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RED VELVET CHEESECAKE BITES

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  • Author: Stephanie
  • Prep Time: 20 minutes
  • Bake Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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.

  • 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.

Find it online: https://recipe.ukfinda.com/red-velvet-cheesecake-bites/