Description
Delicious bites that combine the iconic red velvet flavor with creamy cheesecake, perfect for any celebration or sweet indulgence.
Ingredients
Scale
- 1 (15.25 ounce) box red velvet cake mix, plus ingredients called for on box
- 2 (8 ounce) blocks cream cheese, softened
- 3/4 cup confectioners’ sugar
- 2 Tbsp. heavy cream
- 1 tsp. pure vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a standard 12-cup muffin pan with paper liners.
- Prepare the red velvet cake batter according to the box directions.
- Divide the batter among the muffin liners.
- Bake the cupcakes for 18 to 20 minutes until a tester comes out clean.
- Let the cupcakes cool completely.
- Break 4 of the cooled cupcakes into small crumbs.
- In a large bowl, beat the softened cream cheese and confectioners’ sugar until light and fluffy.
- Stir in the heavy cream and vanilla
- Scoop out the cream cheese mixture and roll it into 1-inch balls.
- Arrange them on a parchment-lined baking sheet and freeze for about 1 hour.
- Roll each ball in the reserved red velvet crumbs until fully coated.
- Refrigerate until ready to serve.
Notes
These bites can be made a day or two in advance and stored in the refrigerator. They can also be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 190
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg