Red Velvet Cheesecake Bites

These red velvet cheesecake bites are rich, velvety, and perfectly portioned for a poppable, indulgent treat. I love how they combine the classic flavor of red velvet cake with a creamy cheesecake center, all in a handheld dessert that’s just as beautiful as it is delicious.

Why You’ll Love This Recipe

I love this recipe because it’s elegant, easy to serve, and always gets rave reviews. The red velvet base is soft and just a little chocolatey, while the cheesecake filling is smooth and tangy—creating a balanced bite that melts in my mouth. Whether I make these for a holiday, a party, or just to satisfy a sweet craving, they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the red velvet batter:

• 1 ¼ cups all-purpose flour

• 2 tablespoons unsweetened cocoa powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 tablespoon red food coloring

• ½ cup buttermilk

For the cheesecake filling:

• 6 oz cream cheese, softened

• 2 tablespoons granulated sugar

• ½ teaspoon vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and line a mini muffin pan with paper liners or lightly grease it.

2. To make the cheesecake filling, I beat the cream cheese, sugar, and vanilla until smooth and creamy. I set it aside.

3. To make the red velvet batter, I whisk together the flour, cocoa powder, baking soda, and salt in a bowl.

4. In a separate bowl, I cream the butter and sugar together until light and fluffy. I beat in the egg, vanilla, and red food coloring.

5. I mix in the dry ingredients alternately with buttermilk until fully combined and smooth.

6. I spoon about a tablespoon of red velvet batter into each muffin cavity. I then add about ½ teaspoon of the cheesecake filling in the center.

7. I bake for 12–15 minutes, or until the red velvet portion is set and the tops spring back gently when touched.

8. I let them cool in the pan for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 mini bites. It takes me 15 minutes to prep and about 15 minutes to bake, so they’re ready in around 30 minutes.

Variations

• I swirl the cheesecake filling into the batter for a marbled effect.

• I add mini chocolate chips to the red velvet batter for extra richness.

• I top each bite with a tiny dollop of cream cheese frosting once cooled for a bakery-style finish.

• I use heart-shaped mini molds around Valentine’s Day for a festive touch.

storage/reheating

I store the bites in an airtight container in the refrigerator for up to 5 days. To serve warm, I let them come to room temperature or microwave one for 10 seconds. They can also be frozen—just thaw in the fridge overnight before enjoying.

FAQs

Can I make these as regular cupcakes?

Yes, I double the recipe and use a standard muffin tin, adjusting the bake time to about 18–20 minutes.

Can I use a red velvet cake mix instead?

Yes, I prepare the boxed mix as directed, then spoon it into the pan and add the cheesecake filling. It’s a great shortcut.

Can I make them ahead of time?

Absolutely. I make them a day in advance and store them chilled until ready to serve.

Do they need to be refrigerated?

Yes, because of the cheesecake filling, I keep them in the fridge when not serving.

Can I use natural red food coloring?

Yes, I sometimes use beet-based natural coloring, but the color may be softer than with traditional food dye.

Conclusion

These red velvet cheesecake bites are one of my favorite desserts to make when I want something easy, impressive, and utterly delicious. They have the perfect balance of flavor and texture in a single bite—and I never stop at just one.