Description

These Red Velvet Cheesecake Bites are my go-to dessert when I need something that looks fancy but comes together fast. They give you all the richness of a full cheesecake and the gorgeous color of red velvet cake, but in these perfect little portions.

Ingredients

Scale

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
8 ounces cream cheese, softened
¼ cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg yolk

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Instructions

Preheat oven to 350°F and spray mini muffin pan generously with nonstick cooking spray.
Whisk together flour and cocoa powder in a small bowl, set aside.
In a medium bowl, combine melted butter, sugar, red food color, vanilla, and beaten eggs, whisk until smooth.
Fold in flour mixture, stirring just until no dry flour remains.
In a separate medium bowl, beat softened cream cheese with hand mixer on medium high speed for 1 minute until smooth.
Add sugar and vanilla to cream cheese, mix for another minute until light and fluffy.
Add egg yolk and mix just until yellow streaks disappear.
Transfer cheesecake mixture to a disposable piping bag or quart size ziplock bag.
Spoon 1 tablespoon red velvet base into each prepared muffin cup.
Snip corner off piping bag and squeeze 2 teaspoons cheesecake filling into center of each red velvet base.
Bake for 8 to 9 minutes until edges are set but centers still have a tiny jiggle.
Let cool in pan for 20 to 30 minutes.
Transfer to wire rack to cool completely.

Notes

Gel food color is essential for vibrant red color. Room temperature ingredients are key for smooth texture. These taste even better the next day after the flavors blend together.