Dessert

Red Velvet Cheesecake Bites Recipe

ByElara Stone January 26, 2026January 26, 2026

Introduction

These Red Velvet Cheesecake Bites combine the rich, velvety flavor of red velvet cake with a creamy cheesecake center. Perfect as bite-sized treats for parties or a special dessert, they are easy to make and irresistibly delicious.

A stack of four red velvet cupcakes with smooth cream cheese filling in the center is shown on a white marbled surface; each cupcake has a deep red outer layer with a moist texture and a creamy white round filling visible on top; the top cupcake is bitten to reveal the thick cream cheese filling inside; a glass of white milk with a black-and-white striped straw is blurred in the background along with more cupcakes; a woman's hand holds the top cupcake; the overall color contrast highlights the rich red and creamy white layers. photo taken with an iphone --ar 4:5 --v 7

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
1 tablespoon red gel food color (Sunny Side Up Bakery brand recommended)
2 teaspoons pure vanilla extract
2 large eggs, room temperature and beaten
8 ounces cream cheese, softened
¼ cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg yolk

Instructions

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

Tips & Variations

Use room temperature eggs and cream cheese to ensure a smooth batter and filling.
For a festive touch, sprinkle mini chocolate chips or crushed pecans on top before baking.
Substitute the red gel food color with natural beet juice for a natural coloring option.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 3 days. To serve, let them come to room temperature 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 serving.

How to Serve

A white plate holds a pile of small red velvet cheesecake bites, each about two layers thick. The bottom layer is a deep red sponge cake with a soft, moist texture. The top layer is a creamy, smooth white cheesecake center with slight swirls of red from the cake, creating a marbled effect on top. One cheesecake bite is broken in half and stacked to show its thick white cheesecake filling inside surrounded by the red velvet cake. The plate rests on a white marbled surface, and a blurred white cup can be seen in the background. photo taken with an iphone --ar 4:5 --v 7

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 more vibrant color without altering the batter’s consistency. If using liquid, use less to avoid thinning the batter.

Can I make these cheesecake bites ahead of time?

Yes, you can prepare them a day in advance and refrigerate. Just cover them tightly to prevent drying out. Bring to room temperature before serving for best texture.