Description
These Red Velvet Cheesecake Bites combine rich red velvet cake with creamy cheesecake swirls, baked into bite-sized treats perfect for holidays, parties, or anytime you crave a decadent dessert.
Ingredients
For the Red Velvet Layer:
- ¾ cup all-purpose flour
- 1 tbsp cocoa powder
- ¼ tsp baking soda
- Pinch of salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ¼ cup buttermilk
- 1 tsp vanilla extract
- 1–2 tsp red food coloring (gel preferred)
For the Cheesecake Swirl:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
Instructions
- Prepare the pan: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Make the red velvet batter: In a small bowl, whisk together flour, cocoa powder, baking soda, and salt. In a larger bowl, cream butter and sugar until light and fluffy. Beat in the egg, buttermilk, vanilla, and food coloring. Gradually add dry ingredients until smooth.
- Prepare the cheesecake mixture: In a separate bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla, mixing until creamy.
- Assemble: Spread most of the red velvet batter into the pan, reserving a few spoonfuls. Pour cheesecake mixture evenly on top. Drop remaining red velvet batter in small dollops, then swirl with a toothpick or knife.
- Bake: Bake for 30–35 minutes, or until the cheesecake layer is set and edges are firm. The center should be slightly jiggly.
- Cool and chill: Allow to cool completely, then refrigerate for at least 2 hours before slicing into bite-sized squares.
Notes
- Use gel food coloring for a vibrant red without thinning the batter.
- For neat cuts, use a sharp knife dipped in hot water and wiped clean between slices.
- Add a drizzle of white chocolate on top for extra flair.
- Store in the fridge for best texture—these bites taste even better the next day.
- Double the recipe and use a 9×13-inch pan for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes