Red Velvet Cheesecake Bites (Printer-Friendly Version)
Sweet red velvet crumbs coat creamy cheesecake balls—an elegant, festive bite perfect for parties or anytime.
# Required Ingredients:
→ Cake Base
01 -
1 box (432 g) red velvet cake mix
02 -
Ingredients as specified on cake mix box (typically eggs, water, vegetable oil)
→ Cheesecake Filling
03 -
454 g cream cheese, softened
04 -
90 g confectioners' sugar
05 -
30 ml heavy cream
06 -
5 ml pure vanilla extract
# Step-by-Step Instructions:
01 -
Preheat oven to 175°C. Line a 12-cup muffin pan with paper liners. Prepare the red velvet cake batter according to the directions on the box, incorporating any additional ingredients required.
02 -
Evenly distribute the cake batter among the prepared muffin liners. Bake in the preheated oven for 18 to 20 minutes, or until a skewer inserted in the center comes out clean. Allow to cool completely.
03 -
Once cooled, select 4 cupcakes and crumble them into fine crumbs. Set aside the remaining cupcakes for another use.
04 -
In a large mixing bowl, combine softened cream cheese and confectioners' sugar. Using an electric hand mixer on medium-high speed, beat until light and fluffy. Add heavy cream and vanilla extract, then continue beating until stiff peaks form.
05 -
Using a small cookie scoop, portion the cheesecake mixture and roll into 2.5 cm balls. Place them onto a large sheet lined with parchment paper. Freeze until firm, approximately 1 hour.
06 -
Roll each chilled cheesecake ball in the prepared red velvet cake crumbs, ensuring even coating. Arrange coated balls on the baking sheet and refrigerate until ready to serve.
# Handy Cooking Tips:
01 -
For optimal texture, freeze the cheesecake balls before coating in cake crumbs to ensure firm shaping.
02 -
Store in an airtight container in the freezer for up to 1 month.