Ingredients
Scale
(Makes 24 bites)
For the crust (optional but recommended):
- ½ cup (50g) chocolate graham cracker or Oreo crumbs
- 1 tbsp unsalted butter, melted
For the cheesecake filling:
- 16 oz (450g) full-fat cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup (60ml) sour cream or heavy cream
For the red velvet swirl:
- 2 tbsp all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 2 tbsp milk
- 1–2 tsp red food coloring (gel preferred for vibrant color)
For topping (optional):
- Melted white chocolate
- Cream cheese glaze (powdered sugar + cream cheese + milk)
- Crushed red velvet cake crumbs
Instructions
- Prep: Preheat oven to 325°F (165°C). Line a 24-cup mini muffin tin with paper liners or grease well.
- Crust (optional): Mix crumbs and butter; press ½ tsp into each cup. Bake 5 min. Cool.
- Make base filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Divide batter in half.
- Make red velvet batter: To one half, whisk in flour, cocoa powder, milk, and red food coloring until smooth.
- Fill cups: Alternate spooning plain and red velvet batter into each cup (about 1½ tsp total per cup). Use a toothpick to gently swirl.
- Bake 18–22 minutes until centers are just set (edges may puff slightly).
- Cool in pan 10 min, then transfer to wire rack. Chill at least 2 hours (best overnight).
- Drizzle with white chocolate or cream cheese glaze before serving.
Prep Time & Nutrition (per bite):
Prep Time: 20 min | Cook Time: 20 min | Total Time: 2+ hr (chill)
Servings: 24 | Calories: 90 | Net Carbs: 7g | Fats: 6g | Protein: 2g
Servings: 24 | Calories: 90 | Net Carbs: 7g | Fats: 6g | Protein: 2g