chilled or slightly chilled for a creamy texture.
Nutrition
- Serving Size: 1 cheesecake bite (approx. 25g)
- Calories: 110
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
