Red Velvet Cheesecake Bites Recipe

Introduction

These Red Velvet Cheesecake Bites are the perfect bite-sized treat that combines rich red velvet flavor with a creamy cheesecake center. They’re easy to make and ideal for parties or a special dessert anytime.

Ingredients

• 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, divided
• 1 tablespoon red gel food color (Sunny Side Up Bakery brand recommended)
• 2 teaspoons pure vanilla extract, divided
• 2 large eggs (room temperature and beaten)
• 8 ounces cream cheese (softened)
• 1 large egg yolk

Instructions

1. Step 1: Preheat the oven to 350°F. Spray a mini muffin pan with nonstick cooking spray and set aside.
2. Step 2: In a small bowl, whisk together the flour and unsweetened cocoa powder. Set aside.
3. Step 3: In a medium bowl, whisk melted butter, 1¼ cups granulated sugar, red gel food color, 2 teaspoons vanilla extract, and beaten eggs until combined.
4. Step 4: Stir in the flour and cocoa mixture just until incorporated. Avoid overmixing to keep a tender texture.
5. Step 5: In a separate medium bowl, beat the softened cream cheese on medium-high speed for 1 minute using a handheld mixer.
6. Step 6: Add ¼ cup granulated sugar and 1 teaspoon vanilla extract to the cream cheese. Mix for 1 to 1½ minutes until smooth.
7. Step 7: Add the egg yolk to the cheesecake mixture and mix just until no yellow streaks remain.
8. Step 8: Transfer the cheesecake filling into a disposable piping bag or a quart-size ziplock bag.
9. Step 9: Spoon about 1 tablespoon of the red velvet batter into each mini muffin cup.
10. Step 10: Cut a small tip from the piping bag and pipe approximately 2 teaspoons of cheesecake filling into the center of each red velvet base.
11. Step 11: Bake for 8–9 minutes. Let cool in the pan for 20–30 minutes, then transfer the bites to a wire rack to cool completely.

Tips & Variations

• For a more intense red color, add a bit more red gel food coloring, but be careful not to alter the texture.
• Use full-fat cream cheese for the creamiest filling and best flavor.
• Make sure eggs are at room temperature to blend smoothly and incorporate air for lightness.
• Try topping the bites with a tiny dollop of whipped cream or a sprinkle of mini chocolate chips for extra flair.
• You can swap red gel food coloring for natural beet powder if you prefer a natural dye.

Storage

Store the finished cheesecake bites in an airtight container in the refrigerator for up to 5 days. To serve, let them come to room temperature for about 15 minutes or warm briefly in the microwave for 10-15 seconds. These bites can also be frozen for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular liquid food coloring instead of gel?

Gel food coloring is preferred because it provides vibrant color without thinning the batter. If using liquid food coloring, use slightly less and adjust the batter consistency as needed.

Do I need a special pan for these cheesecake bites?

A mini muffin pan is ideal because it creates perfectly sized bites. If you don’t have one, mini silicone molds or candy molds might work, but baking times could vary.

Red Velvet Cheesecake Bites Recipe

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★★★★★

4.4 from 67 reviews

These Red Velvet Cheesecake Bites combine the rich, cocoa-flavored red velvet cake base with a creamy, smooth cheesecake center, all baked into delightful mini muffins. Perfect as bite-sized treats for parties or an indulgent snack, they balance the slight chocolate bitterness with sweet, tangy cheesecake in a visually appealing, colorful presentation.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Total Time: 45 minutes
• Yield: 24 mini cheesecake bites 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 (Sunny Side Up Bakery brand recommended)
• 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

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a mini muffin pan generously with nonstick cooking spray to prevent sticking, then set it aside.
2. Mix Dry Ingredients for Red Velvet Base: In a small mixing bowl, whisk together all-purpose flour and unsweetened cocoa powder until thoroughly combined.
3. Combine Wet Ingredients for Red Velvet Base: In a medium mixing bowl, whisk together the melted butter, granulated sugar, red gel food coloring, vanilla extract, and beaten eggs until smooth and homogenous.
4. Add Dry to Wet Mixture: Gradually stir in the flour and cocoa powder mixture to the wet ingredients, mixing gently just until incorporated. Avoid overmixing to keep the texture tender.
5. Beat Cream Cheese: Using a handheld mixer at medium-high speed, beat the softened cream cheese in a separate medium bowl for about 1 minute until smooth and creamy.
6. Add Sugar and Vanilla to Cheesecake: Add the granulated sugar and vanilla extract to the cream cheese, then continue mixing for 1 to 1½ minutes until well combined and silky.
7. Incorporate Egg Yolk: Add the large egg yolk to the cheesecake mixture, mixing just until fully incorporated and no yellow streaks remain.
8. Prepare Cheesecake Mixture for Filling: Transfer the cheesecake filling to a piping bag or a quart-sized ziplock bag. Snip a small corner to create a piping tip.
9. Fill Mini Muffin Pan Bases: Spoon or pipe about 1 tablespoon of the red velvet batter into each mini muffin cup as a base.
10. Add Cheesecake Filling Centers: Pipe approximately 2 teaspoons of the cheesecake filling into the center of the red velvet bases in each muffin cup.
11. Bake Cheesecake Bites: Place the mini muffin pan in the preheated oven and bake for 8 to 9 minutes until the cheesecake filling is set but still slightly jiggly in the center.
12. Cool and Remove: Remove the pan from the oven and let the cheesecake bites cool in the pan for 20 to 30 minutes. Then carefully transfer them to a wire rack to cool completely before serving.

Notes

• Ensure the butter is cooled after melting before mixing with the eggs to prevent cooking them.
• Use room temperature eggs and cream cheese for smoother batter and filling textures.
• Do not overmix the red velvet batter once the flour is added to maintain a tender crumb.
• Allow the cheesecake bites to cool fully to firm up and ensure clean removal from the pan.
• For more vibrant color, use gel food coloring instead of liquid.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: red velvet cheesecake bites, mini red velvet muffins, cheesecake dessert, bite-size cheesecake, red velvet dessert, mini desserts