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Red Velvet Cheesecake Bites Recipe
Ash Tyrrell

Red Velvet Cheesecake Bites Recipe

I made these Red Velvet Cheesecake Bites the other day, and honestly, they were a huge hit! I love how the velvety cake pairs perfectly with the smooth cheesecake swirl—it feels fancy but doesn’t take forever to make.
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Prep Time 25 minutes
Cook Time 25 minutes
1 hour
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour use almond flour if you want it gluten-free—it changes the texture slightly but still works!
  • 1/4 cup cocoa powder unsweetened is best for that deep, real chocolate flavor
  • 1/2 cup granulated sugar keeps the batter balanced in sweetness
  • 1/2 cup buttermilk skip the store-bought if needed—just mix milk with vinegar or lemon juice
  • 1/4 cup unsalted butter melted (adds richness without overpowering)
  • 1 large egg gives structure and moisture
  • 1 teaspoon red food coloring I like using natural beetroot-based dye when I can
  • 1 teaspoon vanilla extract rounds out the flavor
  • 1/2 teaspoon baking powder helps the bites rise slightly
  • 1/4 teaspoon salt balances sweetness and enhances flavor
  • 8 oz cream cheese softened (room temp makes it super creamy)
  • 1/4 cup granulated sugar keeps the cheesecake filling sweet but not overwhelming
  • 1 large egg yolk adds smooth texture
  • 1 teaspoon vanilla extract brings out that classic cheesecake taste
  • Whipped cream or frosting for an extra touch of indulgence
  • Sprinkles or crushed cookies perfect for presentation

Method
 

  1. I start by heating the oven to 350°F (175°C). Then, I line my muffin tin with cupcake liners to keep things neat and easy to remove later.
  2. In one bowl, I whisk together the flour, cocoa powder, baking powder, and salt. In another, I mix melted butter, sugar, and vanilla until smooth, then add in the egg. Slowly, I combine the wet and dry ingredients, alternating with the buttermilk, until I have a lump-free batter.
  3. With my mixer, I beat the softened cream cheese until silky. Then, I add sugar, vanilla, and the egg yolk, mixing until creamy. This filling should look smooth and shiny before using.
  4. I spoon just enough red velvet batter to fill about one-third of each cupcake liner. Then, I add a small scoop of cheesecake filling on top and swirl gently with a toothpick if I want a marbled effect.
  5. I place the muffin tin into the oven and bake for about 20–25 minutes. The cheesecake should still have a slight wobble in the center when done—that’s the secret to a creamy bite.
  6. After baking, I let them cool on a rack for 20 minutes. Then, I transfer them to the fridge to chill for at least 1–2 hours before serving. Trust me, the chilling makes all the difference in texture!

Notes

  • Don’t overbake—I pull them out as soon as the cheesecake layer jiggles slightly.
  • I prefer natural red food dye—it’s healthier and still gives a lovely color.
  • A little swirl with a toothpick makes them look bakery-worthy without effort.
I like to add mini chocolate chips to the red velvet batter for extra richness.