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Red Velvet Cheesecake Bites Recipe

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★★★★★

4.9 from 82 reviews

Delightful Red Velvet Cheesecake Bites featuring a rich red velvet base topped with creamy, smooth cheesecake filling. Perfectly portioned as mini treats, these bites combine classic red velvet flavors with the tangy sweetness of cheesecake, baked to perfection in a mini muffin pan.

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. Spray a mini muffin pan generously with nonstick cooking spray to ensure easy removal of the cheesecake bites later. Set the pan aside.
  2. Combine Dry Ingredients: In a small mixing bowl, whisk together the all-purpose flour and unsweetened cocoa powder until well combined. Set this dry mix aside for later use.
  3. Mix Wet Ingredients for Red Velvet Base: In a medium-sized mixing bowl, whisk together the melted and cooled salted sweet cream butter, 1¼ cups granulated sugar, red gel food color, vanilla extract, and beaten eggs until smooth and evenly mixed.
  4. Incorporate Dry Ingredients: Stir the flour and cocoa powder mixture into the wet ingredients. Mix just until the dry ingredients are fully combined with no visible streaks of flour; avoid overmixing to keep the texture tender.
  5. Prepare Cheesecake Filling – Beat Cream Cheese: In a separate medium bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese for about 1 minute until creamy and smooth.
  6. Add Sugar and Vanilla to Cheesecake: Add ¼ cup granulated sugar and 1 teaspoon pure vanilla extract to the cream cheese. Continue mixing for 1 to 1½ minutes until the mixture is well combined and fluffy.
  7. Add Egg Yolk to Cheesecake Mixture: Mix in the large egg yolk just until the mixture is uniform and no streaks of yolk remain, ensuring a smooth texture.
  8. Fill the Piping Bag: Transfer the cheesecake filling into a disposable piping bag or a quart-size ziplock bag for easy dispensing.
  9. Add Red Velvet Batter to Muffin Pan: Spoon about 1 tablespoon of the red velvet batter into each prepared mini muffin cup as the base layer.
  10. Pipe Cheesecake Filling: Snip off the tip of your piping or ziplock bag and squeeze approximately 2 teaspoons of the cheesecake filling into the center of each red velvet base, creating a layered effect.
  11. Bake the Cheesecake Bites: Bake in the preheated oven for 8 to 9 minutes until the edges are set but the center remains slightly soft.
  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

  • Do not overmix the batter to keep the red velvet base tender and crumbly.
  • Use room temperature eggs and cream cheese for smoother mixing and best texture.
  • Allow bites to cool completely before removing from the pan to maintain shape.
  • Red gel food coloring provides vibrant color without altering batter consistency.
  • Store leftover bites in an airtight container in the refrigerator for up to 3 days.

Keywords: Red Velvet Cheesecake Bites, Mini Cheesecake, Red Velvet Dessert, Cheesecake Recipe, Mini Muffin Desserts

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