Featured Recipe

Red Velvet Cheesecake Bites

Name: Red Velvet Cheesecake Bites
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 servings
Ingredients: 2 8-inch cake pans greased or lined; 1 13.5 oz box red velvet cake mix; 8 oz cream cheese softened; 4 tbsp unsalted butter softened; 2/3 cup granulated sugar; 1/3 cup crushed graham crackers; 1 tsp vanilla extract; Alternate crumb coating: crushed chocolate wafer cookies; Alternate binders: mascarpone instead of cream cheese

By Kate

Created on 19 January 2026

Mini cheesecake balls coated in red velvet cake crumbs with a graham cracker and vanilla cream cheese center. Uses store-bought cake mix altered for texture balance and a chilling step to firm up the balls. Efficient crumb coating method, tips for drying crumbs, and alternative flavor notes. Ideal as bite-sized treats with creamy, crumbly, and slightly tangy contrasts.

Prep: 20 min

Cook: 35 min

Total: 55 min

Serves: 16 servings

dessert snack red velvet cheesecake

Introduction

Red velvet cake crumbs wrapped around a rich cream cheese center. Tiny bites packed with texture contrasts—crumbly, creamy, sweet-sharp. Grab a box mix but tweak liquids and bake for firmness that holds when crumbled. Critical to dry crumbs just right or you’ll get a soupy coating nightmare. The cream cheese mixture needs whipping to trap tiny air pockets or bites turn dense and heavy. Chilling the balls firms up structure, makes rolling cleaner, no stick fingers. Coat generously but press gently. Use graham crackers for subtle nuttiness, or switch to chocolate wafers when moods shift dark and bitter. Store cool, not frozen. Perfect for quick crowd snacks, potlucks, or last-minute dessert saves. Watch texture. Trust your fingers more than a timer. This isn’t just red velvet fluff—know your crumbs, handle your batter, master the chill.

Ingredients

2 8-inch cake pans greased or lined

1 13.5 oz box red velvet cake mix

8 oz cream cheese softened

4 tbsp unsalted butter softened

2/3 cup granulated sugar

1/3 cup crushed graham crackers

1 tsp vanilla extract

Alternate crumb coating: crushed chocolate wafer cookies

Alternate binders: mascarpone instead of cream cheese

About the ingredients

Using a box cake mix saves time but altering liquids is key. Reduce water or milk by about 10% to prevent overly moist crumbs that become clumpy messes during coating. You want crumb structure like coarse sand that’s dry but still holds color and slight softness. Too dry? Burnt edges. Soak crumbs? Gummy coat. Cream cheese base uses softened butter to lighten density and sugar to balance tang. Vanilla adds depth against the cake’s subtle cocoa and tang. Graham crackers boost binding with a crunchy note. Use mascarpone for silkier texture but it softens quick in warm kitchens. Crushed cookies swap alters flavor and density but keep powder fine for even crumb coat. Refrigerate before coating to firm balls, reduces stickiness and makes rolling cleaner. Avoid rushed chills or balls collapse under crumb.

Method

Cake and crumbs

Heat oven to 350°F. Prep two 8-inch cake pans, grease or parchment.
Mix cake batter per package but cut liquid by 10% to avoid sogginess. Bake 30-35 mins. Look for springy top, clean toothpick.
Cool completely. Crumble by hand or fork, aiming for coarse sand, not paste.
If crumbs stick or feel wet, spread thin on parchment. Bake 5-7 mins at 350°F. Watch closely — dry crumbs should crisp but not brown or char. Remove and cool.

Cheesecake ball base

Whip cream cheese, butter, and sugar in large bowl with electric mixer. Fluffy, aerated texture is key — no lumps or grainy sugar. ~2-3 mins medium speed.
Add graham cracker crumbs and vanilla. Mix till uniform with no streaks. Crushed cookies optional here too.

Form balls and chill

Scoop about 1 tablespoon of mixture (roughly 2 tsp scoop) and roll gently between palms. Uniform sphere helps even texture inside.
Place on parchment-lined tray. Chill in fridge uncovered for 1 hour minimum. Firm surface makes coating easier.

Coating

Roll chilled balls in red velvet crumbs. Press gently with fingers for an even, full crust. Re-round if edges get jagged.
If crumbs dry, tap off excess. Use chocolate wafers for deeper cocoa flavor coating as alternative.

Storage and serving

Serve immediately or refrigerate up to 3 days. Return to fridge 15 mins before serving for best texture.
Watch for over drying in fridge—the balls should still feel creamy inside, not chalky.
Consume within 4 days to avoid souring or crumb moisture loss.

Technique Tips

Start with well-prepped pans, liner or grease prevents cake cracking and easy extraction. Bake cake fully but test doneness visually with toothpick or gentle bounce. Cool completely before breaking—warm cake gives wet crumbs and soggy coating. Crumble by hand for uneven size that clings better to cream cheese balls. If crumbs too moist, oven-dry quickly. Watch closely—just crisp, no color change. Cream cheese, butter, sugar need thorough whipping—ensures aeration and smooth texture; never rush this or graininess lingers. Fold in crumbs and vanilla. For balls, scoop consistently sized portions for even chilling and coating. Chill uncovered to avoid condensation. Roll balls carefully, avoid overhandling which warms and softens outside. Coat fully with crumbs, press to seal. If coating fails, add a pinch of powdered sugar to base mix to firm up. Serve chilled or room temp. Store airtight, fridge only. Avoid freezing or crumbs become soggy or brittle.

Chef's Notes

💡 Use a box cake mix; cut liquids by 10 percent. Don't skip it—soggy crumbs ruin coating. Crumble dry but watch for clumps.
💡 Chill the balls for firm texture; keeps crumbs from falling off. Lay them unwrapped on a tray. Uncovered helps avoid moisture.
💡 Use a thin layer of parchment for cooling crumbs too. Bake briefly if too moist—5 to 7 mins at 350°F. No browning!
💡 Roll balls easily, consistent size helps coating adhere. Press gently when rolling, keeps them neat. Even coating equals better results.
💡 Storage: Refrigerate, airtight containers are key. Consume within 3-4 days. Cold enhances tail-end creaminess; warm makes them soft.