Description
Delight in these rich and creamy Red Velvet Cheesecake Bites featuring a buttery graham cracker crust topped with a luscious red velvet cheesecake filling. Perfectly portioned for parties or a sweet treat, these bite-sized delights combine the classic flavors of red velvet cake and smooth cheesecake in one irresistible dessert.
Ingredients
Scale
Crust
- 1 cup crushed graham crackers
- 5 tablespoons melted butter
Cheesecake Filling
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1 tablespoon all-purpose flour
- 2 teaspoons red food coloring
Instructions
- Prepare the Crust: Mix the crushed graham crackers with melted butter until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of mini muffin tins or a square baking pan lined with parchment paper, creating a sturdy base for the cheesecake bites.
- Make the Cheesecake Batter: In a large bowl, beat the softened cream cheese and granulated sugar until the mixture turns silky smooth. Add the eggs one at a time, mixing gently to keep a light texture. Blend in the vanilla extract, cocoa powder, red food coloring, and flour, stirring just until combined to avoid overmixing.
- Assemble the Bites: Spoon the cheesecake filling onto the prepared crust, filling each mini muffin cup about three-quarters full. For an artistic touch, swirl extra melted chocolate or cream cheese on top using a toothpick, if desired.
- Bake and Cool: Place the filled pan in a preheated oven at 325°F (163°C) and bake for 15–18 minutes until the edges are set while the centers remain slightly jiggly. Remove from the oven and let cool completely at room temperature. Then refrigerate for at least 2 hours to chill thoroughly.
- Serve and Enjoy: After chilling, carefully remove the cheesecake bites from the muffin tins or cut into squares if using a baking pan. Arrange on a serving platter and enjoy the decadent, luscious red velvet cheesecake flavor in perfect bite-sized portions.
Notes
- Room temperature eggs help create a smooth, even cheesecake batter.
- Ensure the cream cheese is fully softened before mixing to avoid lumps.
- Use a toothpick for decorative swirls of melted chocolate or cream cheese on top.
- Don’t overbake to keep the cheesecake bites creamy in the center.
- Store leftovers covered in the refrigerator for up to 3 days.
