Silky smooth, rich and creamy Red Velvet Cheesecake Bites with whipped cream and white chocolate shavings. These decadent beauties are super elegant and impressive, yet crazy easy to make!
RED VELVET CHEESECAKE BITES
Have you ever heard the phrase “Nothing tastes as good as the first bite”? I think it’s meant to be a way for dieters or people who don’t want to overindulge to talk themselves out of too much dessert. It’s a good phrase. I mean, that first bite is everything. But then again, that second bite, well, that can also be pretty darn delicious too. By the third, you might as well forget it, I’m eating the entire thing.
That’s why I love making dessert “bites.” Small desserts like these Red Velvet Cheesecake Bites are a good compromise. You get to eat an entire dessert and yet not overindulge (that is, if you can stop yourself at just one). I like to make desserts like this not only for the restraint part but also because they make great treats to bring to parties, bake sales, to welcome new neighbors, as hostess gifts at dinner parties…these work for just about any occasion where you want to bring a little sweet something, something.
In addition to making and gifting these tiny little treats, they are also good to have on hand for the kids when you don’t want them eating too much dessert. We like treats around here of course, but sometimes too much sugar before bedtime isn’t exactly…ideal.
Since I’ve always been a sucker for anything red velvet, I couldn’t help but incorporate that into my mini-cheesecake mix. So creamy and soft and decadent and smooth, these bites have been my go-to indulgence for quite a while now. I can only say I’m sorry for not sharing them with you sooner. I meant to, but whenever I went to take a photo of them, they had all but disappeared. This time, I made them while everyone was sleeping and the hubby was out of the house. I only had myself to account for and boy did I show some restraint!
WHAT IS RED VELVET CAKE?
Although the origins of red velvet cake are somewhat of a mystery, the recipe can be found as far back as the 1940s. Even though there are hundreds, if not thousands of red velvet variations in existence, the essential gist still remains. A good red velvet anything is part food coloring, part texture, and part cream cheese frosting.
For this version, we have your red color, of course, then the moist, chewy, velvety texture from the brownie batter. Instead of cream cheese frosting, though, I just went ahead and incorporated cheesecake. That way, you get all the flavors you want from red velvet cake in one delicious bite.
HOW CAN I CUSTOMIZE THESE RED VELVET CHEESECAKE BITES?
As there are many variations on red velvet cake including this one, I think that you should feel free and customize it to your liking (and then report back to me what you made, because I love this in all forms!). Some other ways I’ve made these bites include:
- As bars! The ingredients are the same, but instead of making bites, pour the batter as directed in a greased and parchment lined baking sheet or baking pan. (Remember though, the smaller the pan, the thicker the bar, and the longer they will have to cook.)
- As full-sized treats. If you don’t want to mess around with bites and want the whole dessert, make as instructed in a regular muffin tin instead of a mini one.
- If red isn’t your thing (or someone is allergic to red dye), leave it out. You’ll still have all the velvety and cheesecake parts without the red and that is just as delicious!
- Top with mini chocolate chips to aid in the “mini” theme. Right before you put them in the freezer, sprinkle 4-5 mini chips on top and press down slightly. Then freeze as instructed.
- Top with mini chocolate chips right out of the oven and let them melt. Help them along with a toothpick or small knife if needed. Now, you’ve added an extra layer of chocolatey goodness to your bites.
- You could also just as easily make the brownie batter from a box if you are in a hurry or don’t have some of the brownie ingredients on hand. I won’t tell.
- 2 large eggs
- 1/2 cup butter, melted
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 1 Tablespoon red food coloring
- 3/4 teaspoon vinegar
- 3/4 cup flour
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
- whipping cream and white chocolate shavings for topping, optional
- Preheat oven to 350 degrees and line a muffin tin with 12 paper cupcake liners.
- In a small bowl whisk eggs and set aside. In a large bowl combine melted butter, sugar, vanilla, cocoa, powder, salt, red food coloring, and vinegar and mix well. Mix in whisked eggs. Stir in flour until just incorporated. Spoon into prepared cupcake liners being sure to reserve about 3 tablespoons of the batter for later.
- In a medium bowl cream together cream cheese and sugar. Beat in egg yolk and vanilla on high speed for 2-3 minutes until mixture is smooth. Spoon cheesecake filling into the cupcake liners on top of the brownie batter.
- Drop about 1/2-1 teaspoon of brownie batter on top of the cheesecake layer and use a toothpick to gently create a swirl.
- Bake for 14-16 minutes until cheesecake is almost set (it should still wiggle a bit when the pan is jostled and the edges and top should not be browned) then allow to cool in the muffin tin for 15-20 minutes before transferring to fridge or freezer to chill. Once chilled, store in airtight container in the fridge up to 3 days before serving cold topped with whipped cream and chocolate shavings if desired.
I adapted this recipe from red velvet cheesecake bars created by the beautiful Sally of Sally'sBakingAddiction.com.