Description
These Red Velvet Cheesecake Bites combine the rich, velvety texture of classic red velvet cake with a smooth cheesecake center, creating a delightful bite-sized treat that’s perfect for parties or as an indulgent snack.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a mini muffin pan with nonstick cooking spray to prevent sticking and ensure easy removal of the bites.
- Prepare Red Velvet Base: In a small bowl, sift together the all-purpose flour and unsweetened cocoa powder. In a medium mixing bowl, whisk together the melted and cooled butter, granulated sugar, red gel food color, pure vanilla extract, and beaten eggs until fully combined. Gently fold the flour and cocoa powder mixture into the wet ingredients until just combined; do not overmix to maintain tenderness.
- Make Cheesecake Filling: In a separate medium bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Add the egg yolk and beat again until fully incorporated and the mixture is silky.
- Assembly: Using a piping bag or spoon, pipe approximately 1 tablespoon of the red velvet batter into each mini muffin cup. Then pipe about 2 teaspoons of the cheesecake filling directly into the center of each red velvet batter portion to create a marbled effect.
- Bake: Place the muffin pan in the preheated oven and bake for 8-9 minutes. The bites should be set but still soft in the center.
- Cool: Remove the pan from the oven and allow the cheesecake bites to cool in the pan for 20-30 minutes. Then transfer them carefully to a wire rack to cool completely before serving or storing.
Notes
- Ensure butter is melted and cooled before mixing to avoid cooking the eggs prematurely.
- Be careful not to overmix the red velvet base to keep the bites tender.
- Use room temperature eggs for better emulsification and batter texture.
- Allow bites to cool completely for best texture and easier removal from the pan.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
