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Red Velvet Cheesecake Bites – Creamy & Irresistible

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These Red Velvet Cheesecake Bites combine the soft, rich flavor of red velvet cake with a creamy cheesecake center. They’re perfect for parties, gift boxes, or as a bite-sized indulgence anytime. Easy to make and impressive to serve, they’re a reliable favorite.

  • Total Time: 35 minutes
  • Yield: 24 1x

Ingredients

Scale

For the red velvet cake batter:

  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • Red food coloring (gel or liquid, as preferred)

For the cheesecake filling:

  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk

Instructions

  1. Preheat Oven:
    Preheat your oven to 175°C (350°F). Line a mini muffin tin with paper liners or lightly grease a silicone mold to prevent sticking.
  2. Make the Red Velvet Batter:
    In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
    In a large mixing bowl, stir sugar and vegetable oil until blended.
    Add the egg, then whisk in buttermilk, white vinegar, vanilla extract, and red food coloring.
    Gradually incorporate the dry ingredients into the wet mixture. Mix until the batter is smooth and evenly colored.
  3. Prepare the Cheesecake Filling:
    In a separate bowl, beat softened cream cheese until smooth.
    Add sugar, vanilla extract, and the egg yolk. Beat until fully combined and creamy.
  4. Assemble the Bites:
    Spoon about 1 tablespoon of red velvet batter into each mini muffin cup, filling halfway.
    Add 1 teaspoon of cheesecake filling on top of the red velvet base.
    Optionally, swirl gently with a toothpick for a marbled look.
  5. Bake:
    Bake in the preheated oven for 13–15 minutes, or until the edges are firm and the centers slightly jiggle.
    Do not overbake—the centers will set as they cool.
  6. Cool and Chill:
    Let the bites cool in the pan for 10 minutes.
    Transfer to a wire rack and cool completely.
    For best texture, refrigerate the bites for at least 30 minutes before serving.

Notes

Use gel food coloring for a more vibrant red hue.

Chill the cheesecake filling briefly if it becomes too soft during assembly.

For a neater finish, use a piping bag for the cheesecake layer.

These bites freeze well—store in airtight containers for up to 2 months.

  • Author: Emily
  • Prep Time: 20
  • Cook Time: 15

Find it online: https://recipesmars.com/2025/06/red-velvet-cheesecake-bites-creamy-irresistible/