Creamy, velvety, bite-sized cheesecakes with a rich cocoa-red velvet base and silky cream cheese topping — elegant, fun, and dangerously delicious.
Introduction
If you love red velvet cake and cheesecake, these Mini Red Velvet Cheesecake Bites bring you the best of both in one irresistible treat.
Each bite is a perfect balance of:
- a soft red velvet cake base,
- a smooth and tangy cream cheese cheesecake layer,
- and a gorgeous pop of color that makes them standout on dessert tables.
They bake quickly, chill beautifully, and are perfect for parties, holidays, Valentine’s Day, birthdays — or anytime you want a beautiful hand-held dessert.
Ingredients 🧂
For the red velvet base
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, melted
- ¾ cup sugar
- 1 large egg
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the cheesecake layer
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
Optional toppings
- Crushed red velvet crumbs
- Melted white chocolate
- Mini chocolate chips
Timing ⏱️
- Prep: 10–12 minutes
- Baking: 16–18 minutes
- Chill time: 45 minutes
- Total: ~1 hour
Step-by-Step Instructions 👩🍳
1 — Prepare the red velvet batter
In a bowl, whisk flour, cocoa, baking soda, and salt.
In another bowl, mix melted butter, sugar, egg, buttermilk, vinegar, vanilla, and red food coloring.
Combine wet and dry ingredients until smooth.
2 — Fill mini muffin cups
Line a mini muffin pan with paper liners.
Fill each cup halfway with red velvet batter.
3 — Make the cheesecake mixture
Beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
4 — Add cheesecake topping
Spoon about 1 teaspoon of cheesecake mixture on top of each red velvet base.
5 — Bake
Bake at 350°F (175°C) for 16–18 minutes until cheesecake is set.
Cool completely, then chill in the refrigerator at least 45 minutes.
6 — Garnish and serve
Top with:
- a drizzle of white chocolate,
- red velvet crumbs,
- or leave as is — they’re beautiful either way.
Serve chilled for the best texture.
Nutritional Information (per bite) 🧾
- Calories: ~85
- Fat: 4 g
- Carbs: 10 g
- Protein: 1 g
Variations 🌟
- Oreo crust version: swap red velvet base for crushed Oreos + butter.
- Chocolate swirl: swirl melted chocolate into the cheesecake layer.
- Valentine’s style: top with heart sprinkles.
- Gluten-free: use a GF flour blend.
Serving Suggestions 🍽️
- Serve on a dessert platter
- Pack into mini cupcake boxes for gifting
- Use as party finger food
- Add to a holiday dessert board
Tips for Perfect Mini Cheesecake Bites 🔥
- Do not overbake — cheesecake should be just set.
- Chilling is crucial for the perfect texture.
- Use paper liners for easy removal.
- Add extra food coloring if you want a stronger red.
Storing & Freezing 🧊
- Store refrigerated for up to 4 days.
- Freeze (after baking) for up to 2 months — thaw in fridge.
Conclusion 💛
These Mini Red Velvet Cheesecake Bites are the ideal combination of creamy, sweet, tangy, and chocolatey — small enough to pop in your mouth but impressive enough for any celebration. Soft, luscious, and irresistibly beautiful, they always disappear fast!
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