Red Velvet Cheesecake Bites
User Reviews
5
Red Velvet Cheesecake Bites
Description
These Red Velvet Cheesecake Bites feature a smooth cream cheese mixture layered over a cocoa-tinged red velvet batter. The batter includes melted butter, sugar, vanilla, cocoa powder, a touch of vinegar, and red food coloring to achieve a characteristic color. The cheesecake filling is whipped with sugar, an egg yolk, and vanilla for a silky texture. Swirled together before baking, the bites are baked until the cheesecake is almost set but still slightly wobbly, preventing overcooking and maintaining creaminess.
The bites are baked in cupcake liners within a muffin tin, allowing easy handling and serving. Cooling them in the pan before refrigeration aids in setting the cheesecake layer fully without cracking. Optional toppings like white chocolate shavings or whipped cream can add texture and sweetness but are not required.
These bites offer a portion-controlled dessert blending the moist, rich crumb of red velvet with a luscious cheesecake topping. They work well for occasions needing individual servings or for a neat, handheld dessert option.
Ingredients
- 2 egg
- 1/2 cup butter melted
- 1 cup sugar
- 2 teaspoons vanilla
- 1/4 cup cocoa powder unsweetened
- 1/8 teaspoon salt
- 1 tablespoon red food coloring
- 3/4 teaspoon vinegar
- 3/4 cup flour
Cheesecake Layer
- 8 ounces cream cheese softened
- 1/3 cup sugar
- 1/2 teaspoon vanilla
- 1 egg yolk
- whipping cream optional, shavings for topping
- white chocolate optional, shavings for topping
Instructions
- Preheat oven to 350 degrees and line a muffin tin with 12 paper cupcake liners.
- In a small bowl whisk eggs and set aside. In a large bowl combine melted butter, sugar, vanilla, cocoa, powder, salt, red food coloring, and vinegar and mix well. Mix in whisked eggs. Stir in flour until just incorporated. Spoon into prepared cupcake liners being sure to reserve about 3 tablespoons of the batter for later.
- In a medium bowl cream together cream cheese and sugar. Beat in egg yolk and vanilla on high speed for 2-3 minutes until mixture is smooth. Spoon cheesecake filling into the cupcake liners on top of the brownie batter.
- Drop about 1/2-1 teaspoon of brownie batter on top of the cheesecake layer and use a toothpick to gently create a swirl.
- Bake for 14-16 minutes until cheesecake is almost set (it should still wiggle a bit when the pan is jostled and the edges and top should not be browned) then allow to cool in the muffin tin for 15-20 minutes before transferring to fridge or freezer to chill. Once chilled, store in airtight container in the fridge up to 3 days before serving cold topped with whipped cream and chocolate shavings if desired.
Notes
- Store the cheesecake bites in an airtight container refrigerated for up to five days to maintain freshness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 107mg | 4% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 332IU | 7% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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