Introduction
Red velvet meets creamy cheesecake in the cutest, most irresistible form: Mini Red Velvet Cheesecake Bites. These little gems combine the rich cocoa flavor of red velvet with a tangy cheesecake center, all baked into perfect two-bite treats. Ideal for parties, holidays, or when you just want a decadent dessert without the fuss of a full cake.
Eye-catching, velvety, and melt-in-your-mouth delicious — dessert goals achieved.
Ingredients List
Red Velvet Crust:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp distilled white vinegar
- 2 tbsp buttermilk (or milk + 1/4 tsp lemon juice)
- Red food coloring (gel or liquid, as desired)
Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Optional Toppings:
- Mini chocolate chips
- Crushed Oreos
- White chocolate drizzle
Timing
- Prep Time: 15 minutes
- Bake Time: 18–20 minutes
- Cool Time: 1 hour
- Total Time: ~1.5 hours
Instructions
Step 1: Make the Red Velvet Base
Preheat oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease. In a bowl, whisk flour, cocoa powder, sugar, baking soda, and salt. In another bowl, whisk oil, egg, vanilla, vinegar, buttermilk, and red food coloring. Combine wet and dry until a smooth batter forms.
Spoon 1 tablespoon of batter into each muffin cup, about halfway full.
Step 2: Prepare the Cheesecake Filling
Beat cream cheese, sugar, egg, and vanilla until smooth. Spoon about 1 teaspoon of cheesecake mixture over the red velvet batter in each cup.
Step 3: Bake and Cool
Bake for 18–20 minutes or until cheesecake is set. Let cool in the pan for 10 minutes, then transfer to a wire rack. Chill in the refrigerator for at least 1 hour before serving.
Step 4: Optional Toppings
Add mini chocolate chips, crushed cookies, or drizzle with melted white chocolate before serving.
Tips for Perfect Mini Cheesecakes
- Use room temperature cream cheese for a smooth filling.
- Don’t overfill the muffin cups — the layers rise slightly while baking.
- Chill fully before removing liners for clean edges.
Nutrition (per bite, approx. 24 servings)
- Calories: 120
- Fat: 7g
- Carbs: 12g
- Sugar: 9g
- Protein: 2g
- Fiber: 0.3g
- Sodium: 95mg
Small in size, big on flavor — perfect for mindful indulgence.
Variations
- Swirl version: Lightly swirl cheesecake layer with a toothpick.
- No food coloring: Skip the dye for cocoa cheesecake bites.
- Add a crust: Use crushed Oreos or graham crackers as the bottom layer.
Storage Tips
- Refrigerate: Keep in an airtight container for up to 5 days.
- Freeze: Place in a single layer, freeze until solid, then transfer to a container for up to 1 month. Thaw in the fridge overnight.
Serving Ideas
- On dessert platters with fruit and chocolates
- As holiday treats or Valentine’s Day gifts
- With a dusting of powdered sugar for elegance
Conclusion
Mini Red Velvet Cheesecake Bites deliver all the drama and delight of a layered dessert in a tiny, irresistible package. They’re festive, flavorful, and easy to make ahead — a guaranteed crowd-pleaser.
Sweet, rich, and just the right size — a little bite of red velvet bliss.
FAQs
Can I use a regular muffin tin?
Yes, just increase the bake time to 22–25 minutes and fill about 1/3 of the way.
Can I make this gluten-free?
Use a 1:1 gluten-free flour substitute in the red velvet base.
Can I double the recipe?
Absolutely — double all ingredients and bake in batches or use two pans.
Do I need to use food coloring?
No, it’s optional. The red hue is traditional but not essential for flavor.
