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Red Velvet Cheesecake Bites Recipe

★★★★★

4.9 from 112 reviews
  • Author: Elara
  • Total Time: 45 minutes
  • Yield: 24 mini bites 1x

Description

These Red Velvet Cheesecake Bites combine a rich, moist red velvet base with a creamy cheesecake center, creating a delightful bite-sized treat perfect for parties, dessert tables, or anytime you crave a sweet indulgence. The mini muffin pan makes them easy to portion and serve, with a perfect balance of chocolate and tangy cream cheese flavors in every single bite.

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 used)
  • 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 with nonstick cooking spray and set it aside to ensure easy removal after baking.
  2. Mix dry ingredients for red velvet base: In a small bowl, whisk together the all-purpose flour and unsweetened cocoa powder until well combined. Set aside.
  3. Combine wet ingredients for red velvet base: In a medium bowl, whisk together the melted and cooled butter, granulated sugar, red gel food color, pure vanilla extract, and beaten eggs until fully blended.
  4. Incorporate dry ingredients: Gradually stir the flour and cocoa powder mixture into the wet ingredients. Mix just until combined to avoid overmixing, which can affect texture.
  5. Prepare cheesecake filling: In a separate medium bowl, beat the softened cream cheese using a handheld mixer at medium-high speed for 1 minute until smooth and creamy.
  6. Add sugar and vanilla: To the cream cheese, add ¼ cup granulated sugar and 1 teaspoon vanilla extract. Mix again for 1 to 1½ minutes until fully combined and smooth.
  7. Incorporate egg yolk: Add in the large egg yolk and mix just until no yellow streaks remain, being careful not to overmix.
  8. Prepare piping bag: Transfer the cheesecake mixture into a disposable piping bag or a quart-sized ziplock bag, snipping a small corner to control filling dispense.
  9. Fill muffin pan: Spoon about 1 tablespoon of the red velvet batter into each mini muffin cavity to form the base layer.
  10. Add cheesecake filling: Pipe approximately 2 teaspoons of the cheesecake filling into the center of each red velvet base.
  11. Bake: Place the mini muffin pan in the preheated oven and bake for 8-9 minutes, or until the edges are set but the cheesecake center is slightly jiggly.
  12. Cool and remove: Remove the pan from the oven and allow the bites to cool for 20-30 minutes in the pan. Then, transfer them to a wire rack to cool completely before serving.

Notes

  • Ensure eggs and cream cheese are at room temperature for smoother batter and filling.
  • Do not overmix the red velvet batter once flour is added to keep the texture light and tender.
  • Use a gel food coloring for a vibrant red color without altering batter consistency.
  • Allow adequate cooling to help the cheesecake bites set and release easily from the pan.
  • Store in an airtight container in the refrigerator; best consumed within 3 days for freshness.
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red Velvet, Cheesecake Bites, Mini Desserts, Party Treats, Cream Cheese Filling, Bite-Size, Baking

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