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Red Velvet Cheesecake Bites Recipe

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★★★★★

4.5 from 113 reviews

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.

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 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Mix in Egg Yolk: Add the egg yolk to the cheesecake mixture and mix briefly until no yellow streaks remain, ensuring a smooth filling.
  8. 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.
  9. Fill Mini Muffin Cups: Place about 1 tablespoon of red velvet batter into each prepared mini muffin cup as the base layer.
  10. Add Cheesecake Filling: Pipe approximately 2 teaspoons of cheesecake filling into the center of each red velvet base, creating a layered effect.
  11. Bake: Bake the mini muffins in the preheated oven for 8 to 9 minutes, until just set but still soft.
  12. 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

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