Description
Delight in these luscious Red Velvet Cheesecake Bites, combining the rich, cocoa-infused red velvet cake base with a creamy cheesecake center. Perfectly portioned as mini treats, these bites offer a moist texture with a tangy cheesecake surprise 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 and Prepare Pan: Preheat your oven to 350°F (177°C). Lightly spray a mini muffin pan with nonstick cooking spray to ensure easy removal of the bites after baking.
- Make Red Velvet Base: In a small bowl, sift together the all-purpose flour and unsweetened cocoa powder. In a medium bowl, whisk the melted and cooled salted sweet cream butter with granulated sugar, red gel food color, pure vanilla extract, and beaten eggs until smooth. Gently fold in the flour and cocoa mixture until just combined, being careful not to overmix.
- Prepare Cheesecake Filling: In a separate medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until creamy. Add the egg yolk and continue mixing until the filling is smooth and well combined.
- Assemble the Bites: Using a piping bag or spoon, pipe one tablespoon of the red velvet batter into each cup of the prepared mini muffin pan. Then pipe two teaspoons of the cheesecake filling into the center of each red velvet base portion, creating a layered effect.
- Bake: Place the muffin pan in the preheated oven and bake for 8 to 9 minutes, or until the cheesecake filling is set and the red velvet base is cooked through.
- Cool Down: Remove the pan from the oven and let the bites cool in the pan for 20 to 30 minutes. Then carefully transfer them onto a wire rack to cool completely before serving to ensure they firm up perfectly.
Notes
- Use room temperature eggs and cream cheese for smoother batter and filling.
- Be careful not to overmix the red velvet batter to keep it tender.
- Allow the cheesecake bites to cool completely for best texture and easier handling.
- Store in an airtight container in the refrigerator for up to 3 days.
- Red gel food color provides vibrant color without affecting the batter’s consistency.
