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Red Velvet Cheesecake Bites: The Ultimate Guide to Delicious Mini Desserts

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Decadent red velvet cookie cups filled with a creamy cheesecake filling. These mini cheesecake bites are perfect for parties and holidays!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring
  • ½ cup buttermilk
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Whipped cream
  • Chocolate shavings
  • Red velvet cookie crumbs

Instructions

  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure there are no lumps of cocoa powder! This ensures a smooth cookie base.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step; it’s crucial for a tender cookie.
  3. Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.
  4. In a small bowl, whisk together the white vinegar, red food coloring, and buttermilk. The vinegar reacts with the baking soda to give the cookies a nice lift and that classic red velvet tang.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in tough cookies. I usually add the dry ingredients in three additions and the buttermilk in two.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking and makes the dough easier to handle. You can chill it for longer, even overnight, if needed.
  7. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Make sure the cream cheese is truly softened; otherwise, you’ll end up with lumps in your filling.
  8. Beat in the egg and vanilla extract until just combined. Again, be careful not to overmix. Overmixing can incorporate too much air and cause the filling to crack during baking.
  9. Preheat your oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners. If you don’t have paper liners, you can grease the muffin tin well.
  10. Scoop a small amount of the chilled red velvet cookie dough (about 1 tablespoon) into each muffin liner. Press the dough down slightly to form a base. I like to use a small cookie scoop for this to ensure even sizes.
  11. Spoon about 1-2 tablespoons of the cheesecake filling on top of the cookie dough in each liner. Don’t overfill the liners, as the filling will expand during baking.
  12. Bake for 15-18 minutes, or until the cheesecake filling is set and the edges are lightly golden brown. The centers should still have a slight jiggle.
  13. Remove the muffin tin from the oven and let the cheesecake bites cool completely in the tin. This is important because the filling will continue to set as it cools.
  14. After they have cooled to room temperature, transfer the cheesecake bites to the refrigerator and chill for at least 2 hours before serving. Chilling helps the filling firm up even more and enhances the flavor.
  15. Once the cheesecake bites are chilled, you can add your favorite toppings. I love topping them with a dollop of whipped cream, chocolate shavings, or crushed red velvet cookie crumbs.
  16. Serve the red velvet cheesecake bites chilled and enjoy! They are perfect for parties, holidays, or any special occasion.

Notes

  • Make sure your cream cheese is completely softened before making the filling. This will prevent lumps and ensure a smooth, creamy texture.
  • Overmixing the cookie dough or cheesecake filling can result in tough cookies or a cracked filling. Mix until just combined.
  • Chilling the cookie dough is essential for preventing the cookies from spreading too much during baking.
  • Allow the cheesecake bites to cool completely in the muffin tin before chilling. This will help the filling set properly.
  • Store leftover cheesecake bites in an airtight container in the refrigerator for up to 3 days.

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