Description
Red Velvet Cheesecake Bites are the perfect combination of rich, velvety red velvet cake and creamy cheesecake, creating an indulgent bite-sized dessert. These treats are visually stunning, with a vibrant red color and smooth cheesecake swirls on top. Ideal for parties, holidays, or as a simple dessert, they’re easy to make and even easier to enjoy. Their small size makes them a great option for portion control or for serving a crowd.
Ingredients
Scale
For the Red Velvet Base:
- 1 cup all-purpose flour
- 1 tablespoon cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (gel recommended)
- ½ cup buttermilk
For the Cheesecake Swirl:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Ingredient Highlights
- Red Food Coloring: Gives the base its signature bold red hue, which contrasts beautifully with the creamy cheesecake swirl.
- Buttermilk: Adds a slight tang and helps create a moist, tender texture in the red velvet base.
- Cream Cheese: The star of the cheesecake swirl, providing a rich and creamy topping.
- Cocoa Powder: A touch of cocoa powder deepens the red velvet flavor without overpowering it.
Instructions
Prepare the Red Velvet Base:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the melted butter and sugar until smooth. Add the eggs, vanilla extract, and red food coloring, whisking until well combined.
- Add the Buttermilk and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix just until combined, being careful not to overmix.
- Spread in the Pan: Pour the red velvet batter into the prepared pan, spreading it evenly with a spatula.
Prepare the Cheesecake Swirl:
- Make the Cheesecake Mixture: In a medium bowl, beat the cream cheese and sugar together until smooth. Add the egg and vanilla extract, mixing until fully combined.
- Add the Swirl: Drop spoonfuls of the cheesecake mixture over the red velvet base. Use a knife or toothpick to swirl the cheesecake mixture into the red velvet batter, creating a marbled effect.
Bake and Cool:
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Cool Completely: Let the bites cool in the pan for 15 minutes, then use the parchment paper overhang to lift them out of the pan. Cool completely on a wire rack before slicing.
Slice and Serve:
- Cut into Bites: Once fully cooled, slice the red velvet cheesecake into 24 bite-sized squares.
- Prep Time: Preparation Time:
- Cook Time: 30-35 minutes
Nutrition
- Calories: 120-140 kcal
- Fat: 7g
- Carbohydrates: 15g
- Protein: 2g