Red Velvet Cheesecake Bites Recipe
Introduction
These Red Velvet Cheesecake Bites combine the rich, velvety flavor of red velvet cake with creamy cheesecake in a perfect bite-sized treat. They’re easy to make and ideal for parties or anytime you want a sweet indulgence.
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
- 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 flour and unsweetened cocoa powder. Set aside.
- Step 3: In a medium bowl, whisk the melted butter, 1¼ cups sugar, red gel food color, 2 teaspoons vanilla extract, and beaten eggs until combined.
- Step 4: Stir the flour mixture into the wet ingredients just until incorporated. Avoid overmixing to keep the batter light.
- Step 5: In a separate medium bowl, beat the softened cream cheese with a handheld mixer on medium-high for 1 minute until smooth.
- Step 6: Add ¼ cup sugar and 1 teaspoon vanilla extract to the cream cheese. Continue mixing for 1 to 1½ minutes until well combined.
- Step 7: Mix in the egg yolk until no yellow streaks remain.
- Step 8: Transfer the cheesecake filling into a disposable piping bag or a quart-size ziplock bag.
- Step 9: Spoon 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 about 2 teaspoons of cheesecake filling in the center of each red velvet base.
- Step 11: Bake for 8-9 minutes. Let them cool in the pan for 20-30 minutes before removing and transferring to a wire rack to cool completely.
Tips & Variations
- Use room temperature eggs and cream cheese for a smooth batter and filling.
- If you don’t have red gel food color, liquid food coloring can work but may affect the batter consistency slightly.
- For extra flavor, add a pinch of cinnamon or espresso powder to the red velvet batter.
- Try topping the cheesecake bites with a small dollop of whipped cream or a sprinkle of cocoa powder before serving.
Storage
Store the cheesecake bites in an airtight container in the refrigerator for up to 4 days. Reheat briefly at room temperature or enjoy chilled. Avoid freezing as it may alter the texture of the cheesecake filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecake bites ahead of time?
Yes, you can prepare and bake them a day before serving. Keep them refrigerated and bring them to room temperature for best texture.
What can I use instead of cream cheese?
Cream cheese is essential for the texture and flavor of these bites. You might try mascarpone as a substitute, but the taste and consistency will be slightly different.
PrintRed Velvet Cheesecake Bites Recipe
These Red Velvet Cheesecake Bites are delightful mini treats featuring a rich red velvet base topped with a creamy cheesecake filling. Perfectly portioned for a sweet snack or party dessert, they combine the classic flavors of red velvet cake and smooth cheesecake in easy-to-make bite-sized morsels.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 45 minutes
- Yield: Approximately 24 mini cheesecake bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a mini muffin pan with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a small mixing bowl, whisk together the all-purpose flour and unsweetened cocoa powder until evenly combined. Set this mixture aside.
- Combine Wet Ingredients for Base: In a medium mixing bowl, whisk the melted and cooled butter with granulated sugar, red gel food color, pure vanilla extract, and beaten eggs until smooth and well blended.
- Incorporate Dry Ingredients: Stir the flour and cocoa powder mixture into the wet ingredients just until combined. Be careful not to overmix to keep the batter tender.
- Prepare Cheesecake Filling: In a separate medium bowl, beat the softened cream cheese at medium-high speed with a handheld mixer for 1 minute until smooth.
- Add Sweeteners and Flavor: To the cream cheese, add granulated sugar and vanilla extract, then mix for another 1 to 1½ minutes until fully incorporated and creamy.
- Mix in Egg Yolk: Add the egg yolk to the cheesecake mixture and mix briefly until no yellow streaks remain, ensuring a smooth filling.
- Fill Piping Bag: Transfer the cheesecake mixture into a disposable piping bag or a quart-size resealable plastic bag, snipping off a small corner for dispensing.
- Fill Mini Muffin Cups: Place about 1 tablespoon of red velvet batter into each prepared mini muffin cup as the base layer.
- Add Cheesecake Filling: Pipe approximately 2 teaspoons of cheesecake filling into the center of each red velvet base, creating a layered effect.
- Bake: Bake the mini muffins in the preheated oven for 8 to 9 minutes, until just set but still soft.
- Cool and Serve: Remove from oven and let the cheesecake bites cool in the pan for 20 to 30 minutes. Then transfer to a wire rack to cool completely before serving.
Notes
- Ensure all eggs and cream cheese are at room temperature for smooth mixing and better texture.
- Do not overmix the red velvet batter to keep the bites tender and moist.
- Use gel food coloring for a vibrant red color without altering the batter consistency.
- Letting the cheesecake bites cool thoroughly helps them firm up and hold shape when removed from the pan.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Red Velvet, Cheesecake Bites, Mini Desserts, Party Treats, Cream Cheese Filling
