DECADENT RED VELVET CHEESECAKE BITES 
Ingredients
For the Red Velvet Cake:
1 ¼ cups all-purpose flour
1 tbsp cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup buttermilk
½ tsp white vinegar
1 tsp vanilla extract
1 large egg
½ cup unsalted butter, softened
¾ cup granulated sugar
Red food coloring (gel preferred)
For the Cream Cheese Coating:
8 oz cream cheese, softened
2 tbsp butter, softened
1 ½ cups powdered sugar
½ tsp vanilla extract
For Dipping & Decorating:
10 oz white chocolate or candy melts
Red candy melts or red velvet crumbs for drizzle/garnish
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Instructions
1. Bake the Cake:
Preheat oven to 350°F (175°C). Grease and line a baking pan.
In a bowl, whisk flour, cocoa powder, baking soda, and salt.
In another bowl, cream butter and sugar. Add egg, vanilla, and food coloring.
Alternate adding dry mix and buttermilk-vinegar mixture. Mix until smooth.
Pour into pan and bake 20–25 mins. Let it cool completely.
2. Make the Filling:
Crumble the cooled cake into fine crumbs.
Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Mix with cake crumbs until fully combined. The texture should be thick and moldable.
3. Shape and Chill:
Roll mixture into 1-inch balls and place on parchment-lined tray.
Freeze for 20–30 minutes until firm.
4. Dip and Decorate:
Melt white chocolate or candy melts.
Dip each ball into the coating and let the excess drip off.
Place back on tray. Drizzle with red candy melts or top with red velvet crumbs.
Chill for 30 minutes before serving. Store in the fridge and enjoy within 5 days!
