Description
Red velvet cheesecake bites are mini desserts with a soft red velvet base and a creamy cheesecake center. Perfectly portioned and visually stunning, they’re ideal for parties, holidays, or anytime you want an elegant sweet treat.
Ingredients
- 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
- 6 oz cream cheese, softened
- 2 tablespoons granulated sugar (cheesecake filling)
- ½ teaspoon vanilla extract (cheesecake filling)
Instructions
- Preheat oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease it.
- Cheesecake filling: In a bowl, beat cream cheese, sugar, and vanilla extract until smooth. Set aside.
- Red velvet batter: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in the egg, vanilla, and red food coloring.
- Add dry ingredients alternately with buttermilk, mixing until fully combined and smooth.
- Spoon about 1 tablespoon of red velvet batter into each muffin cavity. Add ½ teaspoon of cheesecake filling in the center.
- Bake for 12–15 minutes, or until the red velvet is set and the tops spring back gently.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Swirl cheesecake into the batter for a marbled effect.
- Add mini chocolate chips to the batter for extra indulgence.
- Top with a dot of cream cheese frosting for a bakery-style finish.
- Use heart-shaped mini molds for holidays like Valentine’s Day.
- Store chilled in the fridge; freeze for longer storage.
Nutrition
- Serving Size: 1 bite
- Calories: 105
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
