Ingredients
Cheesecake Mixture
- 15.25 ounce red velvet cake mix
- 8 ounce cream cheese, softened
Coating
- 12 ounce white almond bark
- ¾ cup red candy melts (optional stripping garnish)
Instructions
- Heat Treat Dry Cake Mix: Place the dry red velvet cake mix into a medium heat-safe bowl. Microwave in two 30-second intervals, stirring well after each interval to ensure even heating. Allow it to cool completely before adding to the cream cheese to eliminate potential bacteria.
- Beat Cream Cheese: In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese for 1½ to 2 minutes until smooth and creamy.
- Combine Cake Mix and Cream Cheese: Gradually sprinkle the cooled, heat-treated cake mix over the cream cheese. Mix just until fully incorporated, ensuring an even batter without overmixing.
- Chill the Dough: Cover the cheesecake dough tightly and refrigerate for 2 hours. This step firms up the mixture for easier shaping.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside to hold the formed bites.
- Form Cheesecake Bites: Using a 1 tablespoon cookie scoop, scoop out the cheesecake dough. Roll each portion into a smooth ball and place onto the prepared baking sheet. Repeat until all dough is used.
- Melt White Almond Bark: In a heat-safe medium bowl, microwave the white almond bark in 30-second intervals, stirring thoroughly after each until melted and smooth.
- Coat Cheesecake Bites: Roll each cheesecake ball in the melted almond bark coating. Use a fork to lift the coated bite, gently tapping off excess coating. Use a spoon to cover any uncovered spots, and a toothpick to carefully place each coated bite back onto the parchment paper. Repeat for all bites.
- Melt Red Candy Melts: Place the red candy melts into a small heat-safe bowl. Microwave in 30-second intervals, stirring well after each until fully melted and smooth.
- Drizzle Candy Melts: Lightly drizzle the melted red candy melts in stripes over the coated cheesecake bites for an attractive finish. Let the coating harden completely before serving to allow the chocolate to set.
Notes
- Make sure to fully cool the heat-treated cake mix before mixing with cream cheese to prevent melting.
- Use parchment paper to avoid sticking and make cleanup easier.
- Store cheesecake bites in an airtight container in the refrigerator for up to 5 days.
- You can omit the red candy melts drizzle or substitute with any colored candy melts of choice for customization.
- Be gentle when handling coated bites to keep the coating smooth and intact.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American