Name: Red Velvet Cheesecake Bites
Ingredients: 1 ½ cups all-purpose flour: This forms the base of the red velvet cake, providing structure.; 1 tsp baking powder: Helps the cake rise and become fluffy.; ¼ tsp baking soda: Works with the vinegar to enhance leavening.; ¼ tsp salt: Balances sweetness and enhances overall flavor.; 1 tbsp cocoa powder: Adds a subtle chocolate flavor that complements the red velvet.; ½ cup unsalted butter, softened: Introduces richness and moisture to the cake.; 1 cup granulated sugar: Sweetens the cake and contributes to its texture.; 2 large eggs: Provide moisture and act as a binding agent.; 1 tsp vanilla extract: Enhances flavor with its aromatic sweetness.; 1 tbsp white vinegar: Reacts with baking soda to help the cake rise and adds a tangy flavor.; 1 oz red food coloring: Gives the cake its signature red hue.; ½ cup buttermilk: Adds moisture and acidity, making the cake tender.; 8 oz cream cheese, softened: The creamy base for the filling, providing a rich, smooth texture.; ¼ cup powdered sugar: Sweetens the filling while helping to maintain its texture.; 1 tsp vanilla extract: Adds depth of flavor.; ¼ cup heavy cream: Makes the filling light and fluffy, enhancing its creaminess.; ½ cup melted white chocolate (optional): For a decorative and sweet drizzle, adding a touch of elegance.; ¼ cup red velvet crumbs (from baked cake): Used to coat the cheesecake bites, adding wonderful texture and flavor.

Description

Delight in Red Velvet Cheesecake Bites—rich, creamy cheesecake in a bite-sized red velvet crust for a perfect, irresistible treat.

Ingredients

Scale

1 ½ cups all-purpose flour: This forms the base of the red velvet cake, providing structure.
1 tsp baking powder: Helps the cake rise and become fluffy.
¼ tsp baking soda: Works with the vinegar to enhance leavening.
¼ tsp salt: Balances sweetness and enhances overall flavor.
1 tbsp cocoa powder: Adds a subtle chocolate flavor that complements the red velvet.
½ cup unsalted butter, softened: Introduces richness and moisture to the cake.
1 cup granulated sugar: Sweetens the cake and contributes to its texture.
2 large eggs: Provide moisture and act as a binding agent.
1 tsp vanilla extract: Enhances flavor with its aromatic sweetness.
1 tbsp white vinegar: Reacts with baking soda to help the cake rise and adds a tangy flavor.
1 oz red food coloring: Gives the cake its signature red hue.
½ cup buttermilk: Adds moisture and acidity, making the cake tender.

For the cheesecake filling, we will need:

8 oz cream cheese, softened: The creamy base for the filling, providing a rich, smooth texture.
¼ cup powdered sugar: Sweetens the filling while helping to maintain its texture.
1 tsp vanilla extract: Adds depth of flavor.
¼ cup heavy cream: Makes the filling light and fluffy, enhancing its creaminess.

For the coating, you’ll require:

½ cup melted white chocolate (optional): For a decorative and sweet drizzle, adding a touch of elegance.
¼ cup red velvet crumbs (from baked cake): Used to coat the cheesecake bites, adding wonderful texture and flavor.

Instructions

Make the Cake: Preheat your oven to 350°F (175°C) and grease a 9×9-inch pan. In a medium-sized bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, ¼ tsp salt, and 1 tbsp cocoa powder until well combined. In a separate large mixing bowl, cream together ½ cup unsalted butter and 1 cup granulated sugar until the mixture is light and fluffy. Add in 2 large eggs, 1 tsp vanilla extract, 1 tbsp white vinegar, and 1 oz red food coloring, mixing until thoroughly blended. Gradually add the dry mix to the wet mixture, alternating with ½ cup buttermilk, starting and ending with the dry ingredients. Mix until the batter is smooth.
Bake the Cake: Pour the batter into the greased pan and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
Prepare the Cheesecake Filling: In a mixing bowl, beat together 8 oz softened cream cheese, ¼ cup powdered sugar, and 1 tsp vanilla extract using a hand mixer or stand mixer, until smooth. Gradually add ¼ cup heavy cream and continue mixing until the mixture becomes light and fluffy, resembling whipped cream.
Assemble the Bites: Once the cake has cooled, crumble it into fine pieces in a large bowl. Roll the cheesecake filling into bite-sized balls, about 1 inch in diameter. Dip these balls into the crumbled red velvet cake, coating them evenly.
Optional Topping: If desired, melt ½ cup white chocolate in a microwave-safe bowl in 20-second intervals, stirring in between, until fully melted. Drizzle the melted chocolate over the coated cheesecake bites for a stunning presentation.
Chill and Serve: Place the finished bites on a plate or in a container and refrigerate for at least 1 hour to set. Serve them cold and enjoy these creamy, dreamy delights!