Description
These Red Velvet Cheesecake Bites are rich, creamy, and irresistibly decadent with a vibrant red hue. The smooth cheesecake filling is perfectly balanced with a hint of cocoa and a buttery cookie crust, making them the ultimate bite-sized treat for holidays, parties, or whenever you need a little indulgence!
Ingredients
Units
Scale
For the Crust:
- 1 cup chocolate cookie crumbs (like Oreo crumbs, without filling)
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Topping (Optional):
- Whipped cream or cream cheese frosting
- White chocolate drizzle or sprinkles
Instructions
- Preheat the oven to 325°F (163°C). Line a mini muffin tin with paper liners or lightly grease with non-stick spray.
- In a small bowl, mix the chocolate cookie crumbs and melted butter until evenly combined.
- Spoon about 1 teaspoon of the crust mixture into each muffin cup, pressing down firmly to form an even layer.
- Bake the crusts for 5 minutes, then set aside to cool slightly.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, cocoa powder, vanilla extract, vinegar, and red food coloring until fully combined and the batter is smooth.
- Spoon the cheesecake batter evenly over the crusts, filling each cup almost to the top.
- Bake for 15–18 minutes, or until the centers are set but slightly jiggly.
- Cool the bites in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Chill in the refrigerator for at least 2 hours before serving.
- Top with whipped cream, cream cheese frosting, or a drizzle of white chocolate for extra flair, if desired.
Notes
- Use gel food coloring for a more vibrant red without altering the batter’s consistency.
- For a fun twist, add mini chocolate chips to the batter before baking.
- Store in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.