Dessert

Mini Red Velvet Cheesecake Bites Recipe

BySimon Carel January 24, 2026January 24, 2026

Introduction

These Mini Red Velvet Cheesecakes are the perfect bite-sized dessert for any occasion. Combining the rich flavor of red velvet cake with creamy cheesecake, they are both visually stunning and delectably moist. Easy to make and sure to impress, these treats are a delightful twist on classic cheesecake.

A pile of small round red velvet cream cheese brownies sits on a white plate. Each brownie has two layers: a soft, dark red outer cake with a smooth, creamy white center swirled with light red streaks. The brownies vary slightly in shape, some showing more swirled cream on top, others more on the side. In the background, a glass of milk with a black and white striped straw and more stacked brownies on a white plate can be seen, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tablespoon unsweetened cocoa powder
¾ cup salted sweet cream butter, melted and cooled
1¼ cups granulated sugar
1 tablespoon red gel food color (Sunny Side Up Bakery brand recommended)
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

Step 1: Preheat the oven to 350°F. Spray a mini muffin pan with nonstick cooking spray and set it aside.
Step 2: In a small mixing bowl, whisk together the flour and unsweetened cocoa powder. Set this dry mixture aside.
Step 3: In a medium mixing bowl, combine the melted butter, granulated sugar, red gel food color, vanilla extract, and beaten eggs. Whisk until fully blended.
Step 4: Gently stir the flour and cocoa mixture into the wet ingredients until just combined. Avoid overmixing for a tender crumb.
Step 5: In a separate medium bowl, beat the softened cream cheese on medium-high speed with a handheld mixer for 1 minute until smooth.
Step 6: Add the sugar and vanilla extract to the cream cheese, mixing for another 1 to 1½ minutes until well combined.
Step 7: Mix in the egg yolk just until no yellow streaks remain.
Step 8: Transfer the cheesecake filling into a disposable piping bag or a quart-size ziplock bag.
Step 9: Spoon 1 tablespoon of the red velvet batter into each prepared muffin cup.
Step 10: Snip the tip of the piping or ziplock bag and pipe about 2 teaspoons of the cheesecake filling into the center of the red velvet batter in each cup.
Step 11: Bake for 8 to 9 minutes. Remove from oven and let cool in the pan for 20 to 30 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and best flavor.
If you don’t have red gel food coloring, you can use liquid food coloring, but use less to avoid thinning the batter.
For a festive touch, sprinkle mini chocolate chips or edible glitter on top before baking.
Let the cheesecakes chill in the refrigerator for at least 1 hour before serving to enhance firmness and flavor.

Storage

Store cooled mini cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 1 month. Thaw overnight in the fridge before serving. Reheat slightly to soften if desired.

How to Serve

A white plate is filled with a pile of small, round red velvet cream cheese brownies, each about two layers thick. The outer layer is dark red with a soft, cake-like texture, and the center has a swirl of creamy white and light pink cream cheese filling, creating a marbled effect. Some brownies are stacked on top of each other, showing their thick sides and round tops with smooth cream cheese centers. In the background, there is a white marbled surface and another white plate with more brownies is slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, these cheesecakes can be prepared a day in advance and stored in the refrigerator. For best texture, bring them to room temperature before serving or chill directly and serve cold.

Do I need a special pan to make these?

A mini muffin pan is ideal for these bite-sized treats. It helps maintain the shape and portion size, but you could use a mini tart pan or silicone molds if preferred.