Red Velvet Cheesecake Bites
Mini Red Velvet Cheesecakes are the best bite-size solution when you don't want to bake a full-sized cake or worry about a water bath. A moist, velvety base with a creamy, silky middle, these treats are quick and easy to make for Christmas, Valentine's Day, or after dinner dessert.
Servings: 42 1 tablespoon scoop bites
Calories: 93kcal
Ingredients
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 I used the Sunny Side Up Bakery brand
- 2 teaspoons pure vanilla extract
- 2 large eggs room temperature and beaten
Cheesecake Filling
- 8 ounces package of cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
Instructions
- Preheat the oven to 350°F. Spray a mini muffin pan with nonstick cooking spray. Set it aside.
- Add the flour and unsweetened cocoa powder to a small mixing bowl. Whisk to combine. Set it aside.
- Add the melted butter, sugar, red food color, vanilla, and eggs to a medium-sized mixing bowl. Whisk to combine.
- Stir in the flour mixture. Continue stirring just until the flour mixture is well incorporated. Do not overmix.
- Add the cream cheese to a separate medium-sized mixing bowl. Use a handheld mixer at medium-high speed to beat the cream cheese for 1 minute.
- Add the sugar and vanilla. Mix for another 1-1½ minutes until well combined.
- Add the egg yolk and mix just until no yellow streaks are visible.
- Add the cheesecake mixture to either a disposable piping bag or a quart-size ziplock bag.
- Add 1 tablespoon of the red velvet base to the prepared mini muffin pans.
- Snip the end of the piping bag or ziplock bag off. Squeeze about 2 teaspoons of the cheesecake filling into the center of the red velvet bases.
- Bake for 8-9 minutes. Remove from the oven and allow the cheesecake bites to cool for 20-30 minutes before removing them from the pan and transferring them to a wire rack to cool completely.
Video
Notes
Servings: 42 - 1 tablespoon scoop bites
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the bites for up to 2 months. Allow the bites to thaw overnight in the refrigerator.
- Make sure to use room temperature cream cheese so you don't end up with lumps in your cheesecake mixture.
- You can use a rounded ½ teaspoon to make a small depression in the red velvet base before piping the cheesecake filling. Be sure to dampen the bowl portion of the measuring spoon with oil to keep it from sticking to the base.
- Feel free to spray a tablespoon cookie scoop with nonstick spray before scooping the red velvet base into the mini muffin pan.
- You can substitute unsweetened Dutch cocoa powder for regular unsweetened cocoa powder.
- You can use a toothpick to make a swirl pattern after you pipe in the cheesecake filling.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cheesecake cups at the lower end of the recommended baking time.
Nutrition
Calories: 93kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 46mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 191IU | Calcium: 9mg | Iron: 0.3mg