Description
Chewy red velvet bites with a creamy cheesecake center perfectly sized for Valentine’s Day or any celebration. Quick to bake and irresistibly smooth.
Ingredients
1 cup all-purpose flour
¼ cup plus 1 tablespoon unsweetened cocoa powder
¾ cup salted sweet cream butter, melted and cooled
1¼ cups granulated sugar
1 tablespoon red gel food coloring
2 teaspoons pure vanilla extract
2 large eggs, room temperature and beaten
8 ounces cream cheese, softened
¼ cup granulated sugar (for filling)
1 teaspoon pure vanilla extract (for filling)
1 large egg yolk
Instructions
1. Preheat oven to 350°F and spray a mini muffin pan with nonstick spray.
2. In one bowl, whisk together flour and cocoa powder.
3. In another bowl, whisk melted butter, sugar, food coloring, vanilla, and eggs.
4. Stir dry mixture into wet mixture until just combined.
5. In a separate bowl, beat cream cheese until smooth, then mix in sugar and vanilla.
6. Add egg yolk and mix until streak-free.
7. Fill each muffin cup with 1 tablespoon of red velvet batter.
8. Pipe about 2 teaspoons of cheesecake filling into the center of each.
9. Bake for 8–9 minutes.
10. Let cool in the pan for 20–30 minutes, then transfer to a wire rack to cool fully.
Notes
Use cream cheese at room temperature to prevent lumps.
For cleaner cheesecake filling placement, use a rounded ½ teaspoon to gently press into the batter before piping.
Lightly oil the spoon to prevent sticking.
Spray cookie scoop with nonstick spray for easier batter portioning.
Dutch cocoa can replace regular cocoa.
Optional: create swirl designs with a toothpick.
Check doneness early, as oven temperatures vary.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Valentine's Day Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon scoop per bite
- Calories: 93
- Sugar: 7g
- Sodium: 46mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 27mg