I’m excited to share my Red Velvet Cheesecake Bites that take only minutes to make and are perfect for prepping ahead in my Cheesecake Bites Recipe.
I was skeptical at first, but these EASY Red Velvet Cheesecake Bites totally stole my snack time. Creamy pockets of cheesecake tucked into bright red velvet cake mix make for addicting little bites you can whip up faster than you’d think.
I love that the tang of cream cheese plays against the mild cake sweetness, and the whole thing screams Cheesecake Bites Recipe meets Tasty Baking in the best way. They feel fancy but theyre not, so bring them to parties or stash them in the freezer to surprise people later.
Youll thank me.
Ingredients
- Red velvet cake mix: Very sweet carb base, adds cocoa notes and bright red color to bites.
- Cream cheese: Tangy, creamy, gives richness and some protein but its also quite a bit of fat.
- Granulated sugar: Pure sweetness, mostly empty calories, helps set cheesecake filling and texture.
- Egg: Binds filling, adds protein and structure, helps the bites hold together.
- Vanilla extract: Tiny amount but big flavor it adds warmth and balances sweetness.
- Sour cream or yogurt: Adds slight tang and creaminess, makes filling smoother and less sweet.
- Salt: Small pinch brightens flavors, cuts sweetness and enhances overall taste.
- Optional toppings: Frosting or powdered sugar adds extra sweetness, crumbs or chips add texture.
- Mini chocolate chips: Little bursts of chocolate, add texture and small salty sweet contrast.
Ingredient Quantities
- 1 (15.25 oz) box red velvet cake mix plus eggs oil and water called for on the box
- 8 oz (1 package) cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons sour cream or plain yogurt, room temp
- Pinch of salt
- Optional 1/4 cup cream cheese frosting or 2 tablespoons powdered sugar for dusting
- Optional 2 tablespoons cake crumbs or mini chocolate chips for topping
How to Make this
1. Preheat oven to 350F and line a mini muffin tin with paper liners or spray well with nonstick spray so the bites dont stick.
2. Make the red velvet cake batter following the directions on the 1
5.25 oz box (use the eggs, oil and water called for on the box). Mix just until combined, dont overmix.
3. In a medium bowl beat 8 oz softened cream cheese with 1/3 cup granulated sugar until smooth, then add 1 large egg, 1/2 teaspoon vanilla extract, 2 tablespoons sour cream (or plain yogurt) and a pinch of salt; beat until silky and no lumps remain.
4. Using a small scoop or spoon, fill each mini liner about 2/3 full with the red velvet batter so theres room for the cheesecake layer.
5. Drop about 1 teaspoon to 1 tablespoon of the cream cheese mixture on top of each filled liner (depending on how much cheesecake you want), you can add a little extra if you like.
6. Swirl the cheesecake into the cake batter gently with a toothpick or skewer for a marbled look, or leave it as a dollop if you prefer distinct layers.
7. Bake at 350F for about 12 to 16 minutes, until the cake springs back slightly and the cheesecake topping is set but not browned; dont overbake or the cheesecake will crack.
8. Let the bites cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely. Chill in the fridge at least 30 to 60 minutes so they firm up and are easier to eat.
9. Before serving optionally top with a little cream cheese frosting or dust with 2 tablespoons powdered sugar, and sprinkle with 2 tablespoons cake crumbs or mini chocolate chips for texture. Store leftovers in the fridge for up to 3 days.
Equipment Needed
1. Oven (preheat to 350F)
2. Mini muffin tin (12 or 24 cup)
3. Paper liners or nonstick spray (to keep bites from sticking)
4. Medium mixing bowl
5. Electric hand mixer or whisk (for the cream cheese filling)
6. Measuring cups and spoons
7. Rubber spatula or spoon (for folding batter)
8. Small cookie scoop or teaspoon (to fill liners)
9. Toothpick or skewer (for swirling)
10. Wire cooling rack (and fridge space to chill)
FAQ
EASY Red Velvet Cheesecake Bites (Simple W/ Boxed Cake Mix!) Recipe Substitutions and Variations
- 1 (15.25 oz) box red velvet cake mix: you can use a chocolate or devil’s food cake mix instead, then add about 1 tsp cocoa, 1 tsp vinegar and 1-2 tsp red food coloring to get that red velvet vibe; or swap in a gluten-free cake mix 1:1 if needed.
- 8 oz cream cheese, softened: Neufchâtel works 1:1 for less fat, mascarpone 1:1 gives a richer, silkier bite, or blended silken tofu 1:1 for a dairy-free option (texture will be a bit softer).
