Step 1

Preheat the oven to 350°F. Spray a mini muffin pan with nonstick cooking spray. Set it aside.

Step 2

Add the flour and unsweetened cocoa powder to a small mixing bowl. Whisk to combine. Set it aside.

Step 3

Add the melted butter, sugar, red food color, vanilla, and eggs to a medium-sized mixing bowl. Whisk to combine.

Step 4

Stir in the flour mixture. Continue stirring just until the flour mixture is well incorporated. Do not overmix.

Step 5

Add the cream cheese to a separate medium-sized mixing bowl. Use a handheld mixer at medium-high speed to beat the cream cheese for 1 minute.

Step 6

Add the sugar and vanilla. Mix for another 1-1½ minutes until well combined.

Step 7

Add the egg yolk and mix just until no yellow streaks are visible.

Step 8

Add the cheesecake mixture to either a disposable piping bag or a quart-size ziplock bag.

Step 9

Add 1 tablespoon of the red velvet base to the prepared mini muffin pans.

Step 10

Snip the end of the piping bag or ziplock bag off. Squeeze about 2 teaspoons of the cheesecake filling into the center of the red velvet bases.

Step 11

Bake for 8-9 minutes. Remove from the oven and allow the cheesecake bites to cool for 20-30 minutes before removing them from the pan and transferring them to a wire rack to cool completely.