RED VELVET CHEESECAKE BITES
These Red Velvet Cheesecake Bites combine the classic rich, cocoa-flavored red velvet cake with creamy cheesecake in bite-sized treats. Perfect for parties or dessert platters, they’re moist, tangy, and irresistibly delicious.
Ingredients
For the Red Velvet Cake:
- 1 cup all-purpose flour
- 1 tablespoon cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- ½ teaspoon vanilla extract
- ½ cup buttermilk
For the Cheesecake Filling:
- 8 oz 225g cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners.
Make Red Velvet Cake Batter:
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, beat oil, sugar, egg, food coloring, vanilla, and buttermilk until smooth. Gradually add dry ingredients to wet ingredients.
Make Cheesecake Filling:
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
Assemble Bites:
- Spoon about 1 tablespoon of red velvet batter into each mini muffin cup. Add 1 teaspoon of cheesecake filling on top. Swirl gently with a toothpick.
Bake:
- Bake for 22–25 minutes or until edges are set.
Cool and Chill:
- Cool completely, then refrigerate for at least 2 hours before serving.
Notes
Make Ahead: Prepare a day in advance and keep refrigerated.
Customisations: Top with mini chocolate chips or cream cheese frosting.
Serving Suggestions: Serve chilled at parties or as a sweet snack.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
Customisations: Top with mini chocolate chips or cream cheese frosting.
Serving Suggestions: Serve chilled at parties or as a sweet snack.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.