Happy Happy Friday y’all!!! Here we have another repost of a personal favorite of mine. These are absolutely delicious and not to mention a whole lot of fun. Have a wonderful day and thanks so much for stopping by!!!
Happy Monday everyone!! I am so excited to share today’s recipe with y’all…because more mini food! These maybe mini bites of awesome but they’re certainly not lacking in the wow factor in taste or looks.
Red velvet is always such a beautiful deep red color with a subtle chocolaty sweetness, and this time I added a little cheesecake swirl, yum, yum, yummy y’all. I will say that these delicious little bites were just slightly more time consuming than a plain ole’ sheet cake or cupcakes, but so worth it!
These are so perfectly hand held and nomable, moist (can we please invent a better word?), soft with just enough sweetness, and sooo pretty.
Yes, I know, I used a cake mix which is technically cheating, but I think the amount of work it took to make the cheesecake mix that’s dramatic I know and then how I slaved away also, dramatic swirling the red velvet & cheesecake together earned me the right to use a cake mix 🙂 Have a wonderful start to your week, and I hope you get a chance to make these delicious mini bites of Heaven.
First…cake mix, eggs, water, oil…
all mixed up, look how yummy…
now for the cheesecake mix, cream cheese…
all whipped up, time for eggs and sugar…
all mixed up…
a little red velvet mix & a little cream cheese mix…
now a little more red velvet…
swirl them all up…
all swirled…
look how pretty they bake up…
yummies!!!
- 1 Box of Red Velvet Cake Mix
- 3 Large Eggs.
- 1 Cup of Water.
- 1/3 Cup of Vegetable Oil.
- 2 (12 Count) Mini Muffin Tins.
- 1 (8 Ounce) Package of Cream Cheese, Softened.
- 3 Tablespoons of Granulated Sugar.
- 1/2 Teaspoon of Vanilla.
- 1 Large Egg Yolk.
- Preheat the oven to 350 degrees F.
- With a handheld or stand mixer with paddle attachment place your cake mix, eggs, water and vegetable oil in your bowl, mix all ingredients until smooth, set aside.
- With a handheld or stand mixer with paddle attachment cream your cream cheese until smooth, then add your sugar, vanilla and egg yolk mixing all ingredients together until well incorporated, set aside.
- Spray your mini muffin tins liberally with bakers spray.
- Spoon 3/4 of a tablespoon of red velvet batter into your muffin pan.
- Then spoon 1 1/2 teaspoons of cheesecake mixture on top of your red velvet batter.
- Then place 1 teaspoon of red velvet batter on top of your cheesecake mixture.
- Using a toothpick, swirl the red velvet batter and cheesecake batter together.
- Bake for 12-14 minutes (I took mine out at 14) or until the cheesecake is fully baked.
- Let cool completely.
Hi Holly,
I came across your coconut cream pie recipe. It sounds wonderful. The custard reminds me of a banana cream pie recipe I have. I make it in the microwave. Add all ingredients to the vanilla into a microwave safe bowl. Cook on high about 4 minutes, stir. Continue cooking at 15 to 30 sec intervals until it thickens like pudding. With my banana pie recipe I add vanilla and butter at this stage and cool before assembling with bananas and whipped cream. I use a cookie crust. Hilde
Thank you so much! your recipe sounds wonderful!