Red Velvet Cheesecake Bites are a quick and easy way to make a truffle treat by combining a cake mix with cream cheese. Only 3 ingredients needed to recreate a classic cake recipe in the form of a bite-sized ball -- no baking required!
It is important to heat treat the dry cake mix before adding to the cream cheese. Add the dry cake mix into a medium size heat safe bowl. Microwave the dry cake mix in two 30 second intervals, stirring well after each interval. Allow the cake mix to completely cool before mixing into the cream cheese.
Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1 ½ - 2 minutes, until completely smooth.
Sprinkle the cooled, dry cake mix over the top of the cream cheese. Continue mixing just until well incorporated.
Tightly cover the cheesecake dough and chill in the refrigerator for 2 hours.
Line a baking sheet with parchment paper and set it aside.
Use a 1 tablespoon cookie scoop, scoop 1 tablespoon of the cheesecake dough. Roll the dough into a ball and set on the prepared baking sheet. Repeat the steps.
Using a heat safe medium size mixing bowl, add the white almond bark and microwave in 30 second intervals, stirring well after each interval until completely melted and smooth.
Roll the cheesecake bites in the melted almond bark. Place the coated bite onto a fork and gently tap to remove any excess coating. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated bite onto the prepared baking sheet. Repeat the process.
Add the red candy melts to a small heat safe bowl. Microwave in 30 second intervals, stirring well after each interval until completely melted and smooth.
Lightly drizzle the melted candy melts in stripes over the top of the cheesecake bites. Allow the cheesecake bites coating to completely harden before serving.
Servings: 28 - 1 tablespoon bitesStorage:
To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
To Freeze: You can freeze the uncooked cheesecake bites for up to 2 months. Allow the cheesecake bites to thaw overnight in the refrigerator before coating.
It is important to heat treat the dry cake mix before adding it to the cream cheese.
You can use a squeeze bottle, drizzling spoon or even a fork to drizzle the melted candy melts over the top of the coated cheesecake bites.
Make sure the cream cheese is at room temperature to avoid lumps in the cream cheese mixture.
If the coating becomes too thick, you can reheat in the microwave for 15 second intervals, stirring well after each interval until smooth.
To keep the chocolate coating from cracking, be sure to let the bites come to room temperature before dipping. The closer the bites and chocolate are in temperature will help keep them from expanding and from cracking.