I make creamy, tangy cheesecake swirled into red velvet brownie‑style batter, baked in bite‑size portions so each is richly indulgent yet perfect for sharing or dessert samplers.

Red Velvet Cheesecake Bites

Why I’ll Love This Recipe

I adore the contrast: the deep cocoa/red velvet flavor with the bright cream cheese swirl.
The small size means I can enjoy dessert without overdoing it.
They’re pretty elegant looking with swirls, and dress up nicely for parties.
The bites hold together well, yet stay soft and creamy inside.
It’s versatile: I can add toppings, swirl styles, etc.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the red velvet base:

eggs
melted butter
granulated sugar
vanilla extract
unsweetened cocoa powder
salt
red food coloring
vinegar (often white or apple cider)
all‑purpose flour

For the cheesecake layer:

cream cheese, softened
sugar
egg yolk
vanilla extract

Optional topping / garnish:

whipped cream
white chocolate shavings
extra red velvet crumbs or more cocoa
powdered sugar

Directions

Preheat oven to about 175‑180 °C (≈350 °F). Line a muffin tin (standard size) with paper liners.
Whisk together the eggs, melted butter, sugar, vanilla. Mix in the cocoa powder, salt, food coloring, and vinegar until the red velvet batter is smooth.
Stir in the flour gently until just combined. Don’t overmix.
Spoon a portion of the red velvet batter into each lined muffin cup, filling them only partway (reserving a little batter).
In a separate bowl, beat the cream cheese with sugar, egg yolk, and vanilla until smooth. Distribute this cheesecake mixture over the red velvet batter in each cup.
Drop a small spoonful (½–1 teaspoon) of the leftover red velvet batter on top of the cheesecake layer in each cup. Use a toothpick to gently swirl the two layers (don’t over‑swirl — you want visible contrast).
Bake for about 14‑16 minutes, or until the cheesecake layer is almost set (might jiggle slightly in center). The edges should be set. Avoid overbaking so the center stays creamy.
Let the bites cool in the pan briefly (≈15‑20 minutes), then transfer to the fridge to chill for at least an hour (longer is fine) so the cheesecake firms up.
Before serving, garnish with whipped cream, white chocolate shavings, or extra crumbs.

Servings and timing

Yields about 12 bites (standard muffin tin)
Prep time: ~15‑20 minutes
Bake time: ~14‑16 minutes
Cooling + chilling time: about 1‑2 hours
Total time: ~1½‑2 hours

Variations

Instead of “bites,” make them mini by using mini muffin pans.
Add chocolate chips (white or dark) to the red velvet batter or cheesecake layer.
Use a flavored swirl in the topping (for example, swirl in a berry or raspberry puree for contrast).
Top with different garnishes: crushed nuts, a drizzle of chocolate or caramel, or colored sugar.
Alter the cheesecake layer: mix in a bit of sour cream for tang, or use mascarpone for richness.

Storage/reheating

Store the bites in an airtight container in the fridge. They stay fresh for about 3‑4 days.
They can also be frozen: after baking and chilling, wrap individually or in a single layer in a container and freeze. Thaw in the fridge before serving.
Serve cold or bring to room temperature for a few minutes so cheesecake is not too firm.

FAQs

Can I make these without food coloring?

Yes — they’ll lose the classic red hue, but you’ll still get the cocoa, vanilla, and cream cheese flavors. I sometimes reduce or omit food coloring for a more natural version.

What if my cheesecake layer cracks or bubbles?

Ensure you don’t overbake. Bake until the cheesecake is just set — a little jiggle is okay. Also, avoid mixing too aggressively once cream cheese is added, to minimize air bubbles.

Red Velvet Cheesecake Bites

Can I use low‑fat cream cheese instead of full fat?

You can, but the texture may be less creamy and somewhat more fragile. Full fat gives the best richness and structure.

Are these best chilled or room temperature?

I prefer them chilled — that helps the cheesecake set properly and prevents them from being too soft. But serving them just at room temperature (for maybe 10‑15 minutes) makes them easier to bite into and enhances flavor.

How do I prevent the bites from sticking to liners?

Use good quality paper liners. Lightly grease liners with non‑stick spray if needed. Also, letting them chill well helps them firm up and pull away easier.

Conclusion

I find Red Velvet Cheesecake Bites to be a delightful treat whenever I want something rich and fancy in small portions. They combine the elegance of cheesecake with red velvet’s richness, and are much easier to serve than a full cake. If I’m bringing something to a party, wanting dessert without committing to a large slice, or craving something sweet and creamy, these are one of my go‑to recipes.