There’s something undeniably magical about red velvet. It’s rich, velvety, and has just the right balance of chocolatey goodness with a hint of tang. Now, combine that with creamy cheesecake, and you have a dessert that’s pure indulgence in every bite. These Red Velvet Cheesecake Bites are the perfect little treats—easy to make, visually stunning, and packed with flavor.
Whether you’re making them for a holiday gathering, a romantic date night, or just to satisfy your sweet tooth, these bite-sized delights are sure to impress. They bring together the best of both worlds: the decadence of red velvet cake and the luscious creaminess of cheesecake. Plus, they’re portable, poppable, and perfect for any occasion.
If you’re a fan of red velvet cake or cheesecake (or both!), this recipe is a must-try. Let’s dive into how you can make these irresistible Red Velvet Cheesecake Bites right in your own kitchen!
Why You’ll Love This Recipe
- Perfectly Bite-Sized – No need for forks or plates, just grab and enjoy!
- Decadent & Creamy – A dreamy combination of rich red velvet and velvety cheesecake.
- Great for Any Occasion – Ideal for holidays, Valentine’s Day, birthdays, or a simple treat.
- Easy to Make – Simple ingredients and straightforward steps make this recipe approachable for all skill levels.
Ingredients You’ll Need
For the Red Velvet Cake Base:
- 1 cup all-purpose flour
- 1 tablespoon 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
- ½ cup buttermilk
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Cheesecake Layer:
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
For the Topping (Optional):
- ½ cup white chocolate, melted
- Sprinkles or crushed cookies for garnish
How to Make Red Velvet Cheesecake Bites
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners or lightly grease it to prevent sticking. This will make it easier to remove the bites once they’re baked.
Step 2: Make the Red Velvet Cake Batter
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the dry ingredients are well combined and evenly distributed.
In a separate large bowl, beat the butter and sugar until light and fluffy. This step is crucial for achieving that soft, tender texture in the cake base. Add the egg and vanilla extract, mixing until smooth.
Next, alternate adding the buttermilk and dry ingredients, mixing gently until just combined. Finally, stir in the vinegar and red food coloring, which will give the cake its signature vibrant hue.
Step 3: Fill the Muffin Pan
Spoon about 1 tablespoon of the red velvet batter into each muffin cup, filling them about halfway. You want to leave room for the cheesecake layer on top.
Step 4: Prepare the Cheesecake Mixture
In another bowl, beat the cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated.
Step 5: Layer & Swirl
Spoon about 1 teaspoon of the cheesecake mixture over the red velvet batter in each muffin cup. If you want a marbled effect, use a toothpick to gently swirl the cheesecake and red velvet layers together.
Step 6: Bake to Perfection
Bake for 12-15 minutes, or until the cheesecake is set and the red velvet base is slightly firm. The tops should look slightly glossy but not wet.
Step 7: Cool & Chill
Let the bites cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. For the best texture, refrigerate them for at least 1 hour before serving. This allows the cheesecake layer to firm up beautifully.
Step 8: Add the Finishing Touches
Drizzle with melted white chocolate and sprinkle with festive toppings if desired. These little extras take your bites to the next level!
Helpful Tips
- Don’t Overmix the Batter – Overmixing can lead to a dense cake. Stir just until the ingredients are combined.
- Use Room Temperature Ingredients – This helps everything blend more smoothly for a better texture.
- Chill Before Serving – These bites taste even better when chilled, as the cheesecake sets up perfectly.
- Swirl for a Pretty Design – A simple swirl with a toothpick can give them a gorgeous, bakery-style look.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes + chilling time
- Yield: About 24 bites
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- If you don’t have buttermilk, you can make a quick substitute by mixing ½ cup milk with ½ tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
- These bites can be made a day ahead and stored in the fridge until ready to serve.
Nutritional Information (Per Bite)
- Calories: 110
- Carbohydrates: 14g
- Protein: 2g
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 70mg
- Sugar: 10g
Frequently Asked Questions
Can I Freeze These Cheesecake Bites?
Yes! Place them in an airtight container and freeze for up to 2 months. Let them thaw in the fridge before serving.
How Do I Store Leftovers?
Store them in an airtight container in the refrigerator for up to 5 days. They taste even better after chilling!
Can I Make These Without Food Coloring?
Absolutely! The red food coloring is purely for aesthetics, so you can leave it out if you prefer a more natural look.
What Other Toppings Can I Use?
Try dark chocolate drizzle, crushed cookies, or a dusting of cocoa powder for extra flavor and texture.
Related Recipes
If you loved these Red Velvet Cheesecake Bites, you might also enjoy:
- Strawberry Cheesecake Cookies
- No-Bake Pumpkin Cheesecake Balls
- Red Velvet Cheesecake Brownies
- Red Velvet Strawberry Cheesecake
Conclusion
These Red Velvet Cheesecake Bites are the ultimate crowd-pleasing dessert—easy to make, irresistibly delicious, and perfect for any occasion. Whether you’re baking for a special event or just treating yourself, these little bites of heaven will bring joy with every bite.
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Red Velvet Cheesecake Bites
Description
There’s something undeniably magical about red velvet. It’s rich, velvety, and has just the right balance of chocolatey goodness with a hint of tang. Now, combine that with creamy cheesecake, and you have a dessert that’s pure indulgence in every bite. These Red Velvet Cheesecake Bites are the perfect little treats—easy to make, visually stunning, and packed with flavor.
Whether you’re making them for a holiday gathering, a romantic date night, or just to satisfy your sweet tooth, these bite-sized delights are sure to impress. They bring together the best of both worlds: the decadence of red velvet cake and the luscious creaminess of cheesecake. Plus, they’re portable, poppable, and perfect for any occasion.
If you’re a fan of red velvet cake or cheesecake (or both!), this recipe is a must-try. Let’s dive into how you can make these irresistible Red Velvet Cheesecake Bites right in your own kitchen!
Ingredients
For the Red Velvet Cake Base:
- 1 cup all-purpose flour
- 1 tablespoon 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
- ½ cup buttermilk
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Cheesecake Layer:
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
For the Topping (Optional):
- ½ cup white chocolate, melted
- Sprinkles or crushed cookies for garnish
Instructions
Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners or lightly grease it to prevent sticking. This will make it easier to remove the bites once they’re baked.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the dry ingredients are well combined and evenly distributed.
In a separate large bowl, beat the butter and sugar until light and fluffy. This step is crucial for achieving that soft, tender texture in the cake base. Add the egg and vanilla extract, mixing until smooth.
Next, alternate adding the buttermilk and dry ingredients, mixing gently until just combined. Finally, stir in the vinegar and red food coloring, which will give the cake its signature vibrant hue.
Spoon about 1 tablespoon of the red velvet batter into each muffin cup, filling them about halfway. You want to leave room for the cheesecake layer on top.
In another bowl, beat the cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated.
Spoon about 1 teaspoon of the cheesecake mixture over the red velvet batter in each muffin cup. If you want a marbled effect, use a toothpick to gently swirl the cheesecake and red velvet layers together.
Bake for 12-15 minutes, or until the cheesecake is set and the red velvet base is slightly firm. The tops should look slightly glossy but not wet.
Let the bites cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. For the best texture, refrigerate them for at least 1 hour before serving. This allows the cheesecake layer to firm up beautifully.
Drizzle with melted white chocolate and sprinkle with festive toppings if desired. These little extras take your bites to the next level!
Notes
- If you don’t have buttermilk, you can make a quick substitute by mixing ½ cup milk with ½ tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
- These bites can be made a day ahead and stored in the fridge until ready to serve.
