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Red Velvet Cheesecake Bites – Rich, Creamy & Perfectly Portable

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Two-bite red velvet cheesecake treats with a soft cake base and creamy, tangy filling. Perfect for holidays, parties, or make-ahead desserts.

Ingredients

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Red Velvet Batter:

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 tbsp red food coloring (or gel)

  • 1¼ cups all-purpose flour

  • 1 tbsp cocoa powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup buttermilk

  • ½ tsp vinegar

Cheesecake Filling:

  • 8 oz cream cheese, softened

  • ¼ cup powdered sugar

  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 325°F. Line or grease a mini muffin tin.

  • Beat cream cheese, powdered sugar, and vanilla until smooth. Chill.

  • Cream butter and sugar. Add egg, vanilla, and red coloring.

  • Whisk dry ingredients. Alternate adding dry mix and buttermilk to wet ingredients. Add vinegar last.

  • Scoop red velvet batter into muffin cups. Add a spoonful of cheesecake mix on top.

  • Bake 13–15 minutes until set. Cool completely, then chill at least 1 hour.

  • Dust with cocoa or drizzle with white chocolate before serving.

Notes

  • Store refrigerated for up to 5 days

  • Freeze for up to 1 month

  • Add swirls or toppings for variation

Find it online: https://goldenflavorstudio.com/red-velvet-cheesecake-bites-rich-creamy-perfectly-portable/