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Easy Red Velvet Cheesecake Bites

A delightful fusion of tender red velvet and creamy cheesecake goodness, all packed into adorable, bite-sized pieces.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Red Velvet Base
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk (or a Halal-friendly alternative)
  • 2 large eggs
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract (Halal)
For the Cheesecake Filling
  • 8 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract (Halal)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin or cupcake pan. Use mini cupcake liners for easier removal.
  2. In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until well combined.
  3. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract until combined.
  4. Gradually add the wet ingredients to the dry mixture, stirring until everything is just combined. Avoid overmixing!
Prepare the Cheesecake Filling
  1. In another bowl, beat together the cream cheese, powdered sugar, vanilla extract, and egg until smooth and creamy.
Assembly
  1. Add a tablespoon of red velvet batter to the bottom of each muffin tin cup.
  2. Add a teaspoon of cheesecake filling on top of the red velvet batter.
  3. Top it off with another tablespoon of red velvet batter, ensuring the cheesecake is covered.
Baking
  1. Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until a toothpick inserted comes out clean.
  2. Allow the bites to cool in the pan for 10 minutes before transferring to a wire rack. Let them cool completely before serving.

Notes

For gluten-free, use a gluten-free flour blend. For dairy-free, use plant-based cream cheese and dairy-free milk. Store in an airtight container in the refrigerator for up to four days or freeze for up to two months.