Ingredients
Scale
For the crust (optional):
- ½ cup graham cracker crumbs or Oreo crumbs
- 2 tbsp melted butter
For the filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg + 1 yolk, room temperature
- ½ tsp vanilla extract
- 2 tbsp all-purpose flour
- 2–3 tbsp red food coloring (gel recommended for vibrant color)
- 1 tsp white vinegar
- ½ tsp cocoa powder
For the topping:
- 4 oz (115g) cream cheese, softened
- 2 tbsp powdered sugar
- 1 tbsp heavy cream or milk
- Optional: whipped cream, red velvet crumbs, or fresh berries
Instructions
- Prep: Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners or grease well.
- Make crust (optional): Mix crumbs and melted butter. Press 1 tsp into each cup.
- Make red velvet batter: In a bowl, beat cream cheese and sugar until smooth. Add egg + yolk, vanilla, and flour; mix until just combined. In a small bowl, whisk food coloring, vinegar, and cocoa. Fold into batter.
- Make plain cheesecake topping: Beat topping ingredients until smooth.
- Assemble: Fill each cup halfway with red velvet batter. Add ½ tsp plain batter on top. Swirl gently with a toothpick.
- Bake 18–22 minutes, until centers are just set (edges may puff slightly).
- Cool completely, then chill at least 2 hours (or overnight).
- Top with whipped cream or extra swirls before serving.
💡 Pro Tips:
– Room-temperature ingredients prevent cracking.
– For gluten-free: Use GF cookie crumbs and GF flour.
– Freeze unbaked bites for up to 1 month; thaw before baking.
Prep Time & Nutrition (per bite, makes 24):
Prep Time: 20 min | Cook Time: 20 min | Chill Time: 2+ hr | Total Time: 2 hr 40 min
Servings: 24 | Calories: 90 | Net Carbs: 6g | Fats: 7g | Protein: 2g
Servings: 24 | Calories: 90 | Net Carbs: 6g | Fats: 7g | Protein: 2g