If you’re ready to wow your tastebuds (and your friends) with something sinfully decadent and impossibly cute, let me introduce you to Cheesecake Red Velvet Cupcakes! This ultimate mashup brings together the rich cocoa-laced flair of red velvet and the dreamy creaminess of a cheesecake filling, all in a tidy cupcake package perfect for any celebration—or just because! Trust me, these beauties are swift to make, totally irresistible chilled, and tend to disappear faster than you can say, “Where did they all go?”

Cheesecake Red Velvet Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a pantry full of fancy ingredients to make Cheesecake Red Velvet Cupcakes, just a handful of essentials. Each one plays a vital role in ensuring every bite delivers both classic red velvet charm and creamy cheesecake goodness!

Red velvet cake mix: The base of our cupcakes—rich, tender, and vibrantly red for that signature look and flavor.
Eggs, oil, and water (as listed on the box): These make your cake mix come to life and create that fluffy cupcake crumb.
Cream cheese (8 oz, softened): Essential for the cheesecake swirl—make sure it’s soft for super smooth mixing!
Granulated sugar (1/3 cup): Just a touch to sweeten the cheesecake filling without overpowering it.
Egg (1): Helps the cheesecake layer set up light and creamy inside the cupcakes.
Vanilla extract (1/2 teaspoon): For an aromatic depth that makes the cheesecake mixture extra luscious.
Mini chocolate chips (1/2 cup, optional): Add these for little pockets of melty chocolate in every bite—highly recommended if you’re a chocoholic!
Cupcake liners: Keep your cupcakes from sticking and make cleanup a breeze.
Nonstick spray (if needed): A quick insurance policy, especially if your cupcake liners tend to stick.

How to Make Cheesecake Red Velvet Cupcakes

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F to ensure it’s nice and hot when your cupcakes go in. Line a standard muffin tin with cupcake liners. If your liners are on the thin side or you’re nervous about sticking, give them a light spritz with nonstick spray.

Step 2: Mix Up the Red Velvet Cupcake Batter

In a large bowl, prepare the red velvet cake batter according to the instructions on the box. Typically, this involves combining the cake mix with eggs, oil, and water. Stir until just combined for tender cupcakes—you don’t want to overmix!

Step 3: Make the Dreamy Cheesecake Filling

In a separate bowl, beat the softened cream cheese with the granulated sugar, egg, and vanilla extract until the mixture is impossibly smooth and creamy. An electric mixer makes this step a snap, but a sturdy whisk and a little elbow grease will do the trick if you don’t have one on hand. Don’t skip softening the cream cheese—no one likes lumps!

Step 4: Assemble the Cheesecake Red Velvet Cupcakes

Scoop enough red velvet batter into each cupcake liner to fill them about halfway. Next, drop a generous tablespoon of your cheesecake mixture right into the center of each cup. For an extra twist, sprinkle a few mini chocolate chips over the cheesecake center. These create magical gooey surprises hidden in each bite!

Step 5: Bake to Perfection

Slide the muffin pan into your preheated oven and bake for 18–22 minutes. You’ll know they’re done when a toothpick inserted near the edge of a cupcake comes out clean (it’s okay if the cheesecake center looks just a little soft). Let the cupcakes rest in the pan for five minutes before moving them to a wire rack. That extra bit of chilling helps set the layers and keeps everything delightfully moist.

Step 6: Chill and Enjoy

Once cooled, let your Cheesecake Red Velvet Cupcakes chill in the fridge for at least 30 minutes before serving. The layers meld, the texture firms up beautifully, and the flavors settle into the most dreamy bites imaginable.

How to Serve Cheesecake Red Velvet Cupcakes

Garnishes

For a swoon-worthy finish, dust with a veil of powdered sugar, add a few more mini chocolate chips on top, or even dollop a small swirl of whipped cream. Fresh berries make a vibrant topping, pairing beautifully with the tangy cheesecake center and rich red velvet base.

