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Red Velvet Cheesecake Bites

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 38 minutes
  • Yield: 24 mini cheesecake bites 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

  1. Preheat the oven to 325°F (163°C). Line a mini muffin tin with paper liners or lightly grease with non-stick spray.
  2. In a small bowl, mix the chocolate cookie crumbs and melted butter until evenly combined.
  3. Spoon about 1 teaspoon of the crust mixture into each muffin cup, pressing down firmly to form an even layer.
  4. Bake the crusts for 5 minutes, then set aside to cool slightly.
  5. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
  6. Add the eggs one at a time, mixing well after each addition.
  7. Stir in the sour cream, cocoa powder, vanilla extract, vinegar, and red food coloring until fully combined and the batter is smooth.
  8. Spoon the cheesecake batter evenly over the crusts, filling each cup almost to the top.
  9. Bake for 15–18 minutes, or until the centers are set but slightly jiggly.
  10. Cool the bites in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Chill in the refrigerator for at least 2 hours before serving.
  12. 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.

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