Description
Deliciously rich and creamy Red Velvet Cheesecake Mini Brownies that combine the flavors of red velvet cake and cheesecake in a bite-sized treat.
Ingredients
Scale
- ½ cup (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
- ¾ cup (95 g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- ¼ tsp salt
- 8 oz (225 g) cream cheese, softened
- ⅓ cup (65 g) granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- Red velvet crumbs (for garnish)
- Red velvet chunks or brownie bites (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with parchment liners or use mini cheesecake molds.
- In a bowl, whisk together melted butter and sugar until smooth.
- Add eggs, vanilla, vinegar, and food coloring. Mix well.
- Sift in flour, cocoa powder, and salt. Stir until just combined.
- Spoon about 2 tbsp batter into each mold/cup, spreading evenly.
- In another bowl, beat cream cheese, sugar, egg, and vanilla until creamy and smooth.
- Pour over the red velvet layer, filling each cup nearly to the top.
- Bake for 18–22 minutes, until the cheesecake is just set (slight jiggle in the center is fine).
- Cool completely, then refrigerate for at least 2 hours to firm up.
- Once chilled, carefully remove from molds.
- Top with red velvet crumbs and brownie chunks for garnish.
- Serve chilled for best texture.
Notes
- Ensure the cream cheese is softened for easy mixing.
- For a deeper red color, adjust the amount of food coloring as desired.
- These brownies can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini brownie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg