Red Velvet Cheesecake Bites
Red Velvet Cheesecake Bites are little treats that bring together the rich, velvety goodness of red velvet cake with the creamy smoothness of cheesecake in every bite. These mini delights…
Tip: save now, cook later.Red Velvet Cheesecake Bites are little treats that bring together the rich, velvety goodness of red velvet cake with the creamy smoothness of cheesecake in every bite. These mini delights are perfect when you want just a hint of something sweet, with that lovely contrast between the soft cake and tangy cheesecake.
I love making these because they’re so easy to pop in your mouth or share at any gathering. I usually keep them chilled until serving, so they’re always refreshingly cool and creamy. Plus, they’re straightforward to whip up, which means no complicated baking stress—just lots of happy smiles as everyone enjoys them.
One of my favorite ways to serve these bites is on a cute little platter with a dusting of powdered sugar or a drizzle of chocolate. They make a perfect dessert for parties or a sweet snack during cozy weekends. Every time I make these, they disappear quickly, and I catch myself sneaking a few before anyone else notices!
Key Ingredients & Substitutions
Red Velvet Cake Mix: Using a box mix saves time, but homemade red velvet is great too. If you want to skip the red food coloring, try natural beet juice instead for color and moisture.
Cream Cheese: Softened cream cheese makes a smooth, creamy cheesecake filling. For a lighter option, try part-skim cream cheese or use Greek yogurt (adjust sweetness).
Egg: Eggs help bind the cheesecake filling. If avoiding eggs, try a vegan egg substitute like flaxseed meal, but the texture might change a bit.
Red Velvet Crumbs: These add texture on the outside. You can crush leftover cake or make fresh crumbs by trimming cupcake tops, which I always keep for this step.
How Do You Make Perfect Cheesecake Bites Without Cracking or Overbaking?
Cheesecake filling can crack or become dry if overbaked. Here’s how I avoid that:
- Bake at moderate heat: Around 350°F works well, but watch closely the last minutes.
- Don’t overbake: The center should look slightly jiggly when done; it firms up while cooling.
- Use room temperature ingredients: This helps the filling blend smoothly and bake evenly.
- Cool slowly: Let the bites cool in the pan for a few minutes, then move to a wire rack before chilling.
These tips keep your cheesecake bites creamy, with no cracks, so every bite looks and tastes amazing!
Equipment You’ll Need
- Mini muffin tin – perfect for shaping these bite-sized treats evenly.
- Mixing bowls – one for cake batter and another for the cheesecake filling.
- Electric mixer or hand whisk – makes blending the cheesecake filling smooth and easy.
- Spoon or small scoop – helps hollow out cupcake centers and fill them neatly.
- Food processor or plastic bag and rolling pin – for crushing cake tops into fine crumbs.
- Cooling rack – lets your cupcakes cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Swap red velvet with chocolate or vanilla cake mix for a different cake flavor base.
- Add a tablespoon of crushed nuts (like pecans or walnuts) to the cheesecake for a crunchy texture.
- Mix a bit of orange zest or lemon extract into the cheesecake filling for a fresh citrus touch.
- Top bites with mini chocolate chips or drizzle melted white chocolate to add extra sweetness.
How to Make Red Velvet Cheesecake Bites
Ingredients You’ll Need:
For the Red Velvet Base:
- 1 box red velvet cake mix (or homemade red velvet cake batter)
- Ingredients called for on the cake mix box (usually eggs, oil, water)
For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
For the Coating:
- Red velvet cake crumbs (reserved from trimming or from a leftover red velvet cake)
Time Needed:
You’ll need about 45 minutes for baking and prep, plus 1-2 hours chilling time before serving. This allows the cheesecake bites to set nicely and be perfectly firm and creamy.
Step-by-Step Instructions:
Prepare the Red Velvet Base:
Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease it lightly. Mix the red velvet cake batter following the box instructions or your own recipe. Pour the batter evenly into each muffin cup, filling about ¾ full. Bake for 12 to 15 minutes or until a toothpick inserted comes out mostly clean. Remove and allow to cool completely.
Make the Cheesecake Filling:
While the cupcakes cool, beat the softened cream cheese, sugar, and vanilla extract until smooth. Then add the egg and continue mixing just until combined to keep it creamy and light.
Assemble and Bake Again:
Once the cupcakes are cool, carefully hollow out the center of each with a small spoon or knife, making a little cavity. Fill each cavity two-thirds full with the cheesecake mixture. Return to the oven and bake for another 15-18 minutes, or until the cheesecake filling is just set but still slightly wobbly in the center.
Coat and Chill:
After baking, let the cheesecake bites cool completely. Trim the tops off some of the cupcakes or use leftover cake to make red velvet crumbs by crushing them finely. Roll or press each cheesecake bite into the crumbs until fully covered. Refrigerate for at least 1 to 2 hours to firm up before serving.
Enjoy your creamy, tangy cheesecake centers wrapped in soft red velvet cake, coated in a perfect crumb crust—the perfect little dessert bites for any occasion!
Can I Use Homemade Red Velvet Cake Instead of Box Mix?
Absolutely! Feel free to use your favorite homemade red velvet cake recipe. Just be sure to bake and cool the cupcakes fully before adding the cheesecake filling.
How Should I Store Leftover Cheesecake Bites?
Store them in an airtight container in the refrigerator for up to 3-4 days. They taste best chilled and can be enjoyed straight from the fridge.
Can I Freeze Red Velvet Cheesecake Bites?
Yes! Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container. Thaw overnight in the fridge before serving for the best texture.
What Can I Use Instead of Cream Cheese?
You can try mascarpone cheese or a dairy-free cream cheese alternative. Keep in mind this may change the flavor and texture slightly.