Save These no-bake red velvet cheesecake bites are a lifesaver when you want something decadent but easy with all the iconic flavor of red velvet cake and the tang of creamy cheesecake packed into a perfectly portioned treat. Their vibrant color and rich white chocolate coating make them absolutely showstopping on any dessert tray.
Every batch brings a flood of nostalgia for me since I first served these for Valentine's Day and they've quickly become a most-requested favorite with my friends and family who adore cheesecake.
Ingredients
- Chocolate cookie crumbs: These provide a rich chocolate base echoing the original cake layer of traditional red velvet Look for deep chocolate crumbs with no filling for best flavor
- Unsalted butter: Helps the crumbs stick together and stay rich and moist High quality butter adds a clean creaminess to the base
- Cream cheese: The central creamy tangy element Use a good full-fat brick style cream cheese for best texture
- Powdered sugar: This sweetens without grains Sifted for smoothness and easy mixing with cream cheese
- Heavy cream: Adds richness and a lighter texture Use fresh cream to ensure a smooth filling
- Vanilla extract: Balances the chocolate notes and adds depth Pure vanilla makes a difference
- Unsweetened cocoa powder: Delivers the signature understated chocolate flavor Use a Dutch-process for smoother blending
- Red gel food coloring: Helps achieve the vibrant classic red color without watering down the batter Look for gel and adjust to get your ideal hue
- White chocolate chips or white melting wafers: These add a creamy sweet shell Look for high quality chips for the best melt and flavor
- Coconut oil: Optional but ensures a glossy smooth coating and easy dipping
- Red velvet cake crumbs cocoa powder or sprinkles: Optional but add texture and a whiff of celebratory fun Choose colors and styles you love
Instructions
- Make the Cookie Base:
- Combine the chocolate cookie crumbs with melted butter in a bowl Mix until every crumb is evenly coated and resembles wet sand
- Prepare the Mini Crusts:
- Press about one teaspoon of the cookie mixture into each cavity of a silicone mini muffin pan or form small discs if rolling by hand Pack them tightly for a sturdy base then refrigerate while you make the filling
- Mix the Cheesecake Filling:
- In a large bowl beat the cream cheese until completely smooth and creamy Add the powdered sugar heavy cream vanilla extract cocoa powder and red gel food coloring Beat again until everything is velvety and a rich red color Adjust the food coloring until you reach your perfect red
- Fill the Bases:
- Spoon or pipe roughly one tablespoon of filling on top of each prepared crust Smooth the tops gently using a small spatula or the back of a spoon for an even finish
- Freeze Until Firm:
- Place the filled bites in the freezer for at least two hours This step is key for easy dipping later and helps set the cheesecake center
- Melt the White Chocolate:
- In a heatproof bowl melt the white chocolate chips with the coconut oil if using Either microwave in short bursts stirring often or use a double boiler until completely smooth and fluid
- Coat the Cheesecake Bites:
- Unmold the chilled bites Use a fork or dipping tool to lower each bite into the melted white chocolate ensuring full coverage Let any excess drip off before placing on a parchment-lined tray
- Garnish and Set:
- Sprinkle immediately with your chosen garnish red velvet crumbs cocoa powder or festive sprinkles Let the coating set in the refrigerator until firm
Save White chocolate is my favorite ingredient here It brings a creamy sweetness that contrasts beautifully with the tangy cheesecake. My daughter loves adding extra sprinkles and in our family these have become a birthday tradition since the first batch came out so perfectly.
Storage Tips
Store your finished cheesecake bites in an airtight container lined with parchment to prevent sticking Pop them in the refrigerator and they will stay fresh and creamy up to five days If you prefer to make them ahead you can freeze the bites after coating with white chocolate and store them for a month Just let them thaw in the fridge for a couple of hours before serving This makes them amazing for prepping ahead for parties
Ingredient Substitutions
If you need a gluten free option swap the cookie crumbs for gluten free chocolate cookies or sandwich cookies For a milder chocolate flavor try using graham cracker crumbs instead of chocolate cookies Dairy free cream cheese and plant based butter can produce good results too if you need an alternative Vanilla melting wafers can be swapped in if you are out of white chocolate
Serving Suggestions
Arrange these bites on a platter with fresh berries for a pop of color and brightness They are stellar with coffee or a glass of dessert wine For special occasions pile them up on a tiered cake stand The showy color and pretty sprinkles always get people talking You can also tuck a few into decorative boxes for edible gifts
Cultural and Historical Context
Red velvet cake has roots in early twentieth century American baking gaining popularity for its striking appearance and unique tender crumb Traditionally it is linked to celebration and Southern hospitality Blending these classic flavors into a cheesecake bite is a modern take that feels nostalgic but fresh ideal for potlucks and family holidays
Seasonal Adaptations
Use pastel sprinkles for springtime baby showers or Easter Swap red for green food coloring and add peppermint extract for Christmas Try heart-shaped molds and red drizzle for Valentine's Day fun
Success Stories
Many friends have shared photos of their kids enjoying these for birthday parties They freeze flawlessly so you can have treats ready at a moment's notice Several readers have said they double the batch to share with coworkers and come back with only empty trays Friends have tried different coatings and everyone seems to love making them their own
Freezer Meal Conversion
The beauty of this recipe is how well it adapts to freezing To convert to a freezer treat finish and coat your cheesecake bites as directed Place them in layers separated by parchment in a freezer safe container They will stay luscious for up to a month When ready to serve thaw gently in the fridge and arrange on a pretty plate No one will ever know they were made ahead
Save The convenience and festive flair make these bites a must-try for any celebration. Try different coatings or garnishes to truly make them your own with each batch.
Recipe FAQ
- → Can I use a different cookie base?
Yes, substitute chocolate cookie crumbs with graham crackers for a lighter flavor profile.
- → How can I achieve vibrant red color?
Gel food coloring works best, providing rich color without thinning the filling mixture.
- → Is chilling time essential?
Freezing is needed for the bites to set and hold their shape during dipping and serving.
- → Can the bites be made ahead of time?
Store in the refrigerator for up to 5 days or in the freezer for up to a month for convenient prep.
- → Are there garnish alternatives?
Try cocoa powder, cake crumbs, or festive sprinkles to finish each bite.
- → What does the white chocolate coating add?
It provides a sweet contrast, a smooth texture, and seals in the creamy filling.