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16 oz. cream cheese, softened
1/4 c. sugar
1/4 c. heavy cream
1/4 tsp. vanilla
1/2 baked red velvet cake, broken into crumbs

In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy. Add heavy cream and vanilla and beat until stiff peaks form.
Transfer mixture to the freezer to firm up, 2 hours.
Using a small cookie scoop, scoop small balls of mixture and use your hands to form the mixture into ball.
Roll mixture in red velvet cake crumbs, then transfer to a parchment-lined baking sheet. Once all cheesecake bites are rolled, transfer to the refrigerator to chill and harden, at least 1 hour.

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