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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.

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 (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

Find it online: https://savorandsimmer.com/red-velvet-cheesecake-bites-recipe/