Have you ever tried the Red Velvet Cheesecake from The Cheesecake Factory? If you have, you know that it is nothing but four layers of decadent deliciousness.
The other day I had a craving for a slice and, unfortunately, the closest location is about an hour and a half away. I knew that this was one craving that would go unanswered. Thus, I took matters into my own hands and decided to make my own version: a much smaller, BITE-SIZE version. Just large enough so every single one gets the cheesecake and red velvet sensation but not too big so as to leave you just satisfied (and not overstuffed).
Red Velvet Cake
- I cheated here and used a box of (Duncan Hines) red velvet cake mix
- Bake according to directions on box (use a 9 x 13 pan)
- Put in fridge to chill once cake is completely cool (this helps with slicing)
Cheesecake ***note, there is NO crust in this recipe
- Five 8 oz bars (2 ½ pounds) of cream cheese, softened
- ½ tsp. vanilla
- 1-½ cups sugar
- 4 eggs
- 1 cup sour cream
- ½ tsp. course salt
- Preheat oven to 375 degrees.
- Using electric mixer, beat cream cheese until it has a fluffy consistency. Gradually incorporate sugar until fluffy.
- Add vanilla and salt.
- Beat in eggs, one at a time. Make sure each egg is fully incorporated before adding the next.
- Finally, beat in sour cream.
- Grease your 9 x 13 pan and pour in filling. Bake until center is set for about 1-¾ hours. Let cool for 15-20 minutes then run knife around edge and let cool completely. Once cool put in the fridge to chill.
Cream Cheese Whipped Cream
- 4 ounces cream cheese, softened
- 3 Tbsp. Sugar
- ½ tsp. vanilla extract
- 1 cup heavy cream
- Using electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth (about 30 sec). With mixer running, add cream until stiff peaks form (about 2 minutes).
Assembly of Red Velvet Cheesecake Bites
- For red velvet cake- use cake leveler (or long knife) to level the top of the cake. Then use leveler to slice cake in half horizontally (length wise). You should now have 2 large rectangles of the cake.
- Use biscuit cutter (I used the medium and smallest sizes) to make bite-sized cutouts. You should have the same number of cutouts for both layers of cake.
- For cheesecake- use medium and small cutouts to make bite-sized cutouts. Once these are cut out, slice horizontally so that they’re in two pieces (a top and bottom).
- Assemble the cutouts by stacking one layer of cheesecake, one layer of red velvet, one layer of cheesecake, one layer of red velvet.
- Top with your favorite frosting or in this case, cream cheese whipped cream (my favorite because it tastes rich yet it’s still light and fluffy) with a piping bag.
- Ta-da! A sweet treat that everyone is sure to love!