Dish Introduction
These Red Velvet Cheesecake Bites are a luxurious treat that combines the richness of red velvet cake with the creaminess of cheesecake. Each bite is a masterpiece of flavor and texture, making them perfect for special occasions or simply indulging your sweet cravings.
The dessert starts with a red velvet cake crumb crust, offering a delightful contrast to the creamy cheesecake filling. The addition of cocoa powder and red food coloring gives it that iconic red velvet hue and flavor. Topped with a dollop of whipped cream and a sprinkle of red velvet cake crumbs, these mini cheesecakes are a sophisticated and delectable dessert that will leave a lasting impression.
Recipe
Ingredients:
- 1 1/2 cups red velvet cake crumbs (from about 4 red velvet cupcakes)
- 1/4 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup cocoa powder
- 1/4 cup milk
- Red food coloring (as needed)
Optional Toppings:
- Whipped cream
- Red velvet cake crumbs
Directions:
- Preheat your oven to 325°F (160°C). Line a standard muffin tin with paper liners.
- In a mixing bowl, combine the red velvet cake crumbs and melted butter. Mix until the crumbs are evenly coated with butter.
- Press about a tablespoon of the red velvet crumb mixture into the bottom of each muffin liner, creating a firm crust.
- In another mixing bowl, beat the softened cream cheese until it becomes smooth and creamy.
- Add the granulated sugar and vanilla extract to the cream cheese and beat until well combined.
- Add the sour cream and continue to beat until the mixture is smooth.
- Add the eggs one at a time, beating just until each egg is incorporated.
- In a separate bowl, mix the cocoa powder and milk until smooth. Add this mixture to the cream cheese mixture and mix until fully incorporated.
- Add red food coloring as needed to achieve your desired shade of red.
- Spoon the red velvet cheesecake mixture over the crusts in the muffin tin, filling each liner nearly to the top.
- Bake in the preheated oven for about 20-25 minutes, or until the edges are set but the centers are slightly jiggly.
- Remove from the oven and let the mini cheesecakes cool in the muffin tin for 10 minutes.
- After cooling, transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours or until fully chilled.
Optional Toppings:
- Just before serving, top each mini red velvet cheesecake with a dollop of whipped cream and a sprinkle of red velvet cake crumbs for a touch of elegance.
Prep Time: 20 minutes
Baking Time: 20-25 minutes
Chilling Time: 2 hours
Total Time: 2 hours 45 minutes
Yields: 12 mini cheesecakes