Mini Red Velvet Cheesecake Bites Recipe

A Little Story About These Bites

My grandson Leo calls these his “fancy bakery bites.” I still laugh at that. He thinks I have a secret bakery in my kitchen. The truth is much simpler. These little cakes are just fun to make together.

We make them for birthdays and holidays. Sometimes we make them for no reason at all. That is the best reason, I think. Do you have a favorite treat to make with your family?

Getting Your Kitchen Ready

First, turn your oven to 350°F. That is the perfect warm hug for our cakes. Then, give a mini muffin pan a quick spray. This keeps our bites from sticking.

This matters because a little prep makes everything easier. You are not rushing later. Your cakes will slide right out. Doesn’t that sound nice?

Making the Red Velvet Heart

In one bowl, mix your flour and cocoa powder. In another bowl, mix the melted butter and sugar. It will look like wet sand. Then add the red coloring and vanilla.

Watch how the color swirls. It is like magic. Now, gently mix the dry stuff into the wet stuff. Do not mix too much. Just until it becomes a beautiful red batter.

The Cheesecake Surprise

For the filling, beat the soft cream cheese. It must be soft. I once used cold cream cheese. My mixer danced across the counter! I learned my lesson.

Add the sugar and vanilla. Then mix in the egg yolk. Beat it just until it is smooth. This creamy pocket is the happy surprise inside.

Putting It All Together

Now for the fun part. Put one spoon of red batter in each cup. Then, pipe the cheesecake right in the middle. It is like tucking a baby into bed.

This matters because each step is a small act of care. You are building something special. What is your favorite part of baking? Is it mixing, or is it decorating?

A Quick Trip to the Oven

Bake your bites for 8 to 9 minutes. They should be firm to the touch. Then, you must let them cool completely. This is the hardest part, waiting!

Fun fact: The red velvet cake got its name a long time ago. Bakers used to call it “velvet” because it was so soft. The red color just made it more special.

Time to Share the Love

Once they are cool, pop them out. Arrange them on a pretty plate. See how the red and white look so cheerful together? They are little bites of joy.

Food tastes better when we share it. It is a simple truth. Who will you share your first batch with? I would love to hear about it.

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	1 cup	For the Red Velvet Base
Unsweetened cocoa powder	1/4 cup + 1 tbsp	For the Red Velvet Base
Salted butter	3/4 cup	Melted and cooled, for the Red Velvet Base
Granulated sugar	1 1/4 cups	For the Red Velvet Base
Red gel food coloring	1 tbsp	For the Red Velvet Base
Vanilla extract	2 tsp	For the Red Velvet Base
Large eggs	2	Room temperature, beaten, for the Red Velvet Base
Cream cheese	8 oz	Softened, for the Cheesecake Filling
Granulated sugar	1/4 cup	For the Cheesecake Filling
Vanilla extract	1 tsp	For the Cheesecake Filling
Large egg yolk	1	For the Cheesecake Filling

My Little Red Velvet Cheesecake Bites

I just love a treat that feels fancy but is so simple. These little bites are perfect for that. They are a mix of two wonderful things. You get a bit of red velvet cake and a swirl of creamy cheesecake. My grandson calls them his fancy cupcake dots. Doesn’t that sound sweet?

Let’s get our pans ready. First, turn your oven on to 350°F. Give a mini muffin pan a good spray with nonstick spray. This makes sure our bites pop right out later. I learned that the hard way once. (My hard-learned tip: Don’t skip the spray! They will stick for sure.)

Step 1: We make the red velvet part. Put your flour and cocoa powder in a bowl. In another bowl, mix the melted butter and sugar. Now for the fun red color and vanilla. Stir in the beaten eggs last. Gently mix the dry stuff into the wet stuff. Just until you don’t see white flour anymore.

Step 2: Time for the cheesecake filling. Use a mixer to beat the cream cheese. It should be super smooth. Mix in the sugar and vanilla. Then add that one egg yolk. Beat it just until it’s all one color. Over-mixing can make it runny, so be gentle.

Step 3: Let’s put them together. Drop one tablespoon of red batter into each muffin cup. Then, pipe the cheesecake filling right in the middle. I use a plastic bag with the corner snipped off. It feels like I’m a cake artist. Do you like baking or decorating more? Share below!

Step 4: Bake them for only 8 or 9 minutes. They should feel firm when you touch them. Let them cool completely in the pan. This takes about 20 to 30 minutes. I know, the waiting is the hardest part. The smell is just amazing.

Cook Time: 8–9 minutes
Total Time: About 45 minutes
Yield: About 24 bites
Category: Dessert, Snack

Fun Twists to Try Sometime

Once you master the basic recipe, you can play. I love adding little changes. It makes the recipe feel new again. Here are a few ideas I’ve tried with my grandkids.

Chocolate Chip Surprise: Mix mini chocolate chips into the red velvet batter. You get a little melty chocolate in every bite.

Orange Zest Zing: Add a teaspoon of orange zest to the cheesecake filling. It makes the flavor so bright and happy.

Peppermint Party: Crush a candy cane and sprinkle it on top before baking. Perfect for the holiday season.

Which one would you try first? Comment below!

Serving Them Up Just Right

These little bites are wonderful all on their own. But you can make them extra special. I like to dust them with a little powdered sugar. It looks like a light snowfall. A dollop of whipped cream on the side is always a hit too.

For a drink, I have two favorites. A cold glass of milk is the classic choice. It’s so good with the rich cake. For the grown-ups, a nice cup of coffee is perfect. The bitter coffee and sweet cake are a dream team. Which would you choose tonight?

Keeping Your Bites Fresh and Fabulous

These little bites are perfect for making ahead. Let them cool completely after baking. Then store them in a sealed container. They will stay fresh in the fridge for up to four days.

You can also freeze them for a sweet treat later. I once made a double batch for my grandson’s birthday. We froze half for a surprise visit weeks later. They thawed perfectly on the counter.

This matters because a ready-made treat saves time. It also means you are always ready for guests. You can enjoy a little sweetness without any fuss. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Kitchen Hiccups

Is your cream cheese lumpy? Make sure it is very soft before mixing. I remember when I used cold cream cheese. My filling was full of little white lumps. No one wants that.

Do the bites stick to the pan? Please do not skip the nonstick spray. Coat every cup well. This simple step makes cleanup so much easier. It also keeps your beautiful bites intact.

Are they dry or overcooked? Set a timer for eight minutes. Ovens can run hot. This matters because a perfect bite is moist and tender. Getting it right builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free?
A: Yes! Use your favorite gluten-free flour blend. It works just as well.

Q: Can I make them ahead?
A: Absolutely. They are even better the next day. The flavors get to know each other.

Q: What if I don’t have red gel coloring?
A: Liquid food coloring works too. You might need a bit more to get a nice red color.

Q: Can I make a bigger batch?
A: You can easily double the recipe. Just use two muffin pans.

Q: Any fun topping ideas?
A: A tiny sprinkle of powdered sugar looks lovely. A fun fact: red velvet was originally made with beet juice, not food coloring! Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love making these sweet little bites. They always bring a smile to my face. Sharing food is one of life’s great joys.

I would be so happy to see your creations. Your kitchen adventures inspire me. Have you tried this recipe? Tag us on Pinterest! Let’s build a community of happy bakers.

Happy cooking!

—Olivia Hartwell.