Description
These Red Velvet Cheesecake Bites are decadent mini treats combining the rich, moist flavor of red velvet cake with a creamy cheesecake center. Perfect for parties or a delightful dessert snack, these bite-sized morsels bake quickly and deliver a wonderful balance of sweetness and texture.
Ingredients
Scale
Red Velvet Base
- 1 cup all-purpose flour
- ¼ cup + 1 tablespoon unsweetened cocoa powder
- ¾ cup salted sweet cream butter, melted and cooled
- 1¼ cups granulated sugar
- 1 tablespoon red gel food color
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature and beaten
Cheesecake Filling
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Spray a mini muffin pan with nonstick cooking spray and set it aside to prevent sticking.
- Prepare Red Velvet Base: In a small bowl, sift together the all-purpose flour and cocoa powder. In a separate medium mixing bowl, whisk together the melted and cooled salted sweet cream butter, granulated sugar, red gel food color, pure vanilla extract, and beaten eggs until smooth. Gently fold in the flour and cocoa powder mixture until just combined, being careful not to overmix.
- Make Cheesecake Filling: In another medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until creamy and well combined. Add in the large egg yolk and continue mixing until the filling is smooth and consistent.
- Assemble the Bites: Using a piping bag or spoon, pipe about 1 tablespoon of the red velvet batter into each mini muffin cup. Then pipe approximately 2 teaspoons of the cheesecake filling right into the center of the red velvet batter in each cup, creating a two-layered bite.
- Bake: Place the muffin pan in the preheated oven and bake for 8 to 9 minutes, or until the edges are set and the cheesecake center looks firm but slightly jiggly.
- Cool: Remove the pan from the oven and let the cheesecake bites cool in the pan for 20 to 30 minutes. After that, transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use room temperature eggs and cream cheese for smoother batter and filling.
- Red gel food coloring gives a vibrant red color without adding extra liquid.
- Be careful not to overmix the batter to keep the bites tender.
- Cooling before removing from the pan helps prevent breaking or crumbling.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For easier filling, use a piping bag or a small spoon.
