Red Velvet Cheesecake Bites (Print version)

Bite-sized treats combining rich red velvet and creamy cheesecake layers for indulgent enjoyment.

# Ingredient List:

→ Red Velvet Brownie Base

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - 1 tbsp red food coloring
06 - 2/3 cup all-purpose flour
07 - 1/4 cup unsweetened cocoa powder
08 - 1/4 tsp salt

→ Cheesecake Swirl

09 - 8 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg yolk
12 - 1/2 tsp vanilla extract

# How To Make It:

01 - Preheat oven to 350°F. Line a 24-cup mini muffin tin with paper liners or lightly grease with nonstick spray.
02 - In a medium bowl, whisk together melted butter and sugar until combined. Add eggs, vanilla extract, and red food coloring; mix well.
03 - Sift in the flour, cocoa powder, and salt. Stir until just combined; do not overmix.
04 - Divide the red velvet brownie batter evenly among the mini muffin cups, filling each about 2/3 full.
05 - In a separate bowl, beat the cream cheese until smooth. Add sugar, egg yolk, and vanilla extract; mix until creamy and fully blended.
06 - Add a small spoonful of cheesecake mixture on top of each brownie cup. Use a toothpick or skewer to gently swirl the cheesecake into the brownie batter for a marbled effect.
07 - Bake for 22-25 minutes, or until the centers are set and a toothpick inserted comes out mostly clean with a few moist crumbs.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • You get that classic red velvet flavor without committing to a full layered cake
  • The cheesecake swirl keeps every bite incredibly moist and creamy
  • Bite sized means you can eat three without anyone judging
02 -
  • Over swirling the cheesecake mixture creates a muddy appearance instead of those pretty marbled patterns
  • These look underbaked when you first pull them out but they continue cooking in the hot pan
  • Room temperature ingredients prevent the cheesecake layer from separating during baking
03 -
  • Freeze any leftovers with parchment paper between layers and they last up to two months
  • A piping bag makes adding the cheesecake swirl faster and more precise than using spoons

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