Description
Delightful Red Velvet Cheesecake Bites combine the classic flavors of red velvet cake with a creamy cheesecake center. These mini treats are perfect for parties or any dessert craving, featuring a tender cocoa-rich base and smooth, sweet cheesecake filling baked to perfection.
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
- 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: Preheat the oven to 350°F (175°C). Spray a mini muffin pan with nonstick cooking spray and set aside for preparation.
- Prepare Dry Ingredients: In a small bowl, combine the all-purpose flour and unsweetened cocoa powder to create the dry base mixture.
- Mix Red Velvet Base: In a medium mixing bowl, whisk together the melted butter, 1¼ cups granulated sugar, red gel food color, vanilla extract, and beaten eggs. Slowly incorporate the dry flour and cocoa powder mixture, stirring gently until just combined to avoid overmixing.
- Prepare Cheesecake Filling: In a separate medium bowl, beat softened cream cheese with ¼ cup granulated sugar and vanilla extract until smooth and creamy. Add the egg yolk and continue mixing until all ingredients are well combined.
- Assemble Bites: Using a piping bag or spoon, pipe approximately 1 tablespoon of the red velvet base into each cavity of the mini muffin pan. Then, carefully pipe about 2 teaspoons of cheesecake filling into the center of each red velvet portion, creating a layered mini bite.
- Bake: Place the muffin pan in the preheated oven and bake for 8-9 minutes, just until the cheesecake filling is set and the red velvet base is cooked through. Avoid overbaking to keep the bites moist and tender.
- Cool: Remove the pan from the oven and let the cheesecake bites cool in the pan for 20-30 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure the cream cheese is softened for smooth filling without lumps.
- Room temperature eggs help to mix ingredients evenly and improve texture.
- Use red gel food coloring for vibrant color without thinning the batter.
- Mini muffin pans create perfectly bite-sized desserts; larger pans will require longer baking times.
- Cool completely before removing from pans to prevent breakage.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
