Red Velvet Cheesecake Bites (Printable)

Bite-sized red velvet brownies with creamy cheesecake swirls offer a rich, indulgent snack.

# What you'll need:

→ Red Velvet Brownie Batter

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→ Cheesecake Swirl

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# Directions:

01 - Preheat oven to 350°F. Line a 24-cup mini muffin tin with paper liners or lightly grease each cup.
02 - In a medium bowl, whisk together melted butter and sugar until smooth. Beat in egg, vanilla, and red food coloring until fully combined.
03 - Sift in flour, cocoa powder, and salt. Gently fold until just combined. Do not overmix.
04 - In a separate bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla; mix until creamy and lump-free.
05 - Spoon about 1 tablespoon of red velvet batter into each muffin cup. Top with 1 teaspoon of cheesecake mixture. Swirl gently with a toothpick or skewer for a marbled effect.
06 - Bake for 22–25 minutes, or until the centers are just set and the edges pull slightly away from the sides.
07 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

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  • They look impressive but come together in under an hour
  • The cheesecake swirl keeps every bite impossibly moist
  • Perfect portion control means you can eat two without guilt
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  • Room temperature ingredients are nonnegotiable here, cold cream cheese creates lumps that ruin the swirl
  • Underbaking is better than overbaking, these continue cooking as they cool and you want them fudgy not dry
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  • Use a small cookie scoop for the red velvet batter, it is faster and more consistent than spoons
  • Freeze undecorated bites for up to a month, then thaw and garnish before serving

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