Description
These Red Velvet Cheesecake Bites combine the rich, tangy flavor of cheesecake with the vibrant, moist red velvet cake, all in a convenient bite-sized treat. Perfect for parties or a sweet snack, these 42 mini muffins feature a luscious cream cheese center wrapped in a tender cocoa-infused red velvet cake crust.
Ingredients
Red Velvet Cake Batter
- 1 cup all-purpose flour
- ¼ cup + 1 tablespoon unsweetened cocoa powder
- ¾ cup salted sweet cream butter, melted and cooled
- 1¼ cups granulated sugar
- 1 tablespoon red gel food color
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature and beaten
Cheesecake Filling
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a mini muffin pan with nonstick cooking spray to prevent sticking and set it aside for later use.
- Make Red Velvet Batter: In a small bowl, sift together the all-purpose flour and unsweetened cocoa powder. In a separate medium mixing bowl, whisk the melted and cooled salted butter with granulated sugar, red gel food color, pure vanilla extract, and beaten eggs until well combined. Gently fold in the flour and cocoa powder mixture until the batter is just combined and smooth.
- Prepare Cheesecake Filling: In another medium bowl, use a mixer to beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Add the egg yolk and continue mixing until fully incorporated and silky.
- Assemble Bites: Using a piping bag or small spoon, pipe approximately 1 tablespoon of red velvet batter into each mini muffin cup. Then, pipe about 2 teaspoons of the cheesecake filling into the center of each, creating a creamy cheesecake core inside the red velvet shell.
- Bake and Cool: Place the muffin pan in the oven and bake for 8 to 9 minutes or until the edges are set but the cheesecake center still looks slightly soft. Remove from oven and allow the bites to cool in the pan for 20 to 30 minutes. Transfer carefully to a wire rack and let cool completely before serving.
Notes
- Ensure eggs are at room temperature before mixing to achieve a smooth batter.
- Do not overmix the red velvet batter to keep the bites tender.
- Use a piping bag for neat layering of batter and cheesecake filling.
- Cool completely to allow the cheesecake center to set properly.
- Store leftovers in an airtight container refrigerated for up to 3 days.
