Ingredients
Scale
- 1 box (15.25 oz) Red Velvet Cake Mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- Red food coloring (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
- Step 2: In a large bowl, combine the red velvet cake mix, vegetable oil, and eggs. If desired, add a few drops of red food coloring for a more vibrant color. Mix until well combined.
- Step 3: In a separate bowl, beat together the softened cream cheese and granulated sugar until smooth. Stir in the vanilla extract and mini chocolate chips.
- Step 4: Fill each mini muffin liner about 2/3 full with the red velvet cake batter. Then, place a small dollop of the cream cheese mixture on top of each.
- Step 5: Bake for 15-18 minutes, or until a toothpick inserted into the cake portion comes out clean.
- Step 6: Let the cheesecake bites cool completely in the muffin tin before removing and serving. Store in the refrigerator.
Notes
- Keep these bites chilled in an airtight container for up to 3 days to maintain their creamy texture.
- For a warm, gooey treat, microwave a bite for about 5-10 seconds; be careful not to overheat.
- Present these delightful bites on a tiered platter with fresh raspberries for an elegant touch.
- Don't overmix the cake batter; a gentle stir ensures a tender, moist crumb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American