Description
These Red Velvet Cheesecake Bites are mini treats that combine the rich flavor of red velvet cake with a creamy cheesecake filling. Perfectly bite-sized and topped with whipped cream and red velvet crumbs, these desserts are ideal for parties, holidays, or anytime you crave a little indulgence.
Ingredients
Scale
For the Crust:
- 1 1/2 cups red velvet cake crumbs (from 4 baked red velvet cupcakes or cake)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup cocoa powder
- 1/4 cup milk
- Red food coloring (as needed)
Optional Toppings:
- Whipped cream
- Extra red velvet cake crumbs
Instructions
-
Prepare the Crust:
- Preheat your oven to 325°F (160°C). Line a muffin tin with 12 paper liners.
- In a bowl, combine the red velvet cake crumbs and melted butter. Mix until crumbs are evenly coated.
- Press about a tablespoon of the crumb mixture into the bottom of each muffin liner, creating a firm crust.
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Make the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add sugar and vanilla, and continue beating until well combined.
- Mix in the sour cream until the filling is smooth.
- Add the eggs one at a time, beating just until incorporated.
- In a separate bowl, mix the cocoa powder with milk until smooth, then add to the cream cheese mixture.
- Add red food coloring to reach your desired red velvet color.
-
Assemble and Bake:
- Spoon the cheesecake filling over each crust, filling each liner nearly to the top.
- Bake for 20-25 minutes, or until the edges are set but the centers are slightly jiggly.
- Remove from the oven and let the mini cheesecakes cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours to set.
-
Garnish and Serve:
- Just before serving, top each cheesecake bite with a dollop of whipped cream and a sprinkle of red velvet crumbs.
Notes
- Storage: Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to 3 months.
- Pro Tip: Use full-fat cream cheese for the best texture, and ensure it’s at room temperature for a smooth filling.