- 1/3 cup granulated sugar: coconut sugar is a straight 1:1 swap (darker flavor); honey or maple syrup can work too, use about 3 tbsp in place of 1/3 cup sugar and slightly reduce other liquids; powdered sugar can be used 1:1 but may change texture a little.
- 2 tbsp sour cream or plain yogurt: full-fat Greek yogurt is a simple 1:1 swap, crème fraîche works 1:1 for extra richness, or use coconut yogurt 1:1 for dairy-free (chill it first if it’s runny).
Pro Tips
1) Let that cream cheese get truly soft before you start, no cold chunks. If you forgot to set it out, zap it in 8 to 12 second bursts in the microwave and press out the lumps with a spatula, dont melt it though or the filling gets too loose.
2) Mix the cake batter and the cheesecake filling just enough. Overmixing makes the cake dense, and over-swirling will make the cheesecake disappear into the cake, so put a small dollop on top and do one or two gentle swirls with a toothpick for a pretty marble.
3) Pull them out a little underdone, the tiny bites keep cooking after they come out. Look for a slight jiggle in the center not a wet look, then cool in the pan 5 to 10 minutes and chill at least 30 minutes so they firm up and dont squish when you try to lift them.
4) For neater presentation use a piping bag or a zip-top bag with the corner snipped to add the cream cheese, youll get consistent amounts. If liners stick, pop the whole tray in the freezer for 10 minutes before removing, they come out way cleaner.
EASY Red Velvet Cheesecake Bites (Simple W/ Boxed Cake Mix!) Recipe
I’m excited to share my Red Velvet Cheesecake Bites that take only minutes to make and are perfect for prepping ahead in my Cheesecake Bites Recipe.
12
servings
346
kcal
Equipment: 1. Oven (preheat to 350F)
2. Mini muffin tin (12 or 24 cup)
3. Paper liners or nonstick spray (to keep bites from sticking)
4. Medium mixing bowl
5. Electric hand mixer or whisk (for the cream cheese filling)
6. Measuring cups and spoons
7. Rubber spatula or spoon (for folding batter)
8. Small cookie scoop or teaspoon (to fill liners)
9. Toothpick or skewer (for swirling)
10. Wire cooling rack (and fridge space to chill)
Ingredients
1 (15.25 oz) box red velvet cake mix plus eggs oil and water called for on the box
8 oz (1 package) cream cheese, softened
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons sour cream or plain yogurt, room temp
Pinch of salt
Optional 1/4 cup cream cheese frosting or 2 tablespoons powdered sugar for dusting
Optional 2 tablespoons cake crumbs or mini chocolate chips for topping
Directions
- Preheat oven to 350F and line a mini muffin tin with paper liners or spray well with nonstick spray so the bites dont stick.
- Make the red velvet cake batter following the directions on the 1
- 25 oz box (use the eggs, oil and water called for on the box). Mix just until combined, dont overmix.
- In a medium bowl beat 8 oz softened cream cheese with 1/3 cup granulated sugar until smooth, then add 1 large egg, 1/2 teaspoon vanilla extract, 2 tablespoons sour cream (or plain yogurt) and a pinch of salt; beat until silky and no lumps remain.
- Using a small scoop or spoon, fill each mini liner about 2/3 full with the red velvet batter so theres room for the cheesecake layer.
- Drop about 1 teaspoon to 1 tablespoon of the cream cheese mixture on top of each filled liner (depending on how much cheesecake you want), you can add a little extra if you like.
- Swirl the cheesecake into the cake batter gently with a toothpick or skewer for a marbled look, or leave it as a dollop if you prefer distinct layers.
- Bake at 350F for about 12 to 16 minutes, until the cake springs back slightly and the cheesecake topping is set but not browned; dont overbake or the cheesecake will crack.
- Let the bites cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely. Chill in the fridge at least 30 to 60 minutes so they firm up and are easier to eat.
- Before serving optionally top with a little cream cheese frosting or dust with 2 tablespoons powdered sugar, and sprinkle with 2 tablespoons cake crumbs or mini chocolate chips for texture. Store leftovers in the fridge for up to 3 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 110g
- Total number of serves: 12
- Calories: 346kcal
- Fat: 22.2g
- Saturated Fat: 5.5g
- Trans Fat: 0.04g
- Polyunsaturated: 5.3g
- Monounsaturated: 9.2g
- Cholesterol: 81mg
- Sodium: 196mg
- Potassium: 86mg
- Carbohydrates: 35.6g
- Fiber: 1.1g
- Sugar: 19.8g
- Protein: 7.6g
- Vitamin A: 300IU
- Vitamin C: 0mg
- Calcium: 39mg
- Iron: 0.5mg
