Description
Lush, mini red velvet cakes filled with creamy cheesecake centers—bite-sized indulgence perfect for summer parties and sweet cravings.
Ingredients
Units
Scale
- 1 cup red velvet cake mix
- 1/4 cup vegetable oil
- 1 egg
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin pan.
- Mix cake mix, oil, and egg until a soft dough forms.
- In a separate bowl, blend cream cheese, powdered sugar, and vanilla until smooth.
- Scoop 1 tablespoon of dough into each muffin cup, press to create an indent.
- Spoon 1 teaspoon of cheesecake filling into each.
- Bake for 10–12 minutes. Cool before serving.
Notes
- Chill cream cheese slightly for easier handling.
- Use a small cookie scoop for even portions.
- Store in refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 9g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
