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Red velvet cheesecake bites topped with cream cheese frosting

Red Velvet Cheesecake Bites

Delightful bite-sized treats combining rich red velvet cake and creamy cheesecake, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 bites
Course: Dessert, Treat
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Red Velvet Layer
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder high-quality for a richer taste
  • 1 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup buttermilk you can make your own by adding lemon juice to milk
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
For the Cheesecake Filling
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
For the Coating
  • 1 cup white chocolate chips
  • to taste Sprinkles for decoration Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a mini muffin tin with liners.
  2. In a large mixing bowl, combine the flour, cocoa powder, granulated sugar, baking soda, and salt. Mix until well combined.
  3. In a separate bowl, cream the softened butter until light and fluffy. Add in the eggs, buttermilk, red food coloring, and vanilla extract, and mix thoroughly.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter will be thick and velvety.
Baking
  1. Spoon the red velvet batter into the mini muffin tins, filling each cup about two-thirds full.
  2. Bake for 12–15 minutes or until a toothpick inserted comes out clean. Allow them to cool completely.
Cheesecake Filling
  1. While the red velvet bites are cooling, prepare the cheesecake filling. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add the powdered sugar, vanilla extract, and sour cream, mixing until creamy and free of lumps.
Assembling
  1. Once the bites are cool, use a small knife or a melon baller to create a well in the center of each bite.
  2. Fill each well with the cheesecake filling.
  3. Melt the white chocolate chips in the microwave in 30-second intervals until smooth. Let it cool slightly before dipping the tops of the cheesecake bites into the melted chocolate.
  4. Allow the excess to drip off.
  5. If desired, sprinkle the tops with colorful sprinkles for an extra festive touch. Let the chocolate set before serving.

Notes

Use high-quality chocolate for melting to enhance flavor. For a gluten-free version, substitute normal flour with a gluten-free blend. You can store these bites in an airtight container in the refrigerator for up to a week. They can also be frozen for up to a month, making them perfect for meal prep. If you prefer a more decadent finish, consider drizzling the chocolate instead of dipping, for a swirl effect.