Preheat oven (if using a freshly baked cake) to 350°F (175°C) and cool the cake completely before crumbling.

Tear the cake into chunks and pulse in a food processor until you have fine crumbs. If you don’t have a processor, crumble by hand in a large bowl—use the palms of your hands to get an even texture.

Reserve about ¾ cup of the crumbs in a small bowl for rolling the cheesecake bites; keep the rest to mix with the frosting for the coating.

Pro tip: If your cake isn’t dry enough to form crumbs, bake the chunks on a sheet for 6–8 minutes to dry them out a touch—watch closely so they don’t brown.

Place the 8 oz softened cream cheese into a mixing bowl.

Beat on medium speed with a hand mixer or in a stand mixer until completely smooth and lump-free (about 1–2 minutes).

Add ¼ cup powdered sugar and ½ teaspoon vanilla extract. Beat again until fully incorporated and silky. Scrape the sides of the bowl with a spatula to make sure everything is even.

Pro tip: Start with room-temperature cream cheese—cold cream cheese will make the filling lumpy and require more mixing (and more elbow grease).

In a separate bowl, mix the prepared red velvet crumbs with 1 cup cream cheese frosting until the crumbs hold together when pinched—this is your outer coating mixture.

If the mixture seems too wet, add a few more crumbs; if it’s too dry, add a teaspoon of frosting at a time until it’s tacky and moldable.

Pro tip: Aim for a tacky but not soggy texture—this helps the outer layer stick without sliding off once the bites are chilled.

Use a cookie scoop or tablespoon to portion out the cheesecake filling (about 1 tablespoon per bite).

Roll each portion between your palms into a smooth ball. Try to keep them uniform in size for even chilling and coating.

Place formed balls on a parchment-lined baking sheet, leaving a little space between each.

Pro tip: If the filling gets soft while you’re rolling, pop the tray in the freezer for 10–15 minutes—firmer centers roll and coat much more cleanly.

Refrigerate the tray of cheesecake balls for at least 30 minutes, or freeze for 10–15 minutes if you’re short on time.

They should be chilled through but still slightly yielding—not rock hard.

Pro tip: Chilling is crucial. Cold centers help the coating adhere smoothly and prevent the bites from falling apart while you roll them in crumbs.

Take one chilled cheesecake center and gently press it into the red velvet crumb + frosting mixture so the crumbs adhere evenly.

Roll the ball between your hands to smooth the coating. Transfer back to the parchment-lined sheet.

Repeat until all centers are coated. If using white chocolate, melt it in a small bowl and drizzle over the bites with a fork or squeeze bottle. Add sprinkles or crushed candy canes while the drizzle is soft.

Pro tip: Work in batches if the coating mixture gets warm from your hands—place it briefly in the fridge to firm up so the crumbs don’t get gummy.

Chill the finished cheesecake bites in the refrigerator for at least 15 minutes so the coating sets.

Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month (thaw in the fridge before serving).

Serve cold straight from the fridge or let them sit 5 minutes at room temperature for a slightly softer bite.