Mini Red Velvet Cheesecake featured image
Mini Red Velvet Cheesecakes are the best bite-size solution when you don't want to bake a full-sized cake or worry about a water bath. A moist, velvety base with a creamy, silky middle, these treats are quick and easy to make for Christmas, Valentine's Day, or after dinner dessert.
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Table of Contents
  1. Red Velvet Mini Cheesecake Bites
  2. Why We Love This Mini Red Velvet Cheesecake Recipe
  3. Ingredients for Mini Red Velvet Cheesecake Bites
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Mini Red Velvet Cheesecakes
  7. Tip From Our Recipe Developer
  8. Storage Tips for Mini Cheesecakes
  9. Frequently Asked Questions
  10. Other Easy Dessert Recipes
  11. Red Velvet Cheesecake Bites Recipe

Mini Red Velvet Cheesecakes are filled with the same flavors as a full-sized cheesecake, but these bites have a moist, chewy brownie batter base that’s quickly baked with a creamy cheesecake mixture in the middle.

It is easy to prepare a big batch of perfectly portioned desserts in mini muffin pans (no springform pan or water bath to worry about).

mini red velvet cheesecake bites hero image

Red Velvet Mini Cheesecake Bites

Our easy Mini Red Velvet Cheesecakes can be made in 20 minutes!

These mini cheesecakes are the cutest bite-sized date night dessert, romantic-red Valentine’s Day confection, or Christmas-colored mini cheesecake, baked in a fraction of the time it takes for its full cheesecake counterpart.

The smooth and silky cheesecake filling is piped right into the middle of the batter so that all the flavors of a classic red velvet cake are baked into each and every bite.

Why We Love This Mini Red Velvet Cheesecake Recipe

  • Quick and easy to make.
  • Only uses a handful of ingredients.
  • Delicious red velvet mini desserts are dyed bright red to resemble red velvet cupcakes.
  • Instead of a cream cheese frosting, a cheesecake filling is baked right into the base.
  • Perfectly portable for Christmas parties, holiday celebrations, Valentine’s Day dinners, or an any-occasion treat.

Other Easy Cheesecake Recipes

mini red velvet cheesecake bites ingredients

Ingredients for Mini Red Velvet Cheesecake Bites

  • All-purpose flour: You can also use all-purpose gluten-free flour to make this a GF dessert.
  • Unsweetened cocoa powder
  • Salted sweet cream butter
  • Granulated sugar
  • Red gel food color: I used the Sunny Side Up Bakery brand of red food coloring.
  • Pure vanilla extract
  • Eggs
  • Cream cheese

Substitutions and Additions

  • Bake As Bars: Instead of making mini bites, you can pour the batter into a greased and parchment paper-lined baking pan and bake your red velvet cheesecake as bars. Keep in mind that cook times will vary depending on the size of your pan.
  • Remove The Red: If you prefer not to use the red food coloring, you can leave it out. You’ll still have a velvety, moist, soft-baked base and creamy cheesecake filling, but just without the red color.
  • Make Chocolate Chip Cheesecake: Feel free to add mini chocolate chips to the cheesecake filling for extra chocolate flavor.
mini red velvet cheesecake bites on the plate
  • Mini muffin pan
  • Mixing bowls
  • Whisk
  • Handheld mixer
  • Piping bag or quart-size ziplock bag
cut in half red velvet cheesecake bites
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How to Make Mini Red Velvet Cheesecakes

  1. Make The Dry Mixture: Whisk together the flour and unsweetened cocoa powder and set aside.
  2. Make The Wet Mixture: Whisk together the melted butter, sugar, red food color, vanilla, and eggs.
  3. Make The Base Batter: Add the dry mixture to the wet mixture and mix to combine.
  4. Form The Filling: Beat the cream cheese for 1 minute. Add the sugar and vanilla and mix for another 1-1½ minutes. Add the egg yolk and mix just until no yellow streaks are visible.
  5. Pour In The Pan: Fill each muffin tin with batter and pipe the cheesecake filling into the center of each base.
  6. Bake: Bake at 350 degrees Fahrenheit for 8-9 minutes. Allow the cheesecake bites to cool in the pan for 20-30 minutes, and then transfer them to a wire rack to cool completely.
  7. Serve: Serve and enjoy!

Tip From Our Recipe Developer

  • Make sure to use room-temperature cream cheese so you don’t end up with lumps in your cheesecake mixture.
  • You can use a rounded ½ teaspoon to make a small depression in the red velvet base before piping the cheesecake filling. Be sure to dampen the bowl portion of the measuring spoon with oil to keep it from sticking to the base.
  • Feel free to spray a tablespoon cookie scoop with nonstick spray before scooping the red velvet base into the mini muffin pan.
  • You can substitute unsweetened Dutch cocoa powder for regular unsweetened cocoa powder.
  • You can use a toothpick to make a swirl pattern after you pipe in the cheesecake filling.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cheesecake cups at the lower end of the recommended baking time. 

