Set your oven to 350°F (175°C) to ensure even baking. Line a muffin tin or mini cupcake pan with cupcake liners to prevent sticking. Preheating allows the batter to start baking immediately, creating a perfect texture. Proper preparation ensures your red velvet cheesecake bites come out flawless.

In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt to evenly distribute the dry ingredients. In a separate bowl, mix melted butter, sugar, and vanilla, then add the egg and whisk until smooth. Gradually incorporate the dry ingredients into the wet mixture, alternating with buttermilk. Stir until the batter is smooth and free of lumps for a rich red velvet base.

Using a hand or stand mixer, beat the softened cream cheese until it turns smooth and creamy. Add sugar, vanilla extract, and an egg yolk, then continue mixing until the filling becomes silky. This step ensures a luscious, velvety cheesecake layer. Proper mixing prevents lumps and guarantees a smooth texture.

Spoon a small amount of red velvet batter into each cupcake liner, filling about one-third of the way. Add a dollop of cheesecake filling on top of the red velvet layer. If desired, use a toothpick to swirl the layers slightly for a beautiful marble effect. This step creates a perfect balance of flavors in every bite.

Place the muffin tin in the preheated oven and bake for 20-25 minutes. The edges should be set, while the cheesecake filling remains slightly jiggly in the center. Avoid overbaking, as the cheesecake will continue to firm up as it cools. A properly baked bite will have a soft, moist texture.

Allow the red velvet cheesecake bites to cool on a wire rack for about 20 minutes. Then, transfer them to the refrigerator to chill for at least 1-2 hours. Chilling helps the cheesecake set fully and enhances the flavor. Serve them cold for the best taste and texture.