Description

These Red Velvet Cheesecake Bites are the perfect mini dessert for any occasion! They have a rich red velvet crust with a creamy cheesecake center, all topped with a drizzle of white chocolate. These bite-sized treats are easy to make and perfect for parties, holidays, or whenever you need a little indulgence.

Ingredients

Units Scale

For the Red Velvet Base:

1 1/2 cups crushed red velvet cake (about 4 cupcakes or 1/2 of an 8-inch cake)
2 tablespoons unsalted butter, melted

For the Cheesecake Filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg

For the Topping:

1/2 cup white chocolate chips, melted
Red and white sprinkles (optional)

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Instructions

Preheat & Prep: Preheat oven to 325°F (163°C). Line a mini muffin tin with paper liners or grease well.
Make the Red Velvet Base:
- In a bowl, mix the crushed red velvet cake with melted butter until combined.
- Press about 1 teaspoon of the mixture into each mini muffin cup.
Prepare the Cheesecake Filling:
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract and egg, mixing until just combined.
Assemble & Bake:
- Spoon cheesecake batter over the red velvet base, filling each cup about ¾ full.
- Bake for 12-15 minutes, or until the cheesecake is set but slightly jiggly in the center.
Cool & Chill:
- Let them cool in the pan for 10 minutes, then transfer to a wire rack.
- Chill in the refrigerator for at least 2 hours.
Decorate:
- Drizzle with melted white chocolate and top with sprinkles if desired.
Serve & Enjoy!
- Keep refrigerated until ready to serve.

Notes

You can use store-bought or homemade red velvet cake.
For extra richness, add ½ teaspoon cocoa powder to the red velvet base.
Store in an airtight container in the fridge for up to 5 days.