Mini Red Velvet Cheesecakes combine the rich, chocolatey flavor of red velvet with a creamy cheesecake center—all in one irresistible bite. These individual-sized treats bake up quickly in a mini muffin pan, no water bath or springform pan required!
Whether you’re celebrating Valentine’s Day, hosting a Christmas party, or just craving a cute and easy dessert, these cheesecake bites are the perfect solution.
❤️ Why You’ll Love This Recipe
- Quick & easy—ready in under an hour
- Bakes in mini muffin pans—no fancy equipment needed
- Bold red color with rich chocolate and cheesecake flavors
- Perfect for holidays, parties, or gifting
- Portable, bite-sized, and freezer-friendly
🛒 Ingredients
Red Velvet Base
- 1 cup all-purpose flour
- ¼ cup + 1 tbsp unsweetened cocoa powder
- ¾ cup salted butter, melted and cooled
- 1¼ cups granulated sugar
- 1 tbsp red gel food coloring (e.g., Sunny Side Up Bakery brand)
- 2 tsp vanilla extract
- 2 large eggs, room temperature, beaten
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
🧁 Optional Additions & Swaps
- No red dye? Skip it—the flavor stays the same, just without the color.
- Add chocolate chips to the cheesecake filling for an extra treat.
- Bake as bars in a square pan for a different presentation.
- Dutch-process cocoa can be used for a deeper chocolate flavor.
👩🍳 How to Make Mini Red Velvet Cheesecake Bites
- Preheat & Prep:
Preheat oven to 350°F and spray a mini muffin pan with nonstick spray. - Make the Red Velvet Batter:
In a small bowl, whisk flour and cocoa powder.
In a separate bowl, whisk melted butter, sugar, red food coloring, vanilla, and eggs.
Stir the dry ingredients into the wet until fully combined—don’t overmix. - Prepare Cheesecake Filling:
In another bowl, beat softened cream cheese for 1 minute.
Add sugar and vanilla, and beat for another minute.
Add egg yolk and mix just until combined (no yellow streaks). - Assemble Bites:
Spoon 1 tbsp of red velvet batter into each mini muffin cup.
Pipe about 2 tsp of cheesecake filling into the center of each using a piping bag or ziplock with the corner snipped. - Bake & Cool:
Bake for 8–9 minutes or until set. Let them cool in the pan for 20–30 minutes, then transfer to a wire rack.
💡 Tips for Perfect Bites
- Use room-temperature cream cheese to avoid lumps.
- Spray a cookie scoop for easy, mess-free portioning.
- Lightly oil a measuring spoon to press small wells in the batter before piping filling.
- Swirl the filling with a toothpick for a marbled look.
- Always check baking time early—every oven is different!
❄️ Storage Instructions
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Freeze for up to 2 months. Thaw in the fridge overnight before serving.
🧁 FAQs
Can I use a regular muffin pan?
Yes, but you’ll need to adjust the baking time and use more batter/filling per cup.
Can I prep them ahead?
Absolutely! Bake in advance and refrigerate or freeze until ready to serve.
Can I use brownie mix as the base?
Yes—just adjust baking times accordingly.
📌 Perfect For:
- Valentine’s Day
- Christmas dessert trays
- Baby showers & bridal showers
- Date nights
- Anytime sweet cravings
📋 Recipe Recap
Mini Red Velvet Cheesecake Bites
Total Time: 59 minutes | Yields: 42 mini bites
Instructions
- Preheat oven to 350°F. Spray mini muffin pan.
- Mix flour + cocoa. In another bowl, mix butter, sugar, food color, vanilla, eggs. Combine dry + wet.
- In another bowl, beat cream cheese, sugar, vanilla. Add yolk and mix.
- Spoon 1 tbsp batter into each muffin cup. Pipe in 2 tsp cheesecake filling.
- Bake 8–9 mins. Cool and enjoy!