Ingredients
Scale
- 8 tablespoons unsalted butter, melted
- 1 cup sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon vanilla extract
- 1 tablespoon red food coloring
- ⅛ teaspoon salt
- ½ teaspoon white vinegar
- 2 large eggs, lightly whisked
- ¾ cup all-purpose flour
- 1 package (8 oz.) cream cheese, softened
- 3 tablespoons sugar
- ½ teaspoon vanilla extract
- 1 large egg yolk
Instructions
- Preheat oven to 350°F and line a mini muffin tin with paper liners.
- Mix melted butter, sugar, cocoa powder, vanilla extract, red food coloring, salt, and vinegar until smooth.
- Whisk in eggs until combined.
- Gently stir in flour until no streaks remain.
- In a separate bowl, beat cream cheese with sugar, vanilla, and egg yolk until smooth.
- Spoon red velvet batter into muffin cups, add cheesecake dollop, swirl gently.
- Bake for 12 minutes or until cheesecake mixture is fully baked.
- Cool in pan 5 minutes before removing.
Notes
- Store in an airtight container in the fridge for 3–5 days.
- Use parchment or wax paper between layers to prevent sticking.
- Avoid freezing to maintain creamy texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian