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Velvety Cheesecake Bites

Featured in Desserts.

Velvety Cheesecake Bites are bite-sized treats that start with crumbled red velvet cake and a smooth mix of cream cheese, butter, and powdered sugar. Rolled into small balls and coated in cake crumbs, these easy-to-make snacks have a subtle vanilla flavor and creamy texture. Chill them until firm, then enjoy as a pre-made dessert perfect for parties and gatherings. Store leftovers in the fridge for your next craving.
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Updated on Tue, 29 Apr 2025 19:26:40 GMT
Soft velvety cheesecake balls, perfect for sharing with friends. Pin it
Soft velvety cheesecake balls, perfect for sharing with friends. | tasteofmoms.com

The dreamy mix of gooey brownies and smooth cheesecake makes an addictive dessert that comes in perfect bite-sized portions. These mini cheesecakes with brownie bottoms hit that sweet spot between deep chocolate and velvety vanilla, making them great for any party or when you need something extra special.

I brought these to our family dinner last Sunday, and my uncle was shocked they weren't store-bought. Want to know my trick? Making sure the cream cheese sits out long enough - it turns the filling incredibly smooth.

Key Components

  • Cream cheese: Go for full-fat and totally softened for the creamiest result
  • Unsweetened cocoa powder: Dutch-processed gives you a richer chocolate taste
  • Sour cream: Delivers that fancy bakery-quality cheesecake feel
  • Unsalted butter: Lets you manage saltiness while making the brownie base rich
  • Pure vanilla extract: Boosts both the chocolate and cream cheese flavors
  • Room temperature eggs: Crucial for smooth blending and proper texture
Tiny red velvet cheesecake treats, wonderful small desserts for gatherings and special occasions. Pin it
Tiny red velvet cheesecake treats, wonderful small desserts for gatherings and special occasions. | tasteofmoms.com

Step-by-Step Guide

Step 1: Get everything ready
Put rack in middle of oven at 350°F. Put paper liners in muffin tin, give them a light oil spray. Take cold stuff out to warm up. Get your bowls and measuring stuff together.
Step 2: Make the brownie bottom
Melt butter just until liquid but not hot at all. Mix in sugar till a bit grainy. Add eggs one by one until shiny. Gently mix in cocoa and flour without overdoing it. Drop into liners and push down lightly.
Step 3: Whip up cheesecake mix
Beat cream cheese till it's totally fluffy (about 3 minutes). Slowly add sugar, scraping sides often. Add eggs one at a time on low. Fold in sour cream and vanilla just enough to blend. Don't mix too much or you'll get cracks.
Step 4: Put it all together and bake
Pour mix over brownie bases, but leave space for them to rise. Tap pan softly to get air bubbles out. Bake 20-25 minutes till edges set but middle still wobbles a bit. Let cool in the pan before chilling.

This recipe came from my husband's mom, and I've learned you can't rush things. Hurrying any part, especially cooling them down, can mess up how they turn out.

The Magic Behind Creamy Cheesecake

The real wonder happens as they cool slowly. When the mini cheesecakes drift down to room temp, the cream cheese proteins create that amazing smooth feel. I've noticed leaving them in the turned-off oven with the door open a crack helps avoid quick temperature shifts.

Fun Flavor Twists

I've tried tons of different versions over time. My kids' favorite is when I add swirls of salty caramel before they go in the oven. That bit of salt works so well with the sweetness of both layers.

Ideas For Every Season

In hot months, I top these with fresh berry sauce. When fall comes around, a dash of cinnamon and maple syrup makes them perfect for autumn. Christmas time means crushed mint candies and dark chocolate drizzles.

Best Ways To Keep Them Fresh

These little gems actually get better after sitting in the fridge overnight. The flavors blend together, and they become even more smooth and rich. They'll stay good for about five days in the fridge, though at my house they're usually gone way before that!

After making batch after batch for years, I've found the real secret isn't about fancy ingredients - it's about taking your time and putting care into making them. Whether they come out with a few cracks or perfectly smooth on top, each little cheesecake promises a moment of pure happiness from that very first amazing bite.

Smooth mini cheesecakes with red velvet bottom, a charming small dessert option. Pin it
Smooth mini cheesecakes with red velvet bottom, a charming small dessert option. | tasteofmoms.com

Frequently Asked Questions

→ How long will these stay fresh?
Keep them in a sealed container in the fridge for about 5 days.
→ Why does the butter need to be soft?
Soft butter and cream cheese mix better, so you won't end up with lumps in the filling.
→ Can they be frozen?
Definitely! Seal them tightly, and they'll keep fine in the freezer for up to 3 months.
→ Why dry cake crumbs first?
This prevents sogginess and helps the crumbs stick nicely to the bites.
→ Can I switch up the cake flavor?
Of course! Any cake flavor you love can work well for these.

Velvety Cheesecake Bites

Creamy little cheesecake spheres rolled in red velvet crumbs for a delightful small treat.

Prep Time
15 Minutes
Cook Time
60 Minutes
Total Time
75 Minutes
By: Ashley

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings (16 cream bites)

Dietary: Vegetarian

Ingredients

→ Velvety Red Base

01 1 package of red velvet cake mix
02 Mix-ins suggested on the box (like oil, eggs, or water)

→ Creamy Cheesecake Center

03 16 oz of cream cheese, brought to room temp
04 4 tbsp butter, softened
05 1/2 cup powdered sugar
06 2 cups graham cracker crumbs, finely ground
07 1 tsp vanilla

Instructions

Step 01

Turn on your oven to 350°F. Follow the cake mix instructions and bake the cake in two 8-inch pans. Let the layers cool all the way down.

Step 02

Break up the cooled cake with your hands into crumbly pieces, aiming for a sandy look. If it's too sticky, pop the pieces on a baking sheet and dry them out in a 350°F oven for 5-6 minutes.

Step 03

Mix the soft cream cheese, butter, and powdered sugar together until fluffy. Add in the graham cracker crumbs and a splash of vanilla and stir it all together.

Step 04

Use a cookie scoop (2 teaspoons in size) to grab portions of the cheesecake mixture. Roll them into small balls and arrange them on a baking sheet lined with parchment paper.

Step 05

Cool the balls in the fridge for an hour until firm. After chilling, roll each one in the cake crumbs, making sure they're fully covered. Reshape them a little if needed.

Notes

  1. Make these early and keep them cold until serving
  2. Great for celebrations and parties
  3. Softened cream cheese and butter create the smoothest mix

Tools You'll Need

  • Small cookie scoop (2 tsp)
  • Electric mixer
  • 8-inch cake pans (2)
  • Flat baking sheet
  • Rolling tool

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Made with dairy (butter, cream cheese)
  • Contains gluten (graham crackers, cake mix)
  • Eggs included (from the cake mix)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 151
  • Total Fat: 8 g
  • Total Carbohydrate: 18 g
  • Protein: 2 g