There’s something undeniably captivating about the allure of red velvet, and when it comes to desserts, nothing quite matches the decadence of red velvet cheesecake bites. These delightful treats combine the rich, smooth texture of cheesecake with the subtle cocoa flavor and signature red hue of red velvet cake. When I first made these for my family, I wasn’t entirely sure what to expect, but their reaction was a clear testament to the success of the recipe. The bites disappeared almost as quickly as I laid them out, and the compliments kept rolling in. This recipe has now become a staple in our household for special occasions and impromptu gatherings.
Ingredients
Creating these red velvet cheesecake bites is both a rewarding and straightforward endeavor, provided you have the right ingredients on hand. Here’s what you’ll need:
- 1 and 1/2 cups of crushed chocolate sandwich cookies (such as Oreos)
- 4 tablespoons of unsalted butter, melted
- 2 cups of cream cheese, softened
- 1 cup of granulated sugar
- 1 tablespoon of cocoa powder
- 2 teaspoons of vanilla extract
- 1 tablespoon of red food coloring
- 2 large eggs
- 1/2 cup of sour cream
- 1/4 cup of heavy cream
- A pinch of salt
These ingredients will form the basis of your cheesecake bites, providing the perfect balance of creamy texture and red velvet flavor. Be sure to have them all laid out and ready before you begin, as this will make the process much smoother.
Instructions
Transforming these ingredients into mouthwatering cheesecake bites is a process that requires some patience, but the results are more than worth the effort. Follow these steps:
- Begin by preheating your oven to 325°F (160°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides to help you lift out the cheesecake later.
- In a bowl, combine the crushed chocolate sandwich cookies and melted butter. Mix until the crumbs are well-coated. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the cocoa powder, vanilla extract, and red food coloring, and continue beating until fully combined.
- With the mixer on low speed, add the eggs one at a time, beating just until combined after each addition. Be careful not to overmix, as this can incorporate too much air into the batter, leading to cracks during baking.
- Stir in the sour cream, heavy cream, and a pinch of salt. Pour the cheesecake batter over the prepared crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Once chilled, lift the cheesecake out of the pan using the parchment overhang. Cut into bite-sized squares and serve. Enjoy the indulgent blend of red velvet and cheesecake with every bite!
Nutrition Facts
Each serving size of these red velvet cheesecake bites will vary depending on how large or small you cut them, but generally, this recipe yields around 16 bites. On average, each bite contains approximately 150 calories. This is a moderate indulgence, so feel free to savor them as a special treat rather than a daily snack.
Preparation Time
From start to finish, preparing these red velvet cheesecake bites will take you about 6 hours, including chilling time. The active preparation and baking time is roughly 1 hour, while the remaining time is mostly hands-off, allowing the cheesecake to set in the fridge. While it might seem lengthy, most of this time is waiting for the cheesecake to cool and chill, during which you can go about other activities.
How to Serve
Presentation can elevate the enjoyment of these bites, so consider serving them with a touch of flair. Here are some ideas:
- Arrange them on a decorative platter, perfect for parties and gatherings.
- Drizzle with melted white chocolate or a cream cheese glaze for added sweetness.
- Top with fresh berries, such as raspberries or strawberries, for a burst of color and flavor.
- Sprinkle with a dusting of powdered sugar for a simple yet elegant finish.
- Serve with a dollop of whipped cream on the side for extra indulgence.
Additional Tips
To ensure your red velvet cheesecake bites turn out perfectly, consider these additional tips:
- Use room temperature ingredients: This helps in achieving a smoother batter, which is crucial for cheesecake.
- Be mindful of the mixing: Overmixing can lead to too much air in the batter, causing cracks. Mix just until combined.
- Chill adequately: Ensure the cheesecake is well-chilled before cutting, as this helps it hold its shape.
- Experiment with crusts: While chocolate sandwich cookies are traditional, you can try graham crackers or digestive biscuits for a different flavor profile.
- Store properly: Keep leftovers in an airtight container in the refrigerator for up to five days, or freeze for longer storage.
FAQ Section
- Can I make these cheesecake bites ahead of time?
Yes, these bites can be made a day or two in advance. In fact, they taste even better after chilling overnight, as the flavors have time to meld together.
- Can I use gel food coloring instead of liquid?
Yes, gel food coloring works well and is often more concentrated, so you may need less to achieve the desired red hue. Adjust the amount based on your preference.
- What if I don’t have a 9×9 inch pan?
You can use an 8×8 inch pan instead. The baking time might need slight adjustment, so keep an eye on the cheesecake as it bakes.
- Can I substitute the cream cheese with a lower-fat option?
While you can use lower-fat cream cheese, keep in mind that the texture may be slightly less creamy and rich.
- Is there a way to make these bites gluten-free?
Absolutely, simply substitute the chocolate sandwich cookies with gluten-free cookies for the crust. Ensure all other ingredients are certified gluten-free as well.