Red Velvet Cheesecake Bites (Printable Version)
Bite-sized red velvet treats with creamy cheesecake swirls, perfect for indulgent moments or sharing.
# What You Need:
→ Red Velvet Brownie Batter
01 - 7 tbsp unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 1 large egg
04 - 1 tsp vanilla extract
05 - 1 tbsp red food coloring
06 - 1/2 cup plus 1 tbsp all-purpose flour
07 - 2 tbsp unsweetened cocoa powder
08 - 1/4 tsp salt
→ Cheesecake Swirl
09 - 7 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 each cup.
02 - In a medium bowl, whisk together melted butter and sugar until smooth. Beat in egg, vanilla, and red food coloring until fully combined.
03 - Sift in flour, cocoa powder, and salt. Gently fold until just combined. Do not overmix.
04 - In a separate bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla; mix until creamy and lump-free.
05 - Spoon about 1 tablespoon of red velvet batter into each muffin cup. Top with 1 teaspoon of cheesecake mixture. Swirl gently with a toothpick or skewer for a marbled effect.
06 - Bake for 22 to 25 minutes, or until the centers are just set and the edges pull slightly away from the sides.
07 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- These disappear faster than any other dessert I have ever made
- The fudgy brownie and creamy cheesecake combo is honestly addictive
02 -
- Underbaking slightly is better than overbaking—these continue to firm up as they cool
- Room temperature cream cheese is nonnegotiable for that smooth swirl texture
03 -
- Use a cookie scoop to portion the red velvet batter quickly and evenly
- Chill the cheesecake mixture for 10 minutes if it feels too runny to swirl