Creamy Red Velvet Cheesecake Bites

Ingredients

• 1 ½ cups crushed graham crackers
• ½ cup unsweetened cocoa powder
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• ½ cup sour cream
• 1 tsp vanilla extract
• 2 large eggs
• 1 tbsp all-purpose flour
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 325°F (160°C) and line a 9x9 inch baking pan with parchment paper for easy removal.
2. In a large mixing bowl, combine the crushed graham crackers, cocoa powder, granulated sugar, melted butter, vanilla extract, and red food coloring. Mix well until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake in the preheated oven for about 10 minutes, or until set and just firm. Remove and let cool completely before adding the filling.
4. In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the sour cream, vanilla extract, eggs, and flour. Mix until just combined.
5. Pour the cheesecake filling over the cooled red velvet crust. Smooth the top with a spatula.
6. Bake in the oven for 25-30 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional 10 minutes.
7. Remove from the oven and allow to cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
8. In a mixing bowl, beat the softened cream cheese and butter until creamy and fluffy. Gradually add the powdered sugar, vanilla, and salt, mixing until smooth.
9. Once the cheesecake is fully chilled, evenly spread the cream cheese frosting over the top.
10. Carefully lift the cheesecake out of the pan using the parchment paper. Cut into small squares or bites for serving.

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