Storage Tips for Mini Cheesecakes

  • To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • To Freeze: You can freeze the bites for up to 2 months. Allow the bites to thaw overnight in the refrigerator. 
mini red velvet cheesecake bites on the cooling rack

Frequently Asked Questions

Can I make mini cheesecakes in advance?

Yes, you can easily make these mini cheesecakes ahead of time. Once prepared, you can refrigerate them for up to 5 days in advance. Or you can freeze these bites for up to 2 months and thaw them overnight in the fridge before serving. 

Can I use a full-size muffin pan instead of a mini muffin pan?

Yes, you can use a full-sized muffin pan to make regular-sized red velvet cheesecake cupcakes. Keep in mind that the bake time will need to be adjusted due to the larger cheesecakes.

Can I bake the base of my bites using a box of brownie mix?

For these mini cheesecake bites, I recommend following the directions as written. Brownies made from a box often need to be baked before the cheesecake mixture is added. If you are looking for a shortcut recipe using a box of brownie mix, my Brownie Bottom Cheesecake and Cheesecake Brownies are delicious!

stacked up mini red velvet cheesecake bites with cream cheese filling

Other Easy Dessert Recipes

5 from 5 votes
Mini Red Velvet Cheesecake featured image

Red Velvet Cheesecake Bites

Serves — 42
Mini Red Velvet Cheesecakes are the best bite-size solution when you don't want to bake a full-sized cake or worry about a water bath. A moist, velvety base with a creamy, silky middle, these treats are quick and easy to make for Christmas, Valentine's Day, or after dinner dessert.
Prep Time 20 mins
Cook Time 9 mins
Rest Time 30 mins
Total Time 59 mins

Ingredients
  

Red Velvet Base

  • 1 cup all-purpose flour
  • ¼ cup + 1 tablespoon unsweetened cocoa powder
  • ¾ cup salted sweet cream butter melted and cooled
  • cups granulated sugar
  • 1 tablespoon red gel food color I used the Sunny Side Up Bakery brand
  • 2 teaspoons pure vanilla extract
  • 2 large eggs room temperature and beaten

Cheesecake Filling

  • 8 ounces package of 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 it aside.
  • Add the flour and unsweetened cocoa powder to a small mixing bowl. Whisk to combine. Set it aside.
  • Add the melted butter, sugar, red food color, vanilla, and eggs to a medium-sized mixing bowl. Whisk to combine.
  • Stir in the flour mixture. Continue stirring just until the flour mixture is well incorporated. Do not overmix.
  • Add the cream cheese to a separate medium-sized mixing bowl. Use a handheld mixer at medium-high speed to beat the cream cheese for 1 minute.
  • Add the sugar and vanilla. Mix for another 1-1½ minutes until well combined.
  • Add the egg yolk and mix just until no yellow streaks are visible.
  • Add the cheesecake mixture to either a disposable piping bag or a quart-size ziplock bag.
  • Add 1 tablespoon of the red velvet base to the prepared mini muffin pans.
  • Snip the end of the piping bag or ziplock bag off. Squeeze about 2 teaspoons of the cheesecake filling into the center of the red velvet bases.
  • Bake for 8-9 minutes. Remove from the oven and allow the cheesecake bites to cool for 20-30 minutes before removing them from the pan and transferring them to a wire rack to cool completely.

Jenn’s Notes

Servings: 42 – 1 tablespoon scoop bites
Storage:
  • To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • To Freeze: You can freeze the bites for up to 2 months. Allow the bites to thaw overnight in the refrigerator.
Tips:
  • Make sure to use room temperature cream cheese so you don’t end up with lumps in your cheesecake mixture.
  • You can use a rounded ½ teaspoon to make a small depression in the red velvet base before piping the cheesecake filling. Be sure to dampen the bowl portion of the measuring spoon with oil to keep it from sticking to the base.
  • Feel free to spray a tablespoon cookie scoop with nonstick spray before scooping the red velvet base into the mini muffin pan.
  • You can substitute unsweetened Dutch cocoa powder for regular unsweetened cocoa powder.
  • You can use a toothpick to make a swirl pattern after you pipe in the cheesecake filling.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cheesecake cups at the lower end of the recommended baking time.

Video

Nutrition Info

Calories: 93kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 46mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 191IU | Calcium: 9mg | Iron: 0.3mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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