Red Velvet Cheesecake Bites are rich, velvety treats with a creamy cheesecake center wrapped in sweet red velvet cake crumbs. These decadent, bite-sized desserts are perfect for holidays, parties, or when I just want to indulge in something sweet and satisfying.

Red Velvet Cheesecake Bites

Why You’ll Love This Recipe

I love how these bites bring together the best of two classic desserts—cheesecake and red velvet cake—in one delicious package. They’re easy to make, great for making ahead, and always a crowd-pleaser. The contrast between the smooth cream cheese filling and the soft, rich cake coating makes every bite irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cream cheese (8 oz, softened)
red velvet cake crumbs (2 cups, prepared and cooled)
sugar (½ cup)
vanilla extract (1 tsp)

Directions

I start by baking a red velvet cake or using leftover red velvet cake, then letting it cool completely before crumbling it into fine crumbs.
In a medium bowl, I beat the softened cream cheese, sugar, and vanilla extract together until the mixture is smooth and creamy.
I scoop about a tablespoon of the cream cheese mixture and roll it into a ball. I repeat this until all the filling is used, placing the balls on a parchment-lined baking sheet.
Once I’ve formed the balls, I chill them in the fridge for about 30 minutes to firm up.
After chilling, I roll each cheesecake ball in the red velvet cake crumbs until fully coated.
I refrigerate the finished bites for at least another 30 minutes to let them set before serving.

Servings and timing

This recipe yields 12 bites.
Prep and chill time takes about 1 hour total.
Baking the red velvet cake (if needed) should be done at 350°F (175°C) and takes about 25–30 minutes, plus cooling time.

Variations

I sometimes mix mini chocolate chips into the cream cheese filling for added texture.
For a festive touch, I add a drizzle of white chocolate on top.
If I want a tangier bite, I substitute part of the cream cheese with mascarpone or add a little lemon zest.
I’ve also made these using red velvet sandwich cookies crushed into crumbs for a shortcut.

storage/reheating

I store these cheesecake bites in an airtight container in the refrigerator for up to 5 days.
If I want to keep them longer, I freeze them on a tray first, then transfer them to a freezer-safe container. They’ll keep well frozen for up to 2 months. I just let them thaw in the fridge before serving.
No reheating is needed—they’re best served chilled or at room temperature.

FAQs

How do I make red velvet cake crumbs if I don’t have leftovers?

I bake a simple red velvet cake from a box or from scratch, let it cool completely, then crumble it finely by hand or using a food processor.

Can I use store-bought red velvet cake?

Yes, I can. It saves time and still works great for this recipe, as long as the cake is soft and not overly frosted.

Can I make these bites ahead of time?

Absolutely. I often make them a day or two in advance and keep them chilled until ready to serve.

Can I use flavored cream cheese?

Yes, I’ve used strawberry or chocolate-flavored cream cheese before, and they added a fun twist to the original flavor.

How do I keep the bites from getting too soft?

Chilling them well before and after coating helps keep their shape. If they seem too soft, I refrigerate them longer before serving.

Conclusion

Red Velvet Cheesecake Bites are one of my favorite desserts to whip up when I want something elegant yet simple. They combine all the creamy and cakey goodness I love in one satisfying bite, and they’re always a hit with family and friends. Whether for a holiday table or just a sweet treat to stash in the fridge, I know I’ll be making these again and again.