Red Velvet Cheesecake Bites (Printable Version)
Decadent bites featuring creamy cheesecake swirls on fudgy red velvet brownie, perfect for any indulgent moment.
# What You'll Need:
→ Red Velvet Brownie Batter
01 - 7 tablespoons unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring
06 - 1/2 cup plus 1 tablespoon all-purpose flour
07 - 2 tablespoons unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Cheesecake Swirl
09 - 7 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg yolk
12 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Line a 24-cup mini muffin tin with paper liners or lightly grease each cup with cooking spray.
02 - In a medium bowl, whisk together melted butter and granulated sugar until smooth and glossy. Beat in egg, vanilla extract, and red food coloring until fully combined and uniform in color.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Gently fold with a spatula until just combined—do not overmix to maintain fudgy texture.
04 - In a separate bowl, beat cream cheese with an electric mixer until completely smooth. Add sugar, egg yolk, and vanilla; mix until creamy and no lumps remain.
05 - Spoon approximately 1 tablespoon of red velvet batter into each muffin cup. Top with 1 teaspoon of cheesecake mixture. Use a toothpick to swirl gently for a marbled effect.
06 - Bake for 22 to 25 minutes until centers are just set and edges pull slightly away from the sides. The tops should feel firm but slightly springy to the touch.
07 - Let cool in the pan for 10 minutes before transferring to a wire rack. Allow to cool completely before serving for best texture.
# Expert Tips:
01 -
- Two classic desserts collide in one bite sized package that people cant stop eating
- The cream cheese swirl keeps the brownie incredibly moist while adding tangy richness
02 -
- Overmixing the brownie batter makes them tough, so stop as soon as the dry ingredients disappear
- The swirl should look marbled, not fully mixed, resist the urge to keep swirling with your toothpick
03 -
- Room temperature ingredients prevent lumps in the cheesecake swirl and ensure even baking
- Rotate the muffin tin halfway through baking if your oven has hot spots