Indulge in these rich, creamy bites bursting with flavor!

🧁 1 cup all-purpose flour (120g)

🧁 ¼ cup + 1 tablespoon unsweetened cocoa powder (30g)

🧁 ¾ cup salted sweet cream butter, melted and cooled (170g)

🧁 1¼ cups granulated sugar (250g)

🧁 1 tablespoon red gel food color

🧁 2 teaspoons pure vanilla extract

🧁 2 large eggs, room temperature and beaten

🧁 8 ounces cream cheese, softened (225g)

🧁 ¼ cup granulated sugar (50g)

🧁 1 teaspoon pure vanilla extract

🧁 1 large egg yolk

1. Preheat oven to 350°F (175°C) and spray a mini muffin pan with nonstick spray.

2. In a bowl, whisk together flour and cocoa powder.

3. In another bowl, mix melted butter, sugar, food color, vanilla, and eggs.

4. Stir in the flour mixture until just combined.

5. Beat cream cheese until smooth, then mix in sugar, vanilla, and egg yolk.

6. Fill mini muffin pans with 1 tablespoon of red velvet base, then add 2 teaspoons of cheesecake filling.

7. Bake for 8-9 minutes, cool for 20-30 minutes, then transfer to a wire rack.