Red Velvet Cheesecake Bites

5 from 8 votes

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!

Prep Time15

Cook Time15

Chill time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Author: Tiffany Azure

Ingredients

2 eggs
1/2 cup butter melted
1 cup sugar
2 teaspoons vanilla
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
1 tablespoon red food coloring
3/4 teaspoon vinegar
3/4 cup flour

Cheesecake Layer

8 ounces cream cheese softened
1/3 cup sugar
1/2 teaspoon vanilla
1 egg yolk
whipping cream and white chocolate shavings for topping optional

Instructions

Preheat oven to 350 degrees and line a mini 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.

Notes

Store in airtight container in fridge up to five days.

Nutrition