Side Dishes

Serve your Cheesecake Red Velvet Cupcakes with a scoop of vanilla ice cream or alongside fresh strawberries. For a cozy touch, offer them with a mug of hot coffee or tea; the bold, creamy flavors pair perfectly with warm beverages and dreamy dessert moments.

Creative Ways to Present

Create a cupcake tower centerpiece for parties or baby showers, or plate each cupcake with a drizzle of chocolate syrup and a berry garnish for an elegant dessert. For holidays, dress up the cupcakes with themed cupcake picks or colorful sprinkles to match any celebration.

Make Ahead and Storage

Storing Leftovers

Cheesecake Red Velvet Cupcakes keep wonderfully in the fridge for up to four days. Store them in an airtight container to maintain maximum freshness and prevent them from absorbing other fridge flavors. Enjoy them straight from the fridge or let them sit out for 10 minutes for a softer bite.

Freezing

If you need to make your cupcakes ahead, you can freeze them! Wrap each cupcake individually in plastic wrap and then pop them into a freezer-safe bag or container. They’ll keep for up to two months. Thaw overnight in the fridge before enjoying.

Reheating

While it’s best to serve these cupcakes chilled or at room temperature, if you love a warm treat, let a refrigerated cupcake sit out for an hour or microwave it (unwrapped) for about five to ten seconds. This wakes up the flavors and gives you a softer, creamier middle.

FAQs

Can I use a homemade red velvet cake recipe instead of the boxed mix?

Absolutely! If you have a favorite from-scratch red velvet cake recipe, swap it in. Just make enough batter for roughly 18 cupcakes, then follow the assembly and baking directions as written.

Is it important to chill the cupcakes before eating?

Yes! Chilling allows the cheesecake center to firm up and flavors to meld for the best possible texture and taste. While you can eat them at room temperature, that short fridge time makes them extra dreamy.

Can I make Cheesecake Red Velvet Cupcakes gluten free?

If you use a gluten-free red velvet cake mix and verify the other ingredients are gluten-free, this recipe is easy to adapt. Always double check the packaging if serving someone with a gluten intolerance.

What else can I add to the cheesecake filling?

Try stirring in citrus zest, swapping in almond extract for a twist, or folding in a spoonful of jam for fruity ribbons. Chocolate lovers might toss in extra chocolate chips for even more indulgence.

How do I know when the cupcakes are done baking?

Check the edges with a toothpick—they should come out clean. The cheesecake centers will still look slightly soft, but they’ll firm up as the cupcakes cool and chill.

Final Thoughts

Cheesecake Red Velvet Cupcakes are pure joy in cupcake form. They combine classic flavors into an easy, show-stopping dessert you’ll want to make again and again. Bake a batch, share them with friends, and watch them disappear—the hardest part will be saving one for yourself!

Cheesecake Red Velvet Cupcakes Recipe

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4.5 from 10 reviews

Author: admin
Total Time: 35 minutes
Yield: 18 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of red velvet cake and creamy cheesecake with these Cheesecake Red Velvet Cupcakes. Perfect for any occasion, these cupcakes are a sweet treat that will have everyone coming back for more.

Ingredients

Scale

For the cupcakes:

1 box red velvet cake mix (plus ingredients listed on box – usually eggs, oil, and water)
cupcake liners
nonstick spray if needed

For the cheesecake filling:

8 oz cream cheese (softened)
1/3 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F and line a muffin pan with cupcake liners.
Prepare the cake batter: Prepare the red velvet cake batter according to the package instructions.
Make the cheesecake filling: In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
Fill the cupcake liners: Fill each liner halfway with red velvet batter. Add a tablespoon of the cream cheese mixture to the center of each cupcake. Optionally, sprinkle mini chocolate chips over the filling.
Bake: Bake for 18–22 minutes until a toothpick inserted near the edge comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Chill for at least 30 minutes before serving.