Description
Delicious bite-sized red velvet cheesecake treats with a rich cocoa base and creamy cheesecake filling.
Ingredients
Scale
- 1 cup all-purpose flour
- ¼ cup + 1 tablespoon unsweetened cocoa powder
- ¾ cup salted sweet cream butter, melted and cooled
- 1¼ cups granulated sugar
- 1 tablespoon red gel food color
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature and beaten
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
Instructions
- Preheat the oven to 350°F. Spray a mini muffin pan with nonstick cooking spray. Set aside.
- Whisk flour and cocoa powder in a small bowl. Set aside.
- In a medium bowl, whisk melted butter, sugar, red food color, vanilla, and eggs.
- Stir in the flour mixture until just combined. Do not overmix.
- Beat cream cheese in a separate bowl for 1 minute.
- Add sugar and vanilla, then mix for 1-1½ minutes until smooth.
- Mix in egg yolk until no streaks remain.
- Transfer cheesecake mixture to a piping or ziplock bag.
- Add 1 tablespoon red velvet base to each muffin cup.
- Pipe 2 teaspoons cheesecake filling into the center of each base.
- Bake for 8-9 minutes. Cool for 20-30 minutes before removing from the pan.
Notes
- Use room temperature ingredients for best results.
- Do not overmix the batter to keep the texture light.
- Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg