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Mini Red Velvet Cheesecake Bites

Delightful cheesecake bites that marry the richness of cheesecake with the festive spirit of red velvet cake, perfect for celebrations or cozy evenings.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 2 hours 16 minutes
Servings: 12 bites
Course: Dessert, Snack
Cuisine: Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup crushed chocolate sandwich cookies For the base crust.
  • 3 tablespoons unsalted butter, melted To bind the crumbs.
Cheesecake Filling
  • 8 oz cream cheese, softened Make sure it's at room temperature.
  • ½ cup granulated sugar For sweetness.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 large egg To bind the filling.
  • 1 tablespoon unsweetened cocoa powder For additional chocolate flavor.
  • 1 teaspoon red food coloring gel Adjust for desired color.
  • ½ teaspoon white vinegar Helps create a fluffy texture.
  • ¼ cup sour cream Adds creaminess.
Toppings
  • ½ cup whipped topping or whipped cream For serving.
  • ¼ cup white chocolate chips, melted For drizzling.
  • to taste red velvet cake crumbs For garnish.
Others
  • as needed mini cupcake liners For baking.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and prepare a mini muffin tray lined with cupcake liners.
  2. In a bowl, mix the crushed chocolate sandwich cookies with melted butter to form a crumbly crust.
  3. Press this mixture into each cupcake liner until it's evenly distributed.
Making the Cheesecake Filling
  1. In another bowl, beat the cream cheese and sugar until smooth and creamy.
  2. Add the vanilla extract, egg, cocoa powder, red food coloring, vinegar, and sour cream, mixing well until combined.
  3. Spoon the cheesecake batter into the crusts, filling them about three-quarters full.
Baking
  1. Bake the cheesecake bites for 14-16 minutes until the edges are set but the centers remain soft.
  2. After baking, cool them completely and then refrigerate for at least 2 hours.
Serving
  1. Before serving, drizzle with melted white chocolate, add a dollop of whipped cream, and sprinkle with red velvet crumbs.

Notes

Store in an airtight container in the refrigerator for up to a week. Can be frozen and thawed overnight in the refrigerator before serving. Adjust the amount of red food coloring to your liking. For a twist, try using graham crackers for the